Chewy Brown Butter Pumpkin Snickerdoodles 🎃🍪✨

1. Introduction

If you’re searching for the perfect fall dessert cookies, look no further than these pumpkin snickerdoodles. Combining the rich, nutty flavor of brown butter with the warm spices of fall, these fall dessert cookies are an irresistible treat for any occasion. Their chewy interior and crispy cinnamon-sugar coating make them a favorite among cookie lovers. And the addition of pumpkin not only adds moisture but also a subtle sweetness, elevating this classic cookie to new heights.

2. Ingredients for Delicious Pumpkin Snickerdoodles

1 cup unsalted butter
1/2 cup packed brown sugar
1 cup canned pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/4 cup granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)

3. Step-by-Step Instructions to Make Pumpkin Snickerdoodles

Preparing the Brown Butter

In a saucepan over medium heat, melt the unsalted butter. Continue cooking, occasionally swirling, until the butter turns a golden-brown color and emits a nutty aroma. Remove from heat and let it cool slightly.

Making the Cookie Dough

In a large mixing bowl, combine the browned butter and brown sugar. Whisk until smooth and creamy. Add the pumpkin puree, egg, and vanilla extract, mixing well until fully incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Chilling the Dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling helps achieve the perfect chewy texture and makes the dough easier to handle.

Preparing Cinnamon-Sugar Coating

In a small bowl, mix the granulated sugar and cinnamon. Set aside.

Forming and Coating the Cookies

Preheat your oven to 350°F (175°C). Using a cookie scoop or your hands, form dough balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until completely coated. Place the coated dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.

Baking

Bake for 10-12 minutes or until the edges are lightly golden. The cookies will spread and become slightly chewy inside. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

4. Tips for Perfect Pumpkin Snickerdoodles

Chill the dough to enhance the chewy texture and manageability.
Use pumpkin puree that isn’t too watery – drain excess moisture if needed.
Add a pinch of nutmeg or ginger for an extra fall spice flair.
For a cakier texture, slightly increase the baking time by a minute.

5. Storage and Shelf Life

Store the pumpkin snickerdoodles in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To refresh their chewy texture, briefly warm them in the oven or microwave before serving.

6. Serving Suggestions & Variations

These fall dessert cookies are delightful on their own, but you can also serve them with a drizzle of caramel or a dollop of whipped cream for an indulgent treat. For holiday parties, pair with hot apple cider or pumpkin spice lattes. You might also experiment by adding chocolate chips or chopped pecans for an extra layer of flavor.

7. Frequently Asked Questions (FAQs) about Pumpkin Snickerdoodles

Can I substitute pumpkin with sweet potato?

Yes, mashed sweet potato can be used as a substitute but may alter the flavor and moisture content slightly. Adjust baking time as needed.

Are these cookies suitable for gluten-free diets?

To make gluten-free pumpkin snickerdoodles, replace all-purpose flour with a certified gluten-free flour blend. Check cinnamon and other spices for gluten if sensitive.

How long do these cookies take to prepare?

The total preparation and baking time is approximately 50 minutes, including chilling time. Active prep is about 20 minutes.

Can I make these cookies vegan?

Substitute butter with vegan butter or coconut oil, and replace egg with a flaxseed or chia seed egg to keep them vegan-friendly.

8. Kitchen Tools That You Might Need for This Recipe

Compact 6-in-1 Digital Air Fryer by Amazon Basics – Perfect for reheating leftovers or trying alternative baking techniques to make these cookies even crispier.
T-fal 14-Piece Hard Anodized Nonstick Cookware Set – Ensures you have a quality saucepan for browning butter and mixing the dough efficiently.
KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange – Make mixing and dough preparation easier, especially for the brown butter and wet ingredients.

9. Conclusion

These pumpkin snickerdoodles offer a delightful blend of chewy, moist, and crispy textures that are sure to satisfy your fall dessert cravings. The fragrant spices and rich brown butter elevate this cookie into a comforting, irresistible treat perfect for holiday gatherings or cozy nights at home. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and guaranteed to impress. Enjoy baking, sharing, and savoring these incredible fall dessert cookies!

Chewy Brown Butter Pumpkin Snickerdoodles