Fall is here which means the smells of cinnamon, apples, pumpkin and spices are in the air. One of mt favorite things about fall is the flavors and smells that come with the season.
The Brown Butter Pumpkin Snickerdoodle cookies are so perfect for the season. The flavors of brown butter add so much warmth and nuttiness to any cookie recipe so it’s perfect in this recipe. Brown butter, brown sugar, vanilla, cinnamon, nutmeg, ginger and pumpkin is what gives these cookies the best flavor.
What is Brown Butter and do I have to use it?
Basically brown butter is just butter that’s been cooked on the stove. It foams up and the milk solids caramelize giving it its delicious deep nutty flavor. It takes a few quick minutes on the stove and the smell is like no other. Let’s just say it’s amazing and it’s a GAME CHANGER when baking. It’s hard to go back once you make it a few times and super simple to make so the extra step is optional but 100% worth it. And yes, you can still make this recipe without using brown butter it just won’t have the nutty flavor but will still be delicious. If you also want the texture to be the same, I would use melted butter because the consistency of brown butter and melted will be the most similar.
Although making brown butter may seem a little intimidating to make, I promise it’s so easy. I use it for so many of my cookie recipes and I love it so so much.
All of these ingredients listed below are easy to find whether that’s already in your pantry or at your local grocery store. You are going to love these pumpkin snickerdoodles.
What You’ll Need:
- butter
- sugar
- brown sugar
- eggs
- vanilla bean paste (or extract)
- pumpkin puree
- flour
- cornstarch
- baking soda
- salt
- cinnamon
- nutmeg
- ginger
How To Make These:
Cookies are one of the easiest desserts to make once you practice and have a good recipe. For this recipe you first brown the butter and then combine it with the sugars. You then add in the egg and egg yolk, (which makes the cookies have the perfect chewy texture) as well as the vanilla bean paste. (you can use vanilla extract in place.) After that is all well combined you add your pumpkin puree that has been patted dry. The extra moisture in the pumpkin puree causes the dough to be too wet which is why it’s important to make sure its dry.
Baking in the fall is one my most favorite things ever. Something about the coziness and spices and warmth just makes me so happy. I love the pumpkins and warm colors, I grew up in Ohio where the colors of fall are so gorgeous and the air is crisp and the leaves crunch as you step. I now live in Florida where it’s much different but I still enjoy the things of fall just in a different way.
Let’s Get Started:
Brown Butter Pumpkin Snickerdoodles
Ingredients
- 1 cup butter browned
- 1 cup brown sugar
- 1/3 + 1/3 cup sugar separated
- 1 egg + 1 egg yolk
- 1 tsp vanilla bean paste or extract
- 1/2 cup pumpkin puree patted dry
- 2 1/2 cups flour
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1 + 1 tbsp cinnamon separated
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Instructions
- Pre-heat oven to 350°F and line your baking sheets with parchment paper.
- In a sauce pan over medium high heat, add your butter and let it melt. Once it's melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let it cool.
- In a large bowl add your browned butter, brown sugar, and sugar (1/3 cup) and whisk until combined.
- Add your egg, egg yolk, vanilla bean paste, and pumpkin (that has been patted dry and is not wet *see notes) and whisk until well combined and light and fluffy.
- Add your dry ingredients (flour, cornstarch, baking soda, salt, cinnamon (1tbsp), nutmeg, ginger) and fold until just combined.
- In a small bowl add the rest of your sugar (1/3 cup) and cinnamon (1tsbp) and stir together. Scoop your cookies into 1-2 inch balls and roll in the cinnamon sugar. Place on your baking sheets lined with parchment paper a couple inches apart.
- Bake in the oven st 350℉ for 8-10 minutes until edges start to set. Remove from oven and let set. You can add a sprinkle more of cinnamon sugar if you'd like. You can also grab a mason jar lid or a circular cookie cutter to scoot around the cookies to make them all uniform.
- Let cool, share, and enjoy!!
Notes
That’s it!! You did it!! If you have any questions, be sure to check the blog post and recipe notes but never hesitate to reach out!! I’d love to help out in any way I can. You can reach out here or you can dm me on instagram if you have a question about one of my recipes!!
Did you enjoy this recipe? If so, I would So APPRECIATE if you write a review so others can try it out too! Don’t forget to smile because you are loved! <3
I hope that you enjoy this recipe with your loved ones and that it brings people together. This recipe was meant to be enjoyed!!
If you make it, I would love to see! Please tag me on my socials and on my instagram @whiskfullyblessed. I can’t wait to see how you like it and I’m so excited to reshare your cute photos!!
Jesus LOVES you!!
These are some of the best cookies I’ve ever made! This recipe is truly the best and it taught me so many new baking techniques. 10/10 recommend!!!