Introduction to Brown Butter Pumpkin Snickerdoodles
Why pumpkin snickerdoodles are a fall favorite?
As the crisp air settles in and pumpkins adorn doorsteps, it’s time to indulge in a delicious fall treat that perfectly combines coziness with the warmth of spices. Enter the Brown Butter Pumpkin Snickerdoodles! These cookies elevate the classic snickerdoodle with the nutty richness of brown butter and the delightful flavor of pumpkin puree. It’s no wonder they have become a go-to favorite during the autumn months!
There’s something magical about snickerdoodles—their signature cinnamon sugar coating and soft, chewy centers make them so comforting, especially when paired with a warm cup of coffee or tea. Adding pumpkin not only brings a seasonal twist but also infuses moisture and flavor, making each bite an indulgent experience.
Did you know that snickerdoodles originated in the 19th century in the United States? They’ve since evolved into a beloved classic in many households. With this version featuring brown butter, you’ll not only impress your friends and family but also fill your kitchen with a heavenly aroma that encapsulates everything we love about fall.
Ready to bake? Let’s dive into this delightful recipe for Brown Butter Pumpkin Snickerdoodles!
Ingredients for Brown Butter Pumpkin Snickerdoodles
Essential ingredients for the perfect cookie
To create the most delicious Brown Butter Pumpkin Snickerdoodles, here’s what you’ll need:
- Unsalted butter: 9 tablespoons, browned to bring out a rich nutty flavor
- Light brown sugar: ½ cup, for a hint of molasses sweetness
- Granulated sugar: ⅓ cup, to balance the flavors
- Pumpkin puree: ¼ cup, the star ingredient that provides moisture and a lovely autumn taste
- Large egg yolk: Adds richness and helps bind the ingredients
- Vanilla extract: 1 teaspoon, for depth of flavor
- All-purpose flour: 1 ½ cups, the base for your cookie
- Pumpkin pie spice: 2 teaspoons, enhancing the cozy fall vibe
- Baking soda: ½ teaspoon, for that perfect rise
- Salt: ½ teaspoon, to enhance overall flavor
- Cream of tartar: ¼ teaspoon, for a tangy kick and chewy texture
Optional ingredients for enhancing flavor
If you want to take your snickerdoodles to the next level, consider adding:
- Chopped nuts: Walnuts or pecans can add a satisfying crunch.
- Chocolate chips: A handful can add delightful richness.
- Cinnamon chips: For extra warmth and sweetness, incorporate a few!
These optional additions not only enhance the flavor but can also customize your cookies to suit your taste. Whether you’re sharing with friends or enjoying them solo, these little tweaks make all the difference. Happy baking!
Preparing Brown Butter Pumpkin Snickerdoodles
Getting into the autumn spirit is as easy as whipping up a batch of brown butter pumpkin snickerdoodles. These cookies are not only delicious but also a delightful twist on a classic treat. Below, I'll guide you through each step to ensure your cookies turn out perfectly every time!
Brown the butter
The foundation of these snickerdoodles is the brown butter. Start by melting 9 tablespoons of unsalted butter in a saucepan over medium heat. As the butter melts, keep a close eye on it. You'll notice it bubbling and foaming; this is a good sign! Stir gently and watch for a golden-brown color and a nutty aroma, which usually takes about 5-7 minutes. Once done, transfer the brown butter to a heat-proof bowl and let it cool at room temperature. For the best texture, chill it in the fridge for about 25-30 minutes, until it reaches a soft, spreadable consistency.
Creaming the sugars and butter
Next, grab your stand mixer (which makes this easier!) and combine the cooled brown butter, ½ cup of light brown sugar, and ⅓ cup of granulated sugar. Mix on medium speed until the mixture becomes fluffy and light in color. This process is crucial as it incorporates air, giving your cookies a light and tender texture. A good tip is to scrape down the sides of the bowl with a spatula to ensure all the ingredients are evenly mixed.
Adding the pumpkin and egg yolk
Once your butter-sugar mixture is ready, it’s time to add in the star ingredients: ¼ cup of pumpkin puree, 1 large egg yolk, and 1 teaspoon of vanilla extract. Blend these into the mixture until everything is well combined. The pumpkin puree not only adds flavor but also moisture, keeping your cookies soft and chewy.
Mixing in dry ingredients
In a separate bowl, combine 1 ½ cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, ½ teaspoon of baking soda, ½ teaspoon of salt, and ¼ teaspoon of cream of tartar. Gradually mix these dry ingredients into the wet mixture, ensuring everything is well combined without over-mixing—this will help maintain that delightful texture.
Chilling the dough
Now it’s time to let your dough rest! Cover it with plastic wrap and chill in the fridge for at least 1 hour. This step is invaluable as it helps the flavors meld and makes the dough easier to work with. Plus, it prevents the cookies from spreading too much during baking.
Preparing the baking sheet and rolling dough
While your dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix together ¼ cup of granulated sugar and 1 teaspoon of ground cinnamon for rolling. Using a cookie scoop or your hands, portion out balls of dough (about 1.5 tablespoons each) and roll them in the cinnamon-sugar mixture until fully coated.
Baking the cookies to perfection
Place the rolled cookie dough balls onto your prepared baking sheet, keeping them about 2 inches apart. Bake for 9-10 minutes until the edges are lightly golden. Don’t worry if they seem slightly underbaked; they’ll firm up as they cool! Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the delicious aroma filling your kitchen!
If you're looking for a cozy fall treat, you can't go wrong with these brown butter pumpkin snickerdoodles. Happy baking!
Variations on Brown Butter Pumpkin Snickerdoodles
Pumpkin Spice Variation
If you're looking to elevate your Brown Butter Pumpkin Snickerdoodles, a pumpkin spice variation is a fantastic option! Simply double the amount of pumpkin pie spice used in the original recipe. This adds an extra kick of warmth and flavor, making each bite even more delightful. You could also experiment with a dash of nutmeg or allspice for a unique twist—everyone will be reaching for second helpings!
Nutty Additions
For those who adore texture in their cookies, consider adding chopped pecans or walnuts to your Brown Butter Pumpkin Snickerdoodles. A half-cup of nuts will not only enhance the flavor but also introduce a satisfying crunch that pairs beautifully with the soft chewiness of the cookie. Just be sure to roughly chop the nuts so they blend seamlessly into the dough. These slight variations will make your cookies stand out at any gathering! For more nut inspiration, check out The Nutty Baker.
Cooking tips and notes for Brown Butter Pumpkin Snickerdoodles
Tips for perfect browning
Achieving that nutty aroma and rich flavor starts with properly browning your butter. Heat it slowly over medium-low heat, stirring constantly. Watch it closely as it changes from yellow to golden brown, then to a lovely amber hue. As soon as you see brown flecks forming at the bottom, take it off the heat. This can elevate your Brown Butter Pumpkin Snickerdoodles to a whole new level of deliciousness.
Storing and freezing tips
Keep those cozy cookies fresh! Store your pumpkin snickerdoodles in an airtight container at room temperature for up to 4 days. For longer preservation, you can freeze the dough balls or the baked cookies. Flash freeze them on a baking sheet before transferring them to a freezer-safe bag. They’ll stay good for 2–3 months, ready for your next craving! Don’t forget, thawing dough can make baking fresh cookies super easy any time!
Serving Suggestions for Brown Butter Pumpkin Snickerdoodles
Pairing with Coffee or Tea
Brown Butter Pumpkin Snickerdoodles are best enjoyed fresh out of the oven, but they truly shine when savored alongside your favorite warm beverage. Picture this: a rich, creamy pumpkin spice latte or a classic chai tea complemented by the buttery goodness of these cookies. The warmth of your drink enhances the cozy flavors of the cookies, making for the perfect afternoon pick-me-up or an inviting after-dinner treat. Plus, the cinnamon sugar coating pairs beautifully with the inviting spices of your drink!
Creative Ways to Serve at Gatherings
When it comes to entertaining, serving your Brown Butter Pumpkin Snickerdoodles can be fun and stylish! Consider these ideas:
- Cookie Platters: Arrange the cookies on a decorative platter with other fall-themed treats like mini pumpkin pies or caramel apples for an autumnal dessert table.
- Dessert Bar: Set up a DIY dessert bar where guests can customize their cookies with toppings like whipped cream, chocolate drizzle, or even a scoop of vanilla ice cream for an indulgent treat.
- Party Favors: Package a few cookies in a cute cellophane bag with a festive ribbon and give them as party favors. It's a delightful way to send guests home with a sugary memory of your gathering.
By incorporating these serving suggestions, you’ll transform your Brown Butter Pumpkin Snickerdoodles into the star of any fall gathering!
Time Breakdown for Brown Butter Pumpkin Snickerdoodles
Preparation Time
Getting started on your Brown Butter Pumpkin Snickerdoodles is a breeze! Set aside 15 minutes to gather your ingredients and prep the dough. Be sure to brown your butter carefully—it’s a key step that adds depth to these cookies.
Baking Time
Once you’ve rolled your cookie dough balls in that delicious cinnamon-sugar mixture, it will take just 9-10 minutes to bake. Watch for those golden edges to know they’re ready!
Total Time Including Chilling
Considering the time needed for chilling, the entire process takes about 1 hour and 24 minutes from start to finish. This includes chilling the brown butter and cookie dough, ensuring you achieve the perfect texture!
For tips on how to effectively manage your baking time, check out this guide to make your baking experience even smoother!
Nutritional Facts for Brown Butter Pumpkin Snickerdoodles
Calories per cookie
Each delightful cookie contains approximately 151 calories, making them a perfectly guilt-free treat to enjoy during fall festivities or cozy evenings at home.
Protein content
These Brown Butter Pumpkin Snickerdoodles serve up about 1 gram of protein per cookie. While they aren’t a significant protein source, they certainly satisfy your sweet cravings!
Sugar content
With around 13 grams of sugar per cookie, these snickerdoodles offer the perfect balance of sweetness without being overly indulgent. A delicious way to celebrate the season!
For more about the health aspects of your favorite desserts, check out resources like Heart.org for tips on balancing treats within a healthy diet.
FAQs about Brown Butter Pumpkin Snickerdoodles
How do I store leftovers?
To keep your Brown Butter Pumpkin Snickerdoodles soft and delicious, store leftovers in an airtight container or a ziplock bag at room temperature for up to 3-4 days. If you can't finish them that quickly (which we completely understand!), you can freeze both the dough and baked cookies. Just flash freeze them for 2-3 hours on a baking sheet, then transfer them to a freezer-safe container or bag for long-lasting bliss!
Can I substitute ingredients?
Absolutely! If you're out of pumpkin pie spice, you can easily create your own blend. Mix equal parts cinnamon and nutmeg with a dash of ginger and allspice—voilà! You can also swap the granulated sugar for coconut sugar or another sweetener if you're looking for a healthier twist.
What if I don’t have pumpkin pie spice?
No problem at all! If you find yourself without pumpkin pie spice, you can whip up a quick substitute. Combine 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and a pinch of ginger and allspice. This makes a fantastic alternative that captures the cozy autumn flavors perfectly.
For more tips on ingredient substitutions, check out this useful guide from BBC Good Food to keep your baking adventures stress-free!
Conclusion on Brown Butter Pumpkin Snickerdoodles
These Brown Butter Pumpkin Snickerdoodles are the perfect way to celebrate autumn's flavors. Soft, chewy, and packed with delightful pumpkin and spice notes, they make for an irresistible treat. Whether you're enjoying them with a cup of coffee or sharing at a gathering, these cookies are sure to impress!
Brown Butter Pumpkin Snickerdoodles
Equipment
- baking sheet
- pre-cut parchment paper
- Kitchen Aid stand mixer
Ingredients
- 9 tablespoons unsalted butter
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- ¼ cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
Cinnamon Sugar for rolling
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- [Brown the butter](https://saltandbaker.com/how-to-brown-butter/). Once browned place in a heat proof bowl and then transfer to the fridge to chill for 25-30 minutes. We want the butter to be soft, not liquid, and more of a room temperature butter, but not hard and cold.
- In a stand mixer bowl cream the butter, granulated sugar and brown sugar until combined. Add the pumpkin puree, egg yolk, and vanilla and mix to combine.
- Add the flour, pumpkin pie spice, baking soda, cream of tartar, and salt and mix to combine. Cover the dough and chill for 1 hour. Right before its done chilling preheat oven to 350°F. Line a baking sheet with parchment paper.
- Use a 1.5 T cookie scoop and portion out the dough. In a small bowl mix the ¼ cup of granulated sugar and 1 teaspoon ground cinnamon. Roll the cookie dough balls in the cinnamon sugar mixture then place on the prepared baking sheet, spacing each cookie dough ball 2 inches apart. Bake for 9-10 minutes or until edges are lightly golden. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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