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A Fall twist to the classic snickerdoodles you will absolutely enjoy! A delectable fusion of the classic snickerdoodles and the rich, earthy notes of pumpkin spice.
Why you’ll love these pumpkin snickerdoodles
Snickerdoodles are a beloved classic, known for their chewy texture, sweet cinnamon sugar coating, and a hint of tanginess from cream of tartar. Their simplicity makes them a great canvas for creative variations, and adding pumpkin takes these cookies to a whole new level. The pumpkin puree not only introduces a lovely orange hue but also imparts a moistness and subtle earthiness that perfectly complements the cookie’s original character. The blend of spices infuses the cookies with the essence of Fall. Oh so good!
Why brown butter?
We all kinda agree that butter is already great on its own, but when you brown it….oh boy! The browning process intensifies its flavor, transforming it from a simple fat to a complex ingredient with nutty, caramelized, and toasty notes. The nuttiness can complement the sweetness of baked goods, creating a more complex and satisfying taste. It’s an extra step, but it’s worth it IMHO!
Brown Butter Pumpkin Snickerdoodles (Soft and Chewy)
Ingredients
- 113 g unsalted butter
- 80 g pumpkin puree
- 106 g light brown sugar
- 100 g sugar
- 1 egg yolk
- 1 tsp vanilla
Dry ingredients:
- 176 g all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
Spices: (you can also substitute all with 2 teaspoons of pumpkin pie spice)
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp all spice
For coating:
- 60 g sugar
- 1 Tbsp cinnamon
- ¼ tsp all-spice
- Tiny pinch of salt
Instructions
Prepare the cookie dough:
- Place the butter on a pan over medium-low heat and let it melt and then continue to cook over medium-low heat until it starts to foam and you'll start seeing brown bits start to form and smell nutty. Stir and immediately remove from the heat and let it cool down completely before using
- Place the pumpkin puree on an absorbent paper towel, gather the towel up and gently squeeze the paper towel to squeeze out some excess liquid from the puree. The extra liquid can affect the texture of your cookies
- Combine all the dry ingredients and the spices in a mixing bowl.
- In a large mixing bowl, add the already cool-down brown butter (scrape all the brown bits in too), brown sugar and sugar. Whisk to combine. Add the egg yolk and vanilla and whisk again to combine.
- Add the dry ingredient mixture and use a spatula to combine into a soft dough. Wrap the dough up and pat into a disc and chill in the fridge for at least 1 hour or overnight is best to let the flavor all meld. This will give you thicker cookies. If you choose not to chill the dough and use them straight away, the cookies will spread more and it's thinner cookies (depending on your preference, my kids like them thin but I know most people like them thicker)
When ready to bake:
- Line two baking sheets with parchment paper. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. I recommend baking one tray at a time. Position the rack in the middle of the oven
- Combine the coating ingredients in a bowl and set aside
- Use 1 oz (30 g or 2 Tbsp or scoop #40) cookie scoop to scoop out dough and roll into a dough ball. Roll into the coating mixture and place on a prepared baking sheet, about 2 inches apart
To make ahead:
- If you don't want to bake on the same day and want to bake some whenever you want, shape the cookies as directed above, BUT don't coat in the coating mixture yet. Place all the dough balls on a baking pan and put in the freezer for 30 minutes. This will firm up the dough but won't be completely frozen yet. Transfer to a freezer bag and they won't stick to each other anymore.
- When ready to bake, you don't need to thaw the dough, simply roll them in the coating and bake in the oven. You may need to add a minute or two to the baking time
Bake the cookies:
- Place the baking sheet in the oven and bake for 10-12 minutes or until they have puffed up and the edges are set but the middle is still underbaked. Please DO NOT overbake these cookies. Remove the cookies from the oven and place the baking pan on a cooling rack. Let them cool down on the pan for 10-15 minutes. They will flatten and crackle as they cool down. Don't try to move them when they are still warm and soft. They will firm up as they cool down
- After 10-15 minutes, transfer to a cooling rack to let them cool down completely. The edges are crisp but the center is soft and chewy. The top will crackle too as they cool down
Storage:
- Store the completely cooled down baked cookies in air-tight cookie jar or container. They can be kept at room temperature for a week (they never last that long at our house)
- For longer storage, you can store the baked cookies in a freezer bag, push all the air out and seal. Keep in the freezer for a maximum of 2 months to prevent freezer burn
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to bake brown butter pumpkin snickerdoodles that are soft and chewy!
1. Place the butter on a pan over medium-low heat and let it melt and then continue to cook over medium-low heat until it starts to foam and you’ll start seeing brown bits start to form and smell nutty. Stir and immediately remove from the heat and let it cool down completely before using
2. Place the pumpkin puree on an absorbent paper towel, gather the towel up and gently squeeze the paper towel to squeeze out some excess liquid from the puree. The extra liquid can affect the texture of your cookies
3. Combine all the dry ingredients and the spices in a mixing bowl. In a large mixing bowl, add the already cool-down brown butter (scrape all the brown bits in too), brown sugar and sugar. Whisk to combine. 
4. Add the egg yolk and vanilla and whisk again to combine.
5. Add the dry ingredient mixture and use a spatula to combine into a soft dough. Wrap the dough up and pat into a disc and chill in the fridge for at least 1 hour or overnight is best to let the flavor all meld. This will give you thicker cookies. If you choose not to chill the dough and use them straight away, the cookies will spread more and it’s thinner cookies (depending on your preference, my kids like them thin but I know most people like them thicker)
6. Line two baking sheets with parchment paper. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. I recommend baking one tray at a time. Position the rack in the middle of the oven
7. Combine the coating ingredients in a bowl and set aside. Use 1 oz (30 g or 2 Tbsp or scoop #40) cookie scoop to scoop out dough and roll into a dough ball. Roll into the coating mixture and place on a prepared baking sheet, about 2 inches apart
7. Place the baking sheet in the oven and bake for 10-12 minutes or until they have puffed up and the edges are set but the middle is still underbaked. Please DO NOT overbake these cookies. 
8. Remove the cookies from the oven and place the baking pan on a cooling rack. Let them cool down on the pan for 10-15 minutes. They will flatten and crackle as they cool down. Don’t try to move them when they are still warm and soft. They will firm up as they cool down
9. After 10-15 minutes, transfer to a cooling rack to let them cool down completely. The edges are crisp but the center is soft and chewy.
Did you make this recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
