Chewy Brown Butter Pumpkin Snickerdoodles 🍪🎃🧡

1. Introduction

Welcome to a cozy fall treat: Chewy Brown Butter Pumpkin Snickerdoodles. These delightful cookies combine the rich, nutty flavor of brown butter with the warm spices of fall and the subtle sweetness of pumpkin. Perfect for a comforting dessert or a festive holiday gift, these pumpkin snickerdoodles are guaranteed to satisfy your sweet tooth. In this recipe, we’ll guide you through creating soft, chewy pumpkin cookies infused with the deep flavor of brown butter, coated in cinnamon sugar for that classic snickerdoodle crunch.

2. Ingredients Needed for Pumpkin Snickerdoodles

1 cup unsalted butter (preferably browned for added flavor)
1 cup granulated sugar
1/2 cup light brown sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Additional sugar and cinnamon for rolling

3. Step-by-Step Instructions to Make Chewy Brown Butter Pumpkin Snickerdoodles

Preparing the Brown Butter

In a saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns a rich, golden brown and develops a nutty aroma. Remove from heat and let it cool slightly. Brown butter adds depth and a Chewy pumpkin cookies texture that elevates this fall treat.

Mixing the Wet Ingredients

In a large mixing bowl, combine the browned butter with granulated sugar and light brown sugar. Beat until smooth and creamy. Add the pumpkin puree, egg, and vanilla extract, mixing well until all ingredients are fully incorporated.

Combining the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add these dry ingredients into the wet mixture, stirring until just combined. Do not overmix, as this can affect the chewy texture of the cookies.

Forming the Cookies

Preheat your oven to 350°F (175°C). In a small bowl, mix together some sugar and cinnamon for the coating. Scoop out tablespoon-sized portions of dough, roll them into balls, then roll each ball in the cinnamon sugar mixture. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.

Baking the Pumpkin Snickerdoodles

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain chewy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. These cookies are best enjoyed slightly warm for that perfect Chewy pumpkin cookies experience.

4. Tips for Perfect Chewy Pumpkin Cookies

Brown the butter carefully to bring out the nutty flavors that complement the pumpkin.
Do not overmix the dough to maintain the chewy texture.
Adjust the cinnamon-sugar coating to suit your taste—add some pumpkin pie spice for extra fall flavor.

Let the cookies cool slightly before serving to allow the flavors to settle.

5. How to Store Your Pumpkin Snickerdoodles

Keep these fall cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, simply warm in the oven or microwave for a few seconds for that freshly baked feel.

6. Serving Suggestions for Chewy Pumpkin Cookies

Pair with a warm cup of chai tea or pumpkin spice latte for the ultimate fall experience.

Serve alongside a scoop of vanilla ice cream for a seasonal ice cream sandwich.
Decorate with a drizzle of caramel or a dusting of powdered sugar for a festive touch.

7. Frequently Asked Questions about Pumpkin Snickerdoodles

Can I make these cookies dairy-free?

Yes, substitute the butter with coconut oil or dairy-free margarine. The flavor will differ slightly, but the texture remains chewy and delightful.

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used, but make sure it is cooked, pureed smoothly, and drained to eliminate excess moisture. Canned pumpkin is the most convenient and consistent option.

How long does it take to prepare and bake?

The total time, including prep and baking, is approximately 30-35 minutes. Baking time is about 10-12 minutes per batch.

Are these cookies suitable for gluten-free diets?

To make gluten-free pumpkin snickerdoodles, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all ingredients are gluten-free.

8. Kitchen tools that you might need for this recipe

Compact 6-in-1 Digital Air Fryer: Perfect for quick baking and reheating these chewy pumpkin cookies, ensuring they stay moist and Delicious.
Versatile Kitchen Pantry & Storage Cabinet: Keep your baking ingredients organized to quickly whip up these fall cookies whenever craving strikes.
T-fal 14-Piece Hard Anodized Nonstick Cookware Set: Use nonstick baking sheets to prevent sticking and ensure perfect cookies every time.

9. Conclusion

There’s nothing quite like the comforting flavor of pumpkin snickerdoodles during the fall season. With their chewy texture, warm cinnamon sugar coating, and the depth of brown butter, these fall cookies are a must-try for any baking enthusiast. Whether you’re making them for a festive gathering or simply indulging in a cozy night at home, these cookies will become a seasonal favorite. Happy baking!

Chewy Brown Butter Pumpkin Snickerdoodles