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    Home - Cookies

    Published: Nov 13, 2017 · Modified: Dec 9, 2022 by Amanda Powell · This post may contain affiliate links.

    Brown Butter Pumpkin Snickerdoodles

    Jump to Recipe Print Recipe

    The most fall-y fall cookies you will ever bake. These brown butter pumpkin snickerdoodles embody everything good about fall. Nutty brown butter, sweet pumpkin, and warming spices meld together in an irresistibly soft snickerdoodle cookie. 

    Make a big batch of brown butter pumpkin snickerdoodles and enjoy the flavors of fall in a melt in your mouth, buttery cookie

    I am a broken record on here. I always start off by apologizing for holding out on a recipe for ages and remembering to share it a month after creating and photographing it. But here I am again, apologizing for making these brown butter pumpkin snickerdoodles over a month ago and just sharing it now.

    Every year (as of last year haha), I seem to make some type of brown butter pumpkin cookie. I just love the combination of both flavors as the embodiment of everything great about fall. It's nutty and sweet, complemented by such comforting spices.

    Treat yourself to a batch of brown butter pumpkin snickerdoodles

    So to make these brown butter pumpkin snickerdoodles, I took my favorite brown butter snickerdoodle cookie and replaced most of the egg with pumpkin puree. For most of my pumpkin cookies, I tend to replace all of the egg with the pumpkin puree, but I found the dough for these cookies to be a bit too dry so I kept an egg yolk to help bring everything together.

    It depends on how moist your pumpkin puree is. Homemade puree tends to have a higher moisture content, and you will not require the egg yolk. Certain brands of store-bought pumpkin puree contain less liquid than others so use your best judgment on this!

    Brown butter pumpkin snickerdoodles

    And as I've mentioned in the past, you really can't skip the cream of tartar in these brown butter pumpkin snickerdoodles. It gives the cookies their signature tang and without it, they aren't really snickerdoodles. Just as delicious, but not a snickerdoodle.

    Luckily, you can use the cream of tartar to make my regular brown butter snickerdoodles and my snickerdoodle cookie butter. And I will be sure to post more of my favorite snickerdoodle recipes here for you soon!

    Brown butter pumpkin snickerdoodles, the best fall cookie recipe to bake up with the family

    While we wait, let's bake up a batch of these amazing brown butter pumpkin snickerdoodles.

    The ultimate fall cookies. There is nothing quite like these brown butter pumpkin snickerdoodles
    Treat yourself to a batch of brown butter pumpkin snickerdoodles

    Brown Butter Pumpkin Snickerdoodles

    Amanda Powell
    Brown butter pumpkin snickerdoodles, the quintessential autumn cookie.  
    Print Recipe Pin Recipe
    Prep Time 18 mins
    Cook Time 20 mins
    Inactive Time 1 hr 30 mins
    Total Time 2 hrs 8 mins
    Course Cookies
    Cuisine American
    Servings 24 cookie
    Calories 183 kcal

    Ingredients
      

    • 18 tablespoons unsalted butter
    • 2 ¾ cups all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • 1 ½ cups granulated sugar
    • 7 tablespoons pumpkin puree
    • 1 egg yolk if needed *see note
    • For the Coating
    • ½ granulated sugar
    • 1 tablespoon ground cinnamon
    • ½ teaspoon ground ginger
    • pinch of ground cloves
    • pinch of ground nutmeg

    Instructions
     

    • Add the butter to a small saucepan and heat on medium until the butter is melted. Continue to cook, stirring often, until the butter begins to turn brown and smell nutty. Remove from heat and allow to cool and partially solidify in the refrigerator. 
    • While the butter is cooling, mix together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a medium bowl. Set aside. 
    • Add the butter and sugar to a stand mixer and beat until light and fluffy. Beat in the pumpkin puree, and the egg yolk, if needed. Mix in the vanilla. 
    • Beat in the flour mixture and beat until just combined. 
    • Cover the bowl and chill in the refrigerator. While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Mix together the ingredients for the coating in a shallow bowl. 
    • Roll balls of dough that are about two tablespoons big. Roll the dough in the coating mixture, then place them 2 inches apart on the baking sheets. 
    • Bake each sheet for about 8 - 10 minutes, or until a light golden brown. 
    • Store in an airtight container for up to a week. 

    Notes

    *If you find your pumpkin puree has low moisture, you may need to add an egg yolk to the cookie dough to keep it from being too dry to work with. 

    Nutrition

    Serving: 1gCalories: 183kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 31mgSodium: 99mgFiber: 1gSugar: 13g
    Keyword brown butter, pumpkin, snickerdoodles
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Comments

    1. Sues says

      September 25, 2018 at 4:31 pm

      I love snickerdoodles, I REALLY love pumpkin snickerdoodles, and I REALLY REALLY love brown butter pumpkin snickerdoodles!! This recipe is fantastic and is a fall must-make!

      Reply
    2. Jennifer Farley says

      September 25, 2018 at 3:16 pm

      The brown butter and pumpkin are a perfect fall upgrade for one of my favorite cookies!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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