Name: Chewy Brown Butter Pumpkin Snickerdoodles for Fall
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, browned; 1 1/2 cups sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup pure pumpkin puree; 3 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1/4 cup cinnamon sugar (for coating)

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Chewy Brown Butter Pumpkin Snickerdoodles for Fall 🎃🍪✨

1. Introduction

Welcome to your new favorite fall baking recipe: Chewy Brown Butter Pumpkin Snickerdoodles. These delightful fall pumpkin cookies are perfect for those cozy autumn days, bringing together the richness of brown butter, the warmth of cinnamon sugar, and the seasonal flavor of pumpkin. Not only are these cookies irresistibly chewy, but they also boast a beautiful golden hue and an incredible aroma. Whether you’re hosting a fall gathering or simply craving a comforting treat, this Pumpkin Snickerdoodle recipe will quickly become a staple in your baking repertoire.

2. Ingredients for Chewy Pumpkin Snickerdoodles

1 cup unsalted butter (for making brown butter)
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
For the cinnamon sugar coating:
1/4 cup granulated sugar
2 teaspoons cinnamon

3. Step-by-Step Instructions for Perfect Fall Pumpkin Cookies

Preparing the Brown Butter

Start by melting the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the butter turns a golden brown with a nutty aroma. Remove from heat and let it cool slightly.

Making the Dough

In a large mixing bowl, combine the pumpkin puree, cooled brown butter, granulated sugar, egg, and vanilla. Beat until smooth and well incorporated.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be thick and slightly sticky, ideal for chewy cookies.

Shaping and Coating the Cookies

In a small bowl, mix together the cinnamon sugar. Scoop out about a tablespoon of dough, roll into a ball, and then roll in the cinnamon sugar mixture until fully coated.

Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Baking to Chewy Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until they are set around the edges but still soft in the center. For extra chewy cookies, avoid overbaking.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

4. Tips for Making the Best Pumpkin Snickerdoodles

Use fresh canned pumpkin puree for the best flavor and moisture.

Make the brown butter in advance and chill if needed to prevent melting the dough.
For extra chewiness, do not overbake the cookies; they should be slightly soft when removed from the oven.
You can substitute other spices like ginger or cloves for a different flavor profile.

5. Storage Tips for Leftover Cookies

Keep your fall pumpkin cookies fresh in an airtight container at room temperature for up to 3 days. To extend their freshness, store them in the refrigerator for up to a week.

For longer storage, freeze the cookies in a sealed bag or container. Reheat in the oven or microwave to enjoy warm, chewy treats anytime.

6. Serving Suggestions and Pairings

These chewy snickerdoodle cookies are perfect on their own or served with a dollop of whipped cream or a scoop of vanilla ice cream. Pair them with a warm glass of apple cider or pumpkin spice latte for the ultimate fall snack experience.

Looking for an extra touch? Serve these cookies alongside a warm dessert platter featuring other seasonal favorites or incorporate them into a fall-inspired dessert tray.

7. Frequently Asked Questions about Pumpkin Snickerdoodles

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend is suitable for cookies and follows recommended ratios for best results.

How do I make the cookies more chewy?

Avoid overbaking and use slightly undercooked cookies when they look just set around the edges. Adding an extra egg can also enhance chewiness.

Can I use fresh pumpkin instead of canned?

Yes, but make sure to drain excess moisture from fresh pumpkin or use pure pumpkin puree to ensure the right consistency for the dough.

What is the preparation time for these fall pumpkin cookies?

The total time, including preparation and baking, is approximately 30-35 minutes.

8. Kitchen Tools that You Might Need for This Recipe

Compact 6-in-1 Digital Air Fryer: Perfect for quick baking or reheating treats with even heat distribution.

T-fal 14-Piece Hard Anodized Nonstick Cookware Set: Ensures easy handling and cleanup when making your brown butter and dough.
Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo: Great for experimenting with different baking techniques or reheating your cookies to perfection.
KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange: Essential for mixing your dough smoothly and efficiently.

9. Conclusion

Enjoy the flavors of fall with these Chewy Brown Butter Pumpkin Snickerdoodles. Combining the warm spices, pumpkin goodness, and the richness of brown butter, these cookies are bound to become your go-to seasonal treat. They’re easy to make, irresistibly chewy, and perfect for sharing with friends and family during the pumpkin spice season. Happy baking!

Chewy Brown Butter Pumpkin Snickerdoodles for Fall