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Brown Butter Pumpkin Snickerdoodles: 10 Amazing Tricks

Brown Butter Pumpkin Snickerdoodles
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Experience the cozy flavors of fall with Brown Butter Pumpkin Snickerdoodles! These delightful cookies mix the rich taste of browned butter with the warmth of spices and pumpkin, offering a unique twist on the classic snickerdoodle. The article guides you through the baking process, including essential tips on ingredient selection and cookie preparation, ensuring that every batch turns out perfectly soft and chewy. Discover the joy of making these seasonal treats that bring comfort and sweetness to your autumn gatherings.

Ingredients

Scale
  • 1 cup unsalted butter (for browning)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue to cook while stirring frequently until the butter turns a golden brown color and has a nutty aroma. This should take about 5 minutes. Remove from heat and allow to cool slightly.
  2. Mix the wet ingredients: In a large mixing bowl, combine the browned butter, sugar, brown sugar, pumpkin puree, egg, and vanilla extract. Mix until well combined and smooth.
  3. Combine dry ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
  5. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to 1 hour. This will help the cookies maintain their shape while baking.
  6. Prepare for baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Prepare cinnamon sugar: In a small bowl, mix together 1/4 cup of sugar with 1 tablespoon of cinnamon. Set aside.
  8. Form cookies: Once chilled, scoop out about 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture until fully coated.
  9. Bake the cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly puffy.
  10. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
  11. Enjoy: Serve these delightful Brown Butter Pumpkin Snickerdoodles warm, or store them in an airtight container for up to a week.

Notes

  • For optimal flavor development, chilling the dough for up to 24 hours is recommended.
  • Ensure your oven is accurately preheated to 350°F (175°C) for best results.
  • Cookies should have lightly golden edges and slightly underbaked centers when done.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breakage.
  • Store completely cooled cookies in an airtight container with parchment paper between layers for up to a week.
  • For longer storage, freeze cookies in a single layer in a freezer-safe container for up to three months.

Nutrition

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