Brown Butter Pumpkin Snickerdoodle Cookies: The Perfect Fall Deliciousness 🍪🎃✨
1. Introduction
If you’re searching for the ultimate Thanksgiving treats ideas or delicious Thanksgiving recipes sweets, look no further than these irresistible Brown Butter Pumpkin Snickerdoodle Cookies. Combining the rich, nutty aroma of brown butter with the warm, spicy notes of pumpkin, these easy pumpkin baked goods are sure to become a seasonal favorite. Whether you’re preparing our Cinnamon Swirl Snickerdoodle Blondies or a quick fall treat, this recipe offers a delightful blend of flavors perfect for cozy gatherings and festive celebrations.
2. Ingredients Needed for Pumpkin Swirl Cookies
- 1 cup unsalted butter (for brown butter transformation)
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree (preferably organic)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons pumpkin pie spice
- Cinnamon sugar mixture for rolling (½ cup sugar + 2 teaspoons cinnamon)
3. Preparing Brown Butter for Pumpkin Swirl Cookies
**Step 1. Make the Brown Butter**
Start by melting the butter in a saucepan over medium heat. Continuously stir as the butter begins to foam and turn a rich, golden brown with a nutty aroma. This process takes about 3-5 minutes and adds a deep flavor profile to your pumpkin swirl cookies, elevating the Pumpkin Butter Dessert Recipes. Once browned, remove from heat and let it cool slightly before using.
4. Making the Pumpkin Swirl Cookie Dough
**Step 2. Mix the Wet Ingredients**
Combine the cooled brown butter with granulated sugar, pumpkin puree, egg, and vanilla extract in a large mixing bowl. Mix until smooth and well incorporated.
**Step 3. Add the Dry Ingredients**
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
**Step 4. Prepare Cinnamon Sugar Coating**
In a small bowl, mix sugar and cinnamon. Set aside for rolling the cookies, which gives them that classic fall dessert recipes cookies finish.
5. Shaping and Baking the Pumpkin Swirl Cookies
**Step 5. Roll and Coat the Dough**
Using a cookie scoop or spoon, portion out the dough and roll each piece into a ball. Roll each ball in the cinnamon sugar mixture, ensuring an even coating.
**Step 6. Baking the Cookies**
Preheat your oven to 350°F (175°C). Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. For an extra swirl of pumpkin flavor, try to create a marbled effect with additional pumpkin pie spice dusted on top before baking.
6. Storage Tips and Serving Suggestions
Allow the quick fall treats to cool completely before storing in an airtight container. These cookies keep well at room temperature for up to 3 days or can be frozen for up to a month. Serve them warm with a cup of chai or pumpkin spice latte for a cozy autumn snack. They also make delightful fall dessert recipes for holiday gatherings.
7. Fun Variations and Tips for Pumpkin Swirl Cookies
- Swirl in some cream cheese or mascarpone for added richness.
- Top with pumpkin seeds or chopped pecans for crunch.
- For a dairy-free version, substitute butter with coconut oil and use dairy-free pumpkin pie spice.
8. FAQs About Pumpkin Swirl Cookies
What makes these Pumpkin Swirl Cookies so flavorful?
The combination of brown butter and pumpkin creates a rich, nutty, and spicy flavor that is perfect for fall. The warm spices and the aromatic brown butter elevate this simple cookie to a festive treat.
Can I replace pumpkin puree with canned pumpkin?
Yes, canned pumpkin is a great option and works perfectly in this recipe. Just make sure it’s pure pumpkin without added spices.
How long do Pumpkin Swirl Cookies stay fresh?
Generally, these cookies stay fresh for about 3 days at room temperature and up to a month if frozen properly. For best results, store them in an airtight container.
Are there gluten-free alternatives for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies suitable for gluten-sensitive diets.
9. Conclusion
The fall dessert recipes cookies are a wonderful way to celebrate the season’s flavors. These Brown Butter Pumpkin Snickerdoodle Cookies are not only easy to make but also a fun addition to your repertoire of things to bake with pumpkin. The combination of aromatic brown butter and sweet pumpkin creates a memorable treat that everyone will love at those cozy autumn gatherings. Try making this delightful dessert today and surprise your family and friends with the best seasonal quick fall treats.
Print
Brown Butter Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the rich, nutty aroma of brown butter with the warm, spicy flavors of pumpkin. Perfect for Thanksgiving and cozy autumn gatherings, these cookies are easy to make and irresistibly delicious.
Ingredients
- 1 cup unsalted butter (for brown butter transformation)
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree (preferably organic)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons pumpkin pie spice
- Cinnamon sugar mixture for rolling (½ cup sugar + 2 teaspoons cinnamon)
Instructions
- Start by melting the butter in a saucepan over medium heat. Continuously stir as the butter begins to foam and turn a rich, golden brown with a nutty aroma. This process takes about 3-5 minutes. Once browned, remove from heat and let it cool slightly.
- Combine the cooled brown butter with granulated sugar, pumpkin puree, egg, and vanilla extract in a large mixing bowl. Mix until smooth and well incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- In a small bowl, mix sugar and cinnamon for the coating set aside for rolling the cookies.
- Using a cookie scoop or spoon, portion out the dough and roll each piece into a ball. Roll each ball in the cinnamon sugar mixture, ensuring an even coating.
- Preheat oven to 350°F (175°C). Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.
Notes
- Allow cookies to cool completely before storing in an airtight container.
- Store at room temperature for up to 3 days or freeze for up to a month.
- For extra flavor, dust with additional pumpkin pie spice before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
