Chewy Brown Butter Pumpkin Snickerdoodles The Ultimate Fall Cookie

3. Step-by-Step Instructions for Perfect Pumpkin Snickerdoodles

Prepare the Brown Butter

Begin by melting the unsalted butter in a saucepan over medium heat. Continue cooking until the butter turns a golden brown and develops a nutty aroma. This process adds a rich, complex flavor to your cookies. Once browned, remove from heat and let it cool slightly.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the brown butter and brown sugar. Add the pumpkin puree and egg, stirring until well combined. This mixture provides the chewy texture and festive fall flavor.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin spice. Gradually add this to the wet mixture, stirring just until incorporated. Do not overmix, as this helps keep the cookies chewy.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilled dough is easier to handle and results in a better texture for these fall cookies.

Prepare Cinnamon-Sugar Coating

In a small bowl, combine granulated sugar and ground cinnamon. Set aside for rolling the cookies.

Shape and Coat the Cookies

Preheat your oven to 350°F (175°C). Scoop about 1-1.5 tablespoons of dough and roll into balls. Dip each ball into the cinnamon-sugar mixture, ensuring an even coat. Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake to Chewy Perfection

Bake for 8-10 minutes, or until the edges are set but the centers remain soft. For chewy cookies, do not overbake. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

4. Storage Tips for Leftover Pumpkin Snickerdoodles

Store these fall dessert cookies in an airtight container at room temperature for up to 3 days. For longer freshness, place them in the refrigerator for up to a week or freeze them for up to 3 months. Remember to let frozen cookies thaw at room temperature before enjoying.

5. Serving Suggestions for Pumpkin Spice Cookies

These chewy fall cookies are delicious on their own, but you can elevate the experience by serving them with a dollop of whipped cream or a side of vanilla ice cream. Pair with a hot cup of coffee or a pumpkin spice latte for the ultimate seasonal treat. For a more decadent presentation, try dipping the cookies in chocolate or sprinkling with additional cinnamon sugar.

6. FAQ about Pumpkin Snickerdoodles

Can I substitute the canned pumpkin with fresh pumpkin?

Yes, you can use fresh pumpkin puree if you prefer. Roast or steam fresh pumpkin and mash it until smooth. Be sure to drain excess moisture to keep the cookie texture chewy and perfect.

Are these cookies suitable for gluten-free diets?

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Check that your pumpkin spice and other ingredients are gluten-free as well.

What is the preparation time for these cookies?

Preparation, including chilling, takes approximately 45 minutes. Baking time is about 8-10 minutes. Overall, expect around an hour from start to finish.

7. Kitchen Tools that You Might Need for This Recipe

Creating these pumpkin snickerdoodles is easier with the right tools. A KitchenAid Artisan Stand Mixer helps incorporate ingredients smoothly and saves time. Use a compact 6-in-1 digital air fryer for quick baking or reheating. A good induction-compatible pressure canner ensures safety while prepping pumpkins. For decorating or additional flavor, consider a fullstar veggie prep master to help prepare ingredients efficiently. These tools make baking fun, efficient, and more enjoyable.

8. How to Incorporate These Cookies Into Your Fall Menu

Enjoy these pumpkin snickerdoodles as part of your fall brunch, holiday dessert table, or cozy afternoon tea. Serve alongside spiced apple cider or a warm pumpkin latte for a seasonal menu that everyone will love. For more fall-inspired recipes, explore our creamy Parmesan pasta dishes.

9. Conclusion

These chewy brown butter pumpkin snickerdoodles are a must-try during the fall season. Their delightful combination of pumpkin spice, brown butter richness, and cinnamon-sugar coating offers an unforgettable fall dessert experience. Whether you’re baking for a holiday gathering or just craving a cozy treat, this recipe delivers all the comfort and flavor that make autumn special. Happy baking!

Chewy Brown Butter Pumpkin Snickerdoodles The Ultimate Fall Cookie

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Chewy and fragrant pumpkin snickerdoodles flavored with brown butter and cinnamon, perfect for cozy fall gatherings.

• Total Time: 27 minutes
• Yield: 20 cookies 1x

Ingredients

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• 1 cup unsalted butter
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for coating)
• 2 teaspoons cinnamon (for coating)

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Brown the butter in a skillet until fragrant and golden, then let cool slightly.
3. In a large bowl, beat the browned butter, sugars, pumpkin puree, and vanilla until smooth.
4. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
5. Add dry ingredients to wet mixture until just combined.
6. Mix granulated sugar and cinnamon in a small bowl for coating.
7. Roll dough into 1 1/2-inch balls, then coat in cinnamon sugar.
8. Place on baking sheet, spacing about 2 inches apart.
9. Bake for 10-12 minutes until edges are set but centers are chewy.
10. Cool on wire racks before serving.

Notes

• Ensure to brown the butter fully for depth of flavor.
• Chill dough if it becomes too sticky to handle.
• These cookies are best enjoyed within a few days for optimal chewiness.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 150 Kcal
• Sugar: 12g
• Sodium: 80mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg