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Brown Butter Pumpkin Snickerdoodles
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Soft, chewy, and spiced to perfection, these brown butter pumpkin snickerdoodles are the fall cookie of your dreams!
Brown Butter Pumpkin Snickerdoodles
I mean…need I say more? These soft pumpkin snickerdoodles are the fall spiced cookie of your dreams and the brown butter really takes them over the edge. Adapted from our favorite pumpkin cookies, these pumpkin snickerdoodles have a little extra zing thanks to baking soda and cream of tartar.
Ingredients for brown butter pumpkin snickerdoodle cookies
Cookies are one of my favorite things to make because they’re easy to share and easy to make. You don’t need any specialty ingredients to whip up this cookie recipe. You’ll need a few staples outside of your usual pantry ingredients (pumpkin puree and pumpkin pie spice), but these cookies come together in a pinch with no chill time which means you can get them in your belly even faster 🙂
Here’s what you’ll need to make these!
- Brown Butter: Melted brown butter will create a super soft cookie and really deepen the flavor of your pumpkin spiced snickerdoodles. We recommend using unsalted butter, but if all you have on hand is salted butter you can just go down on the salt in the recipe by 1/4 teaspoon!
- Brown Sugar + Granulated Sugar: Granulated sugar will give your cookies just enough crunch (and you’ll also use it in the cinnamon sugar!) and brown sugar will deepen the flavor and keep the cookies super moist.
- Eggs: Pumpkin puree will provide additional structure to the cookies. Because of this, a whole egg leads to a cakey pumpkin cookie. To get a soft chewy one you’ll use just 1 egg yolk. You can save your whites and make macarons or a pavlova to eliminate any food waste!
- Vanilla Extract
- Pumpkin Puree: We recommend using a firmer pumpkin puree for this pumpkin cookies recipe as watery pumpkin can lead to a cakier cookie. We love the Libby’s, One-Pie Pumpkin, and Nature’s Promise. Whatever brand of pumpkin you get, just double check it’s 100% pure pumpkin puree and not pumpkin pie mix!
- Flour: All purpose flour works great in these cookies as well as a 1:1 gluten free blend if you’re looking to make these gluten free! We love Bob’s Red Mill 🙂
- Baking Soda + Cream of Tartar: A combination of baking soda and cream of tartar will give the cookies your cookies the perfect rise and create that perfect, slightly acidic bite signature to snickerdoodles.
- Spices: All snickerdoodles are rolled in a perfectly spiced cinnamon sugar mixture, and these soft pumpkin snickerdoodles are no exception. You’ll need cinnamon for the coating and a combination of cinnamon and nutmeg in the cookies to create the ultimate fall spiced cookie.
Tips for making the softest pumpkin snickerdoodles
These pumpkin snickerdoodles are an easy fall treat to whip up with minimal effort. It’s a pretty forgiv ing recipe, but these few tricks will ensure perfect cookies!
- Underbake them: Remember that ovens tend to vary a great deal, so make sure to keep any eye on the first batch of snickerdoodles you put in the oven to figure out the perfect amount of time for you oven!
- Don’t over mix the cookie dough: Once you add the dry ingredients into the wet ingredients, you’ll want to cool it on the mixing. Overmixing causes gluten to develop in your cookies which can lead to a tough, chewy cookie. As soon as no streaks of flour remain stop mixing!
What makes these pumpkin snickerdoodles the BEST?
If I had to pick a favorite recipe for pumpkin season, these frosted maple pumpkin cookies would be it! In fact, they’re pretty much my favorite cookie (aside from brownie cookies, duh). So we rounded up a few key characteristics that make these pumpkin cookies the absolute best.
- Super soft: If you’re like me, when you think of pumpkin cookies, you think of a cakey, almost muffin like cookie. BUT, we set out this year to a super soft and chewy pumpkin cookie…and, my friends, we succeeded. The texture of these scrumptious pumpkin cookie’s is chewy on the edge, gooey int he middle just like your fav chewy chocolate chip cookies. You’re going to love them.
- Perfectly spiced: Spice is so important in pumpkin desserts to really deepen the flavor. We kept it simple and used a combination of ground cinnamon, nutmeg, and ginger in the pumpkin snickerdoodles! If you prefer, you could also sub out the spices for a premade pumpkin spice blend.
- Incredibly easy to make: I LOVE these cookies because they are made in one single bowl and require zero dough chilling time. Which means you can have cookies go from on your mind to in your belly in under a half hour. Score!
Happy baking, my friends!
XXX
Print
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26mins
- Yield: 18 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Brown Butter Pumpkin Snicker doodles
Soft, chewy, and spiced to perfection, these brown butter pumpkin snickerdoodles are the fall cookie of your dreams!
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26mins
- Yield: 18 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 1/2 cup unsalted butter, browned
- 1/3 cup pumpkin puree, dried (see recipe)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk*
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
for the cinnamon sugar coating
- 1/3 cup granulated sugar
- 1 Tablespoon ground cinnamon
- pinch of salt
Instructions
- Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
- Combine all the ingredients for the cinnamon sugar mixture. Stir and set aside.
- Place your 1/3 cup pumpkin puree on a thick paper towel and thoroughly dry it out (I like to wrap it all up and squeeze out all the excess moisture.
- In a large mixing bowl combine the melted butter, blotted pumpkin puree and sugars. Whisk to combine.
- Add the egg yolk and vanilla extract and mix well.
- Add the flour, baking soda, cream of tartar, salt, and spices. Mix until a soft dough forms and no streaks of flour remain.
- Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them first in the cinnamon sugar mixture to evenly coat on all sides and then 2 inches apart onto the prepared cookie sheet. Bake the cookies for 10 to 12 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.
- Allow to cool before eating! Enjoy!
These cookies are so bomb.com. Everyone that tried them loved them so much!! So deliciously chewy. One thing I did that could have contributed to this, is that I refrigerated the dough overnight. I always find cold dough makes better textured cookies. Definitely making these again!!
I am making these for my friends annual holiday cookie party. I have made many of your other recipes and fallen in love with each of them. Last year I made the kitchen sink cookies and everyone has requested I make them again. One question, is the dough supposed to be somewhat dry/crumbly like a pie crust or is it supposed to be more moist like the kitchen sink cookies? Mine was slightly crumbly and wondering if I need to add a bit more purée or butter to make them more moist before cookie them especially since i will be chilling them until Wed and today is Sun. Please advise.
Hi Kelly! The dough for these will be a different texture and slightly firmer than the kitchen sink cookies but it shouldn’t be dry like a pie crust! It’s possible you might have overmeasured your flour so I would add in a tablespoon or two more of pumpkin puree to get the dough wetter!
I am fairly skilled in the kitchen and I am usually pleased with how things turn out. But I could not believe *I* made these cookies. They are so easy to make, but they taste like the came from the hippest bakery in (insert large city trendy neighborhood), where you’d pay $9 per cookie. But they aren’t, they came right out of my oven and they are perfection.