Chewy Brown Butter Pumpkin Snickerdoodles 🎃🍪✨

1. Introduction

If you’re searching for the perfect fall cookies that combine cozy flavors with a delightful chewy texture, look no further than these pumpkin snickerdoodles. These pumpkin treats are infused with the rich aroma of brown butter, creating a unique twist on the classic snickerdoodle cookie. Ideal for seasonal gatherings or a cozy night in, this recipe blends the warmth of fall spices with the earthiness of pumpkin. Whether you’re a seasoned baker or trying easy comfort food in the kitchen, you’ll love how these brown butter cookies turn out each time.

2. Ingredients for Chewy Pumpkin Snickerdoodles

1 cup unsalted butter
1 cup pure pumpkin puree
1½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
For coating:
½ cup granulated sugar
2 teaspoons ground cinnamon

3. Step-by-Step Instructions for Pumpkin Snickerdoodles

Preparation of Brown Butter

Start by melting the butter in a saucepan over medium heat. Continue to cook, stirring constantly, until the butter turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool slightly. This step adds a rich, toasted flavor that elevates your brown butter cookies.

Mixing the Wet Ingredients

In a large mixing bowl, whisk together the browned butter, pumpkin puree, and granulated sugar until smooth and creamy. Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract to enhance the flavor profile.

Combining the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. The result should be a thick, sticky dough that is perfect for chewy cookies.

Forming the Cookies and Coating

Shape the dough into small balls, about 1 to 1½ inches in diameter. In a shallow bowl, mix the cinnamon and sugar for coating. Roll each dough ball in the cinnamon-sugar mixture until fully coated and place them on a baking sheet lined with parchment paper, spacing about 2 inches apart.

Baking the Pumpkin Snickerdoodles

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until they’ve spread slightly and the edges are set but still soft in the center. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This ensures they stay chewy and delicious.

4. Tips for Perfect Fall Cookies

Use high-quality pumpkin puree for vibrant flavor.
Don’t overmix the dough to retain their chewy texture.
Ensure the brown butter is nicely browned but not burnt for optimal flavor.
You can store the cookies in an airtight container for up to a week, maintaining their chewy consistency.

5. Storage Tips for Pumpkin Snickerdoodles

Keep these pumpkin treats in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed plastic bag or container for up to 3 months. They make excellent make-ahead snacks or gifts during fall festivities.

6. Serving Suggestions and Variations

Serve these fall cookies with a cup of hot coffee or a glass of cold milk. To add a festive touch, sprinkle a little extra cinnamon sugar on top before baking. For an extra indulgence, try dipping the cooled cookies in melted chocolate or drizzling caramel over them. These cozy seasonal recipes pair wonderfully with pumpkin snickerdoodles for a full fall-themed dessert platter.

7. Frequently Asked Questions about Pumpkin Snickerdoodles

Can I substitute the pumpkin with sweet potatoes?

Yes, sweet potato puree can be used as a substitute for pumpkin, adding a slightly different but equally delicious flavor. Just ensure the sweet potato is cooked and pureed smoothly.

Are these cookies suitable for dairy-free diets?

To make dairy-free pumpkin snickerdoodles, substitute the butter with a dairy-free margarine or coconut oil. Ensure the other ingredients are also dairy-free.

How long do these cookies take to bake?

The baking time for these chewy pumpkin cookies is approximately 10-12 minutes at 350°F (175°C). Keep an eye on them to avoid overbaking and losing their chewy texture.

Can I freeze the cookie dough?

Absolutely! Shape the dough into balls, coat with cinnamon sugar, and freeze on a baking sheet. Once frozen, store in a sealed bag. Bake from frozen, adding a minute or two to the baking time.

8. Kitchen tools that you might need for this recipe

Compact 6-in-1 Digital Air Fryer — This versatile appliance helps you perfect your baked goods with even heat distribution and quick cooking times, ensuring your cookies turn out flawlessly.
KitchenAid Artisan 5-Quart Stand Mixer — Ideal for mixing the cookie dough evenly, saving time and effort with its powerful motor and multiple speed settings.
Breville Nespresso Vertuo Espresso & Coffee Maker — Perfect for brewing a warm beverage to enjoy with your freshly baked pumpkin snickerdoodles, especially during cozy fall mornings.

9. Conclusion

These chewy brown butter pumpkin snickerdoodles are the quintessential fall cookie—combining the comforting flavors of cinnamon, nutmeg, and pumpkin with the richness of brown butter. They’re simple to make, irresistibly tasty, and perfect for sharing with loved ones during the cozy months of autumn. Whether you’re baking for a holiday gathering or just want to indulge in seasonal comfort, this recipe will quickly become a favorite. Have fun baking, and enjoy every chewy, spiced bite!

Chewy Brown Butter Pumpkin Snickerdoodles