Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate treat for your Thanksgiving recipes sweets lineup. When my son Mateo saw the warm, sweet aroma wafting from the oven, his eyes lit up like it was Christmas morning. As busy schedules often push home-cooked delights aside, I know how challenging it can be to whip up something that everyone will love. In this article, I’ll guide you through making these delicious cookies that blend pumpkin and spices for a cozy fall dessert.
Table of Contents
Why You’ll Love It
- Rich brown butter enhances every bite, adding a nutty depth to the pumpkin flavor.
- They’re quick to make, perfect for busy fall afternoons or last-minute get-togethers.
- These cookies are a versatile base that pairs beautifully with apple cider or a scoop of vanilla ice cream.
- Inspired by memories of my grandmother mixing dough in her sunny kitchen, each bite feels like a warm embrace.
Pure Comfort
Each bite of these Brown Butter Pumpkin Snickerdoodle Cookies wraps you in a wave of comfort, reminiscent of family gatherings around the table filled with laughter and love. They evoke memories of chilly autumn afternoons and are destined to become a staple for your fall-themed baking.
What You Need
- – 3/4 cup unsalted butter (for that rich, nutty brown butter flavor)
- – 1 cup pumpkin puree (adds moisture and fall flavor)
- – 1 1/2 cups all-purpose flour (the base for that chewy texture)
- – 1 cup sugar (for sweetness)
- – 1/2 cup brown sugar (adds depth and moisture)
- – 2 large eggs (for binding)
- – 1 tsp vanilla extract (enhances overall flavor)
- – 1 tsp baking soda (helps cookies rise)
- – 1/2 tsp salt (balances sweetness)
- – 2 tsp cinnamon (the quintessential fall spice)
- – 1/2 tsp nutmeg (adds warmth and earthiness)
For dairy-free options, substitute the butter with coconut oil and use a flax egg instead of regular eggs.
Time to Cook
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Difficulty: Easy | Make-Ahead: Yes!
Steps to Make It
- Start by browning your butter. In a small saucepan over medium heat, melt the butter and continue stirring until it turns a golden brown color and has a nutty aroma. Let it cool slightly.
- In a mixing bowl, combine the cooled brown butter, pumpkin puree, and both sugars. Beat in the eggs and vanilla until smooth.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix this dry blend into the wet ingredients.
- Once combined, use a spoon to scoop out portions of dough. Roll each into a ball and then roll in cinnamon-sugar mixture (1/4 cup sugar mixed with 2 tsp cinnamon) for a festive touch.
- Place the dough balls on a baking sheet lined with parchment paper, giving them room to spread. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are firm but the centers are soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Don’t be surprised if they disappear right away!
Make It Perfect
- Ensure your butter is properly browned for maximum flavor—watch it closely!
- Avoid overbaking; the cookies should be soft in the center when they come out of the oven.
- Use a cookie scoop for uniform sizes and even baking.
- If your cookies are too flat, chill the dough before baking for that perfect puff.
Mix It Up
Feeling adventurous? Try adding chocolate chips for a special twist. You can mix in some dried cranberries for a festive touch or spice them up with a pinch of cayenne pepper for heat. For special dietary needs, using almond flour works well for gluten-free options.
Perfect Partners
Pair these cookies with a warm cup of chai tea or your favorite apple cider for a delightful fall afternoon. They also make excellent gifts packaged in a lovely basket for your Thanksgiving hosts!
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FAQs
- Can I make this ahead? Yes, the dough can be chilled or frozen until you’re ready to bake!
- How to store leftovers? Keep them in an airtight container at room temperature for up to a week.
- Can I freeze it? Absolutely! Freeze the baked cookies for up to three months. Just thaw them at room temperature before enjoying.
- What ingredient substitutions work? You can use coconut oil instead of butter and flax eggs for a vegan option.
In conclusion, these Brown Butter Pumpkin Snickerdoodle Cookies not only add warmth and sweetness to your holiday gatherings but are also quick and easy to prepare. I encourage you to give these cookies a try and share your thoughts in the comments below!