Chewy Brown Butter Pumpkin Snickerdoodles The Ultimate Fall Cookie

A golden-brown, chewy pumpkin snickerdoodle cookie sprinkled with cinnamon sugar, resting on a rustic wooden surface with a hint of melted brown butter visible, styled with autumn leaves and a warm background to evoke fall coziness.
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© Original recipe by Taste Threads ©

Chewy Brown Butter Pumpkin Snickerdoodles: The Ultimate Fall Cookie 🍪🎃✨

1. Introduction

As the leaves turn and fall festivities begin, nothing beats the warm, inviting aroma of pumpkin snickerdoodles. These fall cookie recipes combine the rich, nutty flavor of brown butter with the cozy spices of pumpkin spice, creating cookies that are irresistibly chewy and delectably aromatic. If you’re seeking the perfect seasonal treat, this recipe for chewy brown butter pumpkin cookies is a must-try. Whether you’re baking for family gatherings or enjoying a cozy night in, these pumpkin spice snickerdoodles will quickly become a favorite.

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2. Ingredients Needed for Pumpkin Snickerdoodles

  • 1 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • For the cinnamon-sugar coating:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

3. Step-by-Step Instructions to Make Chewy Brown Butter Pumpkin Cookies

Prepare the Brown Butter

Begin by melting butter in a skillet 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.

Mix Wet Ingredients

In a large bowl, combine the brown butter with both sugars until well blended. Add the pumpkin puree, egg, and vanilla extract, mixing thoroughly until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. Gradually add the dry mixture into the wet ingredients, stirring until just combined to form a dough.

Chill the Dough

Cover the dough and refrigerate for at least 30 minutes; this helps develop flavors and makes the cookies chewier.

Make the Cinnamon-Sugar Coating

Mix the sugar and cinnamon in a small bowl. Set aside.

Form the Cookies

Preheat your oven to 350°F (175°C). When ready, scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until coated evenly, then place on a baking sheet lined with parchment paper.

Bake the Pumpkin Snickerdoodles

Bake for 10-12 minutes until the edges are set and the centers are still chewy. Let cool on a wire rack before serving.

4. Storage Tips for Pumpkin Spice Snickerdoodles

Store these chewy pumpkin snickerdoodles in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 weeks. They thaw quickly at room temperature, maintaining their delightful chewy texture.

5. Serving Suggestions for Fall Cookies

Serve your fall cookie recipes with a warm beverage such as spiced chai or pumpkin latte. These cookies are perfect for holiday parties, snack platters, or as a cozy treat with your afternoon tea. For an extra indulgence, pair them with a dollop of whipped cream or a drizzle of caramel sauce.

6. Popular Kitchen Tools and Utensils Used in This Recipe

7. Frequently Asked Questions (FAQs) About Pumpkin Snickerdoodles

Can I substitute fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree if you cook and mash the pumpkin until smooth. Canned pumpkin is more convenient and consistent, but fresh pumpkin works just as well.

Are pumpkin snickerdoodles suitable for gluten-free diets?

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free baking flour blend. Be sure to check that your spices and sugar are gluten-free as well.

How long does it take to prepare this fall cookie recipe?

The total preparation time, including chilling, is approximately 1 hour. The baking process takes about 10-12 minutes.

Can I freeze the cookie dough for later baking?

Absolutely! Shape the dough into balls, coat in cinnamon-sugar, and freeze on a baking sheet. Once frozen, transfer to a sealed bag and store for up to 2 months. Bake directly from the freezer, adding a minute or two to the baking time.

8. Conclusion

Enjoy the seasonal magic of pumpkin snickerdoodles with this easy recipe for chewy brown butter pumpkin cookies. Perfectly spiced, delightfully chewy, and wonderfully aromatic, these cookies bring the essence of fall into every bite. Whether you’re celebrating the season or simply craving a cozy treat, these pumpkin spice snickerdoodles will delight everyone at your table. Happy baking!

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A golden-brown, chewy pumpkin snickerdoodle cookie sprinkled with cinnamon sugar, resting on a rustic wooden surface with a hint of melted brown butter visible, styled with autumn leaves and a warm background to evoke fall coziness.

Chewy Brown Butter Pumpkin Snickerdoodles The Ultimate Fall Cookie

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Print Recipe

A soft, chewy cookie infused with pumpkin and brown butter, rolled in cinnamon sugar, perfect for fall snacking or holiday sharing.

  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a saucepan, melt butter over medium heat until golden brown and fragrant, then let it cool slightly.
  3. In a mixing bowl, combine brown sugar and browned butter. Add pumpkin puree, egg, and vanilla, mixing well.
  4. In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. In a small bowl, mix granulated sugar and cinnamon for coating.
  7. Form dough into 1 1/2-inch balls, roll in cinnamon sugar, and place on a baking sheet lined with parchment paper.
  8. Bake for 10–12 minutes until edges are golden.
  9. Allow cookies to cool on a wire rack before serving.

Notes

  • Ensure browned butter is cooled before mixing to prevent melting the dough.
  • For extra chewiness, chill the dough for 30 minutes before baking.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110 Kcal
  • Sugar: 8g
  • Sodium: 50mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg

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Je suis une passionnés de cuisine qui aime créer des recettes exceptionnelles qui inspirent la joie et créativité à chaque repas. Privilégiant des ingrédients de qualité et des saveurs innovantes, je m’assure de créer des plats qui rassemblent et célèbrent l’art culinaire.

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