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To make these warm treats, gather these simple ingredients: - 1 cup unsalted butter (for browning) - 1 cup pumpkin puree (canned or fresh) - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 3 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ½ cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) If you run out of something, here are swaps you can use: - Instead of unsalted butter, use salted butter. Just skip the extra salt. - For eggs, try 1/4 cup unsweetened applesauce per egg. - You can swap granulated sugar for coconut sugar for a deeper flavor. - Use whole wheat flour in place of all-purpose flour if you want a nuttier taste. When picking pumpkin puree, choose wisely. Look for: - Canned options with no added sugar or spices. - Pure pumpkin with a rich, vibrant color. - Fresh pumpkins if you want to make your own puree. Just roast them, scoop out the insides, and blend until smooth. Using quality pumpkin puree makes a big difference in flavor. 1. Brown the Butter: Start by melting 1 cup of unsalted butter in a skillet over medium heat. Stir it often until it starts to foam. Keep stirring until it becomes a deep golden brown and smells nutty. This should take about 5-7 minutes. Remove it from heat and let it cool slightly. 2. Mix Wet Ingredients: In a large bowl, combine the browned butter with 1 cup of pumpkin puree, 1 cup of granulated sugar, 1 cup of packed brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk everything until it is smooth and mixed well. 3. Combine Dry Ingredients: In another bowl, mix together 3 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. This mixture gives the cookies their structure. 4. Combine Mixtures: Slowly add the dry ingredients to the wet mixture. Stir until just combined, but avoid overmixing. A few lumps are okay; they will bake out. 5. Chill the Dough: Cover the dough with plastic wrap. Place it in the fridge for at least 1 hour, or overnight if you want the best flavor. Chilling helps the cookies stay thick and chewy. 6. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Also, line a baking sheet with parchment paper to prevent sticking. 7. Prepare Rolling Mixture: In a small bowl, mix together ½ cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be used to coat the cookie balls. 8. Shape the Cookies: Scoop tablespoon-sized pieces of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until they are well coated. 9. Bake: Place the rolled cookie balls on the prepared baking sheet, leaving about 2 inches between them. Bake for 10-12 minutes. The edges should set, and the tops will look slightly crackled. 10. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. - Use a light-colored skillet. This helps you see the butter's color change. - Stir often and keep an eye on it. Butter can go from brown to burnt quickly. - Once you smell a nutty aroma, lower the heat. This is a good sign you’re close! Chilling the dough is key. It helps the cookies hold their shape while baking. If you skip this step, your cookies might spread too much. A cold dough also enhances the flavors, making each bite even better. To get the right cookie texture, focus on these steps: - Use browned butter. It adds a nutty flavor and richness. - Chill the dough. This helps the cookies hold their shape when baking. - Don’t overmix. Mix until just combined to keep them soft. These tips create a chewy center with a slightly crisp edge. To store your cookies, keep them in an airtight container. This keeps them fresh and soft. - For short-term storage, they last about a week at room temperature. - For longer storage, freeze them for up to three months. To reheat, place cookies in the microwave for about 10 seconds. This will warm them up without drying them out. Here are some common mistakes to watch out for: - Skipping the chilling step. This can lead to flat cookies. - Using cold butter. Always brown it first for the best flavor. - Overbaking. Pull them out when the edges look set, but the center should still be soft. By avoiding these mistakes, your cookies will turn out perfect every time! {{image_2}} You can make gluten-free snickerdoodles easily. Just swap the all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum. This helps mimic the texture of regular flour. Follow the same steps in the recipe. You will still enjoy that rich brown butter and pumpkin flavor. If you want a vegan version, replace the eggs. Use 1/4 cup of unsweetened applesauce for each egg. For the butter, try using coconut oil or a vegan butter. Check the labels to ensure they are dairy-free. This way, you can keep the warm, cozy taste without any animal products. Adding extra flavors can make these cookies even better. You can fold in chocolate chips or chopped nuts like pecans or walnuts. Each bite will have a sweet surprise. You can also mix in a dash of ginger for a little heat or some dried cranberries for tartness. Experimenting with flavors will let you create your own unique twist! To keep your Brown Butter Pumpkin Snickerdoodles fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. This method helps hold their soft texture and warm flavors. If you want to keep them for a longer time, store them away from heat and light. A cool cupboard or pantry works well. These cookies stay fresh for about 5 to 7 days at room temperature. If you want to enjoy them longer, consider freezing. This way, you can enjoy the cozy flavors of fall any time of year. Just remember, the longer they sit, the less soft they might become. To freeze your cookies, let them cool completely first. Then, place them in a single layer on a baking sheet and freeze for 1 to 2 hours. Once firm, transfer them to a freezer-safe bag or container. You can freeze them for up to 3 months. When you're ready to enjoy, thaw them at room temperature or warm them in the oven for a few minutes. This brings back their soft, cozy charm. Yes, you can make these cookies ahead of time. I recommend chilling the dough first. After chilling, you can scoop and roll the cookies into balls. Place them on a baking sheet and freeze them. Once frozen, transfer the cookie balls to a zip-top bag. When you're ready to bake, you can bake them straight from the freezer. Just add a minute or two to the baking time. To know when the cookies are done, look for the edges. They should be set and slightly firm. The tops can have small cracks, which is a good sign. If you touch the middle, it may feel soft, but it will firm up as they cool. Bake them for 10-12 minutes for the best results. These cookies pair well with warm drinks. I love serving them with hot apple cider or a nice cup of tea. You can also enjoy them with a scoop of vanilla ice cream for dessert. The warm pumpkin taste goes great with creamy flavors. Brown Butter Pumpkin Snickerdoodles blend rich flavors and cozy warmth. We covered all ingredients, including swaps and how to choose pumpkin puree. Step-by-step instructions guide you through browning butter and chilling dough. I shared tricks for perfect texture, storage tips, and common pitfalls to avoid. You can also enjoy gluten-free and vegan versions. Storing cookies properly keeps them fresh longer. Whether for a gathering or a treat at home, these snickerdoodles are sure to impress. Enjoy baking and sharing your delicious creations!

Brown Butter Pumpkin Snickerdoodles

Experience the ultimate fall treat with these Brown Butter Pumpkin Snickerdoodles! Soft, chewy, and infused with warm spices, they are perfect for any autumn gathering. With easy-to-follow steps, you can create a delightful batch that packs a nutty flavor thanks to browned butter.
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Ingredients
  

1 cup unsalted butter (for browning)

1 cup pumpkin puree (canned or fresh)

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Brown the Butter: In a skillet over medium heat, add the unsalted butter. Stir frequently until melted and begins to foam. Continue stirring until the butter turns a deep golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.

    Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.

        Combine Mixtures: Gradually add the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.

          Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor.

            Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

              Prepare Rolling Mixture: In a small bowl, combine ½ cup of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.

                Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture until well coated.

                  Bake: Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set and the tops are slightly crackled. The cookies will continue to firm up as they cool.

                    Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: About 24 cookies

                        - Presentation Tips: Arrange the cookies on a festive platter, sprinkle a little more cinnamon sugar on top for visual appeal, and serve with a side of hot apple cider for a cozy autumn treat.