Pumpkin Spice Snickerdoodle Brown Butter Cookies

 

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. 

   

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.  ​

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.

  I hope you enjoy this cookie recipe. Remember if this is your first time baking cookies this recipe is perfect.