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.