Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies

As the cool breezes and the rustling of leaves signal fall, our home transforms into a haven of all things pumpkin including our favorite pumpkin recipes. Embracing the essence of autumn, we invite you to indulge in the cozy flavors of the season with our Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies.

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Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies

Fall’s Best Fusion: Chewy Pumpkin Snickerdoodle Cookies With Brown Butter and Spice Mixture

These chewy cookies are a fusion of classic Snickerdoodle cookies infused with the warm spices of pumpkin flavor, the rich nutty flavor of browned butter,
and vanilla extract. Each bite of this classic cookie captures the taste of fall, making these pumpkin cookies another of our favorite cookies for this time of year. 

Elevate Classic Snickerdoodle Cookies With a Cinnamon-Sugar Twist: No Mixer Required

Coated in cinnamon sugar, our brown butter snickerdoodles present a fusion of pumpkin flavor. What distinguishes these from the classic snickerdoodles is the addition of the pumpkin pie spice, the rich nutty aroma, and the nutty flavor of brown butter, taking these cookies’ full pumpkin flavor to the next level. The cookies have a chewy texture, accentuated by dark brown sugar, and a hint of crunch from the cinnamon-sugar mixture covering each chewy cookie. And guess what no hand mixer or stand mixer is needed.

Equipment Needed:

• Large mixing bowl  
• A Cookie sheet or large baking sheet 
• Parchment paper  
• Medium saucepan 
• Wire rack  
• Cookie scoop  
• Airtight container  
• A rubber spatula or a wooden spoon  
• ¼ measuring cup  
• 1 tbsp. measuring spoon  
• 1 tsp. measuring spoon   
• Whisk  
• Large spoon  

Ingredients For These Chewy Cookies:  

• Softened unsalted butter or salted butter.  
• 2 room temperature whole eggs 
• Canned pumpkin puree (not pumpkin pie filling) 
• Pumpkin pie spice.  
• All purpose flour or gluten-free flour.  
• Betty Crocker snickerdoodle cookie mix.  
• Pumpkin spice pudding mix.  
• Cinnamon sugar 

Step 1: Preheat The Oven  

Preheat the oven to 350 F. 

Step 2: Transform Butter into Liquid Gold Unleashed: Rich Nutty Flavors in Every Cookie

Add room temperature unsalted butter to a small or medium saucepan over medium-low heat. 

Stir frequently with a rubber spatula or wooden spoon until it’s melted butter.   

Once the butter is melted, it will foam.  

Keep a very close eye on the butter for a brown color. 

The butter will begin to have a nutty aroma and brown bits on the bottom of the saucepan.     

Remove the saucepan from the heat and it cool. 

This will prevent the butter from getting too dark or burnt.  

I do this with our browned butter every time for all our cookie recipes and it has never burned.  

Cindy’s Baking Tips: Browned butter may take a little bit of extra time. The results of its flavor will give your cookie recipes and any dessert the best flavor, and take them to the next level.   Use brown butter immediately or store it in an airtight container in the refrigerator for up to a week.
 

Step 3: Mix Up Your Spice Mixture: Mix These Fall Favorites for This Snickerdoodle Recipe

In a large mixing bowl combine ¼ measuring cup of all purpose flour, the classic Snickerdoodle cookies mix, pumpkin pie spice, and pumpkin spice pudding mix. 

Whisk the dry ingredients for light and chewy cookies filled with warm spices. 

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Step 4: Fall Spices in Every Bite Irresistible Chewy Pumpkin Cookie

Add the wet ingredients.  Room temperature large whole eggs, canned pumpkin puree (not pumpkin pie filling), vanilla extract, and slightly cooled brown butter. This combination will create a perfect blend between the wet ingredients and the flour mixture. Mix the dry ingredients and wet ingredients until the pumpkin snickerdoodles recipe is combined.   

Cindy’s Baking Tip: I crack each whole egg in a separate bowl before adding them to my recipes. This is a good way to know if the egg yolk is bad. Doing this prevents opening an egg with a bad egg yolk in the middle making your favorite cookies, desserts, or meals.  â€‹

Remember, to grab the brown bits with a rubber spatula from the bottom of the pan to add to the brown butter pumpkin snickerdoodles, this is where there is a ton of nutty flavor that makes these the best pumpkin cookies. 

Put the bowl in the refrigerator for some chill time, 10 minutes.  

Cindy’s BakingTip: Giving the cookie dough chill time before baking is a great way to prevent the cookies from expanding too much and holding on to their chewy texture. Skipping this step may result in flat cookies instead of brown butter Snickerdoodle cookies with a chewy texture. 

Step 5: Chewy Cookie Chronicles: Dive Into a Pumpkin Snickerdoodle Recipe

In a separate bowl add the cinnamon sugar and set aside.

Add a sheet of parchment to each baking sheet for the cookie dough balls. The cookies should be in a single layer and approximately an inch apart. 

Using a medium cookie scoop, scoop the brown butter pumpkin snickerdoodles cookie dough and roll them between your hands into balls. 

Next, roll the cookie dough balls in the cinnamon-sugar mixture to coat. This gives this Snickerdoodle recipe a crunch.

Add the coated cookies to the parchment covered sheet pan, for the baking success of this pumpkin snickerdoodle recipe. You should be able to achieve three cookies per row and four rows per sheet pan for this pumpkin snickerdoodles recipe. 

Step 6: Watch Cookies Morph Into Brown Butter Snickerdoodle Cookies 

Add each parchment paper cookie sheet to the preheated oven. Wait, for the amazing smell of your brown butter snickerdoodle cookies as they bake for 15 minutes.

Be sure the edges of the cookies are slightly brown on the edges or they may be too chewy.   

When the timer goes off carefully remove them from the oven. Let the cookies sit on the pan for two minutes. Remove the cookies and let them cool completely on a wire rack. 

Step 7: Preserve Perfection: Container, Keep Your Cookie Recipes Fresh

Store these chewy snickerdoodles in a tightly sealed container in the refrigerator for five days (If they last that long)! 

This will help keep your cookies fresh and filled with their warm spices!  

These pumpkin snickerdoodle cookies freeze extremely well. Store them in an airtight container in the freezer for up to 3 months. 

Trust me, they won’t last that long!  This classic cookie is perfect this time of year. The spice mixture of cinnamon sugar coating and brown butter takes them to the next level of yumminess! 

Freezing them is a great option if you are not eating them. 

Cindy’s Baking Tip: Eating these cookies straight from the freezer is delicious. Add a bit of ice cream and you have perfect pumpkin desserts. Trust me, you won’t regret eating these cookies this way. If you like a more crisp cookie, leave a few cookies on a dish for two days. They will get more crisp, however, the cookie will still be chewy in the middle.

Brown Butter

What does it mean to brown butter?

Brown butter, also known as “beurre noisette” in French, is made by heating unsalted butter until the milk solids have a caramel color with a nutty aroma.

• The process involves melting butter in a medium saucepan over medium heat for 5-8 minutes.   
• Allow the melted butter to simmer until the water content evaporates.

The milk solids in the melted butter begin to brown, resulting in a nutty brown butter.

How do you brown butter?

You will need a medium size saucepan and unsalted butter. Place the butter in the pan over medium-low heat, as the butter melts swirl the pan. The butter will melt and begin to foam and caramel brown color. At this point keep a very close eye on the butter. This is a great way to prevent the brown butter from going from nutty brown butter to burning. (This can happen quickly)

Heat the butter over medium-low heat until the bottom of the pan has brown specks. Brown butter will take your baking recipes to a new level!

How is brown butter different from melting butter?

Browning butter will take baked goods or savory dishes to the next level. It is made by melting butter, but by continuing to cook butter, you toast and caramelize the milk solids. This creates a rich, nutty butter that’s darker in color and filled with flavor.

Nutty Brown Butter: Grab the Bits From the Bottom of the Pan

Unlock Nutty Flavors: The Art of Browning Butter

As the unsalted butter cooks in a medium saucepan over medium-low heat, it goes through several stages: 

• Melting and Sizzle: The salted or unsalted butter starts by melting over medium heat into a liquid state. 
• Foaming: As it heats, the butter will begin to foam. This is the water content in the butter evaporating. 
• Browning: The milk solids in the melted butter will gradually turn a brown color, releasing a nutty aroma. This stage gives brown butter its brown bits on the bottom of the pan and is a great way to get extra flavor. 
• Remove from Heat: Once the brown color is achieved, keep a VERY close eye on the butter to prevent it from burning or becoming a dark brown color. 

With these simple steps, you’ll unlock the rich flavor that makes brown butter the secret ingredient to elevate any recipe.

Elevate Cookies, Cakes, and Savory Dishes with This Flavor-Packed Ingredient

Brown butter is a versatile ingredient. Use it in recipes such as:

• Cookies
• Cakes
• Herb sauces and pasta dishes

It adds flavor to any classic cookie, or dessert making it a great way for cooks to bring their recipes to the next level.  

Cindy’s Baking Tips: If this is the first time making brown butter, use room temperature butter.  If your butter is too cold, it may cause it to burn. Remove the butter from the refrigerator for 15 minutes. Check other pumpkin recipes to learn the importance of sifting and whisking dry ingredients to distribute leavening agents. Taking the time to do these simple tasks will result in great cookie recipes and pumpkin desserts.

Elevate Fall Baking: Recipe Card for Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies

• Ready to elevate your baking during this time of year? Dive into our Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies recipe now!  
• Experience the flavor of fall spices in every bite! Grab the recipe card for our chewy Pumpkin Snickerdoodle cookies, these will become one of your favorite cookies!  
• Don’t miss out on the pumpkin flavor and fall spices for the season! Bake our Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies today. Get the recipe card here! 

Ultimate Pumpkin Thing: Chewy Snickerdoodles for an Irresistible Treat 

As you take your first bite of these chewy pumpkin cookies, you’ll experience an amazing combination of classic snickerdoodles. The blend of fall spices, vanilla extract, dark brown sugar, pure pumpkin puree, and nutty brown butter creates cookies that are the best chewy cookies and have a depth of flavor that’s irresistible.

These cookies capture the essence of autumn in every bite, melding the warm spices with the rich, nutty undertones of brown butter. Each cookie is a perfect balance of sweet and spiced, making it a standout treat for any fall gathering or cozy night in.

So, print this recipe card and step into the world of pumpkin spice brown butter snickerdoodle pudding cookies, where the chewy texture of this classic cookie meets the nutty flavor and nutty aroma of brown butter. These cookies aren’t just a treat; they’re a celebration of the season’s best flavors.

Get ready to indulge in the ultimate chewy pumpkin snickerdoodles experience. Once you try these, they’ll become your favorite cookies of the season!

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