Brown Butter Pumpkin Spice Snickerdoodle Cookies

 

 

Ingredients: Brown Butter Pumpkin Spice Snickerdoodle Cookies

• 1 unsalted butter, melted butter
• 2 large whole eggs
• 1/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup of all-purpose flour
• 1 tsp. pumpkin pie spice
• 1 tbsp. pure vanilla extract
• 1 package Betty Crocker Snickerdoodle cookie mix
• 1 box pumpkin spice pudding mix
• 1 package cinnamon sugar mixture (comes in the cookie mix)

Eqipment

• 1 large mixing bowl
• A baking sheet or cookie sheet
• Parchment paper
• 1 medium saucepan
• Wire rack or cooling rack
• 1 medium cookie scoop
• Airtight container
• 1 rubber spatula or wooden spoon
• 1 1/4 cup measuring cup
• 1 tbsp. measuring spoon
• 1 tsp. measuring spoon
• 1 whisk

   

Step 1: Preheat The Oven: Brown Butter Pumpkin Snickerdoodles

  Preheat the oven to 350°F. If this is your first time making cookies, this recipe is foolproof.

Step 2: Transform Melted Butter into Browned Butter

  Add softened unsalted butter to a medium saucepan over medium heat. Stir frequently with a rubber spatula or wooden spoon until the butter melts. As the butter melts over medium heat, the milk solids will drop to the bottom of the pan. The butter will begin to foam. Swirl the pan and keep a very close eye on it. When the butter foams, after 3-5 minutes, the melted butter will start to turn golden brown and release a nutty aroma. Swirl the pan until the brown bits are at the bottom of the pan. This is when you have achieved brown butter. Remove from heat and cool slightly. Cindy's Baking Tips: If this is your 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. Remember to grab the brown bits; you want that nutty flavor.  Check other cookie recipes to learn the importance of sifting and whisking dry ingredients. Taking the time to do this will give your cookie recipes a chewy texture.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine all-purpose flour, classic cookie mix, pumpkin pie spice, and pumpkin spice pudding mix. Whisk until blended for light chewy cookies with warm spices. Skipping this step may result in flat cookies. Cindy’s Note: The warm spices and pumpkin flavor make these brown butter snickerdoodles our favorite cookies this time of year.

 

Step 4: Combine Wet Ingredients

Add room temperature whole eggs, canned pumpkin puree, vanilla extract, and cooled brown butter to the flour mixture. Mix until combined. Be sure to scrape the sides of the bowl Cindy’s Tip: Always crack each egg into a separate bowl before adding it to your cookie dough. This step helps you spot any bad egg yolk and keeps shell pieces from sneaking into your favorite cookies. Use a rubber spatula to scrape up any brown bits for maximum nutty flavor. Refrigerate for chill time, 10 minutes. This ensures you will have chewy pumpkin snickerdoodles and guarantees no flat cookies. Cindy’s Tip: Giving the cookie dough chill time before baking is a great way to prevent the cookies from spreading. Skipping this step may result in flat cookies instead of cookies with a chewy texture. I’ve been chilling my cookie dough before baking for 25 years, and it works every time.

Step 5: Shape Cookies

. In a separate bowl, place the cinnamon sugar mixture. Line your baking sheet with parchment paper. Use a medium cookie scoop for pumpkin snickerdoodle cookies. Roll each cookie dough ball in the cinnamon-sugar mixture and place on your parchment paper-covered baking sheet in a single layer, about an inch apart.

Step 6: Bake Pumpkin Snickerdoodle Cookies to Perfection

Bake at 350°F for 15 minutes. These pumpkin cookies should be slightly browned at the edges but soft in the center. Cool for 2 minutes on the cookie sheet, then transfer to a wire rack or cooling rack. Cool completely.  

Step 7: Store and Enjoy: Brown Butter Pumpkin Snickerdoodles

Store in an airtight container for up to 5 days. If you freeze these cut square pieces of parchment paper. Layer the paper between the cookies. Freeze in an airtight container for up to 3 months if needed. These classic cookies are perfect paired with ice cream for a decadent treat.