Pumpkin Spice Brown Butter Snickerdoodle Pudding Cookies

 

 

Ingredients: 

• 1 unsalted butter, melted butter
• 2 large whole eggs
• 1/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup 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
• Whisk

Step 1: Preheat The Oven

Preheat the oven to 350°F. If this is your first time making cookies, don't worry; this pumpkin snickerdoodle recipe is easy and foolproof.

Step 2: Brown the Butter

Add the unsalted butter to a medium saucepan over medium heat. Stir frequently with a rubber spatula or a wooden spoon as the butter melts. As the butter melts, the milk solids will settle to the bottom of the pan, and the butter will begin to foam. Swirl the pan and keep a close eye on it. After about 3-5 minutes, the melted butter will begin turning golden brown and develop a nutty aroma. Continue swirling the pan as the butter browns. When you see brown bits collecting on the bottom of the pan and the butter has a rich golden-brown color, it is ready. These browned milk solids are what give the cookies their nutty flavor. Remove the saucepan from the heat and allow the browned butter to cool slightly before continuing with the recipe. Add softened unsalted butter to a medium saucepan over medium heat. Stir frequently with a rubber spatula or wooden spoon until the butter melts. Cindy's Baking Tips: If this is your first time making brown butter, start with room temperature butter. Cold butter can take longer to melt evenly and make it easier to miss the point when the butter begins to brown. Remove the butter from the refrigerator 15 minutes before you begin. And don't leave those brown bits behind; they have the nutty flavor you want in these pumpkin snickerdoodles!  

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, snickerdoodle cookie mix, pumpkin pie spice, and pumpkin spice pudding mix. Whisk the dry ingredients together until well combined. This helps evenly distribute the warm spices and leavening agents throughout the flour mixture, giving the cookies a light, chewy texture. 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 some of our favorite cookies this time of year.

Step 4: Combine Wet Ingredients

Add the room temperature whole eggs, canned pumpkin puree, vanilla extract, and cooled brown butter to the flour mixture. Mix with a rubber spatula until the wet ingredients are fully incorporated, scraping down the sides of the bowl as needed. Cindy’s Tip: Always crack each egg into a separate bowl before adding it to your cookie dough. This makes it easy to spot a bad egg yolk and keeps shell pieces from sneaking into your favorite cookies. Be sure to add the browned butter, including the brown bits from the bottom of the pan. Those little bits contain so much nutty flavor. Once the wet mixture is combined, refrigerate the cookie dough for 10 minutes. 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 the Cookies

In a separate bowl, place the cinnamon sugar mixture. Line your baking sheet with parchment paper. Use a medium cookie scoop to portion the dough into cookie dough balls. Roll each dough ball in the cinnamon-sugar mixture, making sure it is coated evenly. Place the cookie dough balls on the parchment paper-lined cookie sheet in a single layer about 1 inch apart. This simple step gives these pumpkin snickerdoodle cookies their classic cinnamon-sugar coating.

Step 6: Bake 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

Once completely cooled, store these brown butter pumpkin snickerdoodles in an airtight container at room temperature for 5 days. To freeze the cookies, cut squares of parchment paper and place them in an airtight container. Freeze for up to 3 months. These classic snickerdoodle cookies are delicious served with a scoop of ice cream for a yummy fall treat.