From the roundup: 24 Easy Fall Treats Recipes Your Family Will Actually Eat
Between soccer pickup and getting homework started, I can squeeze in browning the butter for these brown butter pumpkin snickerdoodles, then let everything cool and chill while we get through the chaos of the evening. The one thing I learned after a greasy, flat first batch is that the browned butter has to cool until it looks slightly cloudy and solid around the edges before you mix in anything else. Rushing that step turns the dough into a mess that bakes into a puddle instead of a chewy, cinnamon-sugared cookie. This batch makes 36, and by day two they get a little chewier and softer, which is exactly how my kids prefer them.
Why you will love this
- Brown butter adds real depth that a standard pumpkin cookie does not have, without any extra ingredients.
- The cinnamon sugar coating gives the outside a slightly crisp crust while the center stays soft.
- One batch makes 36 cookies, so it is worth the effort when you need to feed a crowd.
- The dough can be chilled overnight, so you can scoop and bake the next day.
- They taste better on day two once the texture sets, so you can bake ahead without losing anything.
Tips for success
- Use a light-colored skillet to brown the butter so you can actually see the color change. Dark nonstick pans hide the browning and make it easy to burn.
- Blot the pumpkin puree more than you think you need to. Press it against several layers of paper towels until the towel barely picks up any color. Skipping this makes the dough too wet to roll into clean balls.
- Do not skip the 30-minute chill. The dough is noticeably stickier than a classic snickerdoodle dough, and cold dough is the only thing that makes it rollable without sticking to your hands.
- Pull the cookies when the centers still look puffy and underdone. If they look fully set in the oven, they will be dry by the time they cool. Let the hot pan finish the job for 8 to 10 minutes before moving them.
Common questions about this dough
- Can I use pumpkin pie filling instead of puree? No. Pumpkin pie filling already has sugar and spices added, and it will throw off the balance of the whole recipe.
- My dough is still sticky after chilling. Is that normal? Yes, it will be stickier than a regular snickerdoodle dough even after chilling. Lightly damp hands help when rolling the balls before you coat them in cinnamon sugar.
- Can I use a whole egg instead of just the yolk? The recipe uses only a yolk to limit moisture. A whole egg will make the cookies spread more and the texture will be softer and less defined.
- Do I need cream of tartar? It is what gives snickerdoodles their slight tang and chewy texture. If you are out, a small pinch of extra baking powder will work, but the flavor will be a little different.
Substitutions
Salted butter works if that is what you have. Just cut the added salt in the dough to a pinch. For the spices, you can swap the cinnamon, ginger, nutmeg, and allspice for 2 teaspoons of pumpkin pie spice and it comes out close. A 1-to-1 gluten-free baking flour blend substitutes well here since the dough is already soft and the swap does not noticeably change the texture.
If anyone in your house avoids eggs, the single yolk can be replaced with one tablespoon of full-fat canned coconut milk. The cookies will spread a little more, so keep them well spaced on the pan. There is no good dairy-free substitute for browned butter in this recipe since the browning is what builds the flavor base.
Make-ahead and storage
You can brown the butter the night before, pour it into your mixing bowl, and refrigerate it overnight. It will be solid by morning and ready to beat with the sugars. The full dough can also be made ahead and refrigerated for up to 48 hours before scooping and baking. If you want to freeze the dough, portion it into balls first, freeze them on a parchment-lined sheet until solid, then transfer to a freezer bag. Bake from frozen at 375 degrees F and add 2 to 3 minutes to the bake time.
Baked cookies keep well in an airtight container at room temperature for up to 4 days. The texture is actually a little chewier on day two. To freeze baked cookies, layer them between sheets of parchment in a freezer-safe container for up to 2 months. Thaw at room temperature for about 20 minutes. The cinnamon sugar coating stays intact after freezing.
Brown Butter Pumpkin Snickerdoodles
Ingredients
Equipment
Method
- Brown the butter first. Melt the butter in a light-colored skillet over medium heat, stirring often. After about 5 to 7 minutes, the butter will foam, then the foam will settle and you will see golden-brown bits forming at the bottom. It should smell nutty and toasty. Pour it immediately into a large mixing bowl and let it cool to room temperature, about 20 minutes. You can speed this up by setting the bowl in the refrigerator.
- Blot the pumpkin puree with a few layers of paper towels to remove some of the excess moisture. Press and blot a couple of times until the towels are barely damp. This step keeps the cookies from being too soft to roll.
- Once the brown butter is cool and slightly solidified, add the granulated sugar and brown sugar. Beat with a hand mixer on medium for about 2 minutes until combined. Mix in the blotted pumpkin puree, egg yolk, and vanilla until smooth.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Add the flour mixture to the butter mixture and stir until a soft dough forms. It will be stickier than a classic snickerdoodle dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Do not skip this step. Chilling firms the dough enough to roll into balls and keeps the cookies from spreading flat.
- Preheat your oven to 375 degrees F. Line baking sheets with parchment paper. Mix the rolling sugar and cinnamon in a small shallow bowl.
- Scoop the chilled dough using a medium cookie scoop, about 1 1/2 tablespoons per ball. Roll each ball in the cinnamon sugar until fully coated, then place on the lined baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes. The edges should look set and the centers will still look slightly underdone and puffy. That is exactly right. Do not wait for them to look fully done in the oven, they will firm up on the hot pan.
- Let the cookies cool on the pan for 8 to 10 minutes before transferring to a wire rack. Moving them too early will cause them to fall apart since the centers are still soft.
- Once fully cooled, store in an airtight container at room temperature. They develop a slightly chewier texture by day two.
Notes
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