Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Indulge in the perfect fall treat with this irresistible pumpkin snickerdoodle cookie recipe.

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Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Ingredients and Quantities:

For 1 person:

• 1/2 cup brown butter
• 1/2 cup pumpkin puree
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract

For 3 people:

• 1 1/2 cups brown butter
• 1 1/2 cups pumpkin puree
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 3/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup brown sugar
• 3 teaspoons vanilla extract

Preparation:

Time to Prepare: 30 minutes

Level: Intermediate

Cuisine Type: American

Step by Step to Prepare:

1. Preheat oven to 350°F.
2. Mix brown butter, pumpkin puree, sugars, and vanilla in a bowl.
3. Add flour, baking soda, spices, and salt to the wet ingredients.
4. Form cookie dough balls, roll in cinnamon-sugar mixture, and place on a baking sheet.
5. Bake for 10-12 minutes until edges are golden brown.
6. Enjoy warm or cool on a wire rack.

Nutrition Facts:

Calories per Serving: 150

Carbohydrates: 20g

Protein: 2g

Gluten Content: Contains gluten

Pro Tip: Serve these cookies with a scoop of vanilla ice cream for a delicious dessert!

Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Looking for a delicious fall treat that will have everyone coming back for more? Try this mouthwatering Brown Butter Pumpkin Snickerdoodle Cookies recipe! These cookies are the perfect combination of warm spices, rich brown butter, and creamy pumpkin, making them a must-have for your autumn baking repertoire.

How to Make It More Healthy

To make this recipe a bit healthier, you can use whole wheat flour instead of all-purpose flour, reduce the sugar, and add in some rolled oats or flaxseed for added fiber and nutrients.

Origin of the Recipe

This recipe draws inspiration from traditional snickerdoodle cookies and adds a seasonal twist with the addition of pumpkin puree and warm fall spices.

Best Time to Make It

These Brown Butter Pumpkin Snickerdoodle Cookies are perfect for a cozy breakfast treat, a midday snack, or a sweet dessert after dinner.

The Inspiration Behind the Recipe

The inspiration behind this recipe came from a love of classic snickerdoodle cookies and a desire to create a fall-inspired version that captures the flavors of the season.

Best Way to Store

To keep these cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. You can also freeze the dough or baked cookies for longer storage.

How to Make It Gluten-Free

To make these cookies gluten-free, use a gluten-free flour blend in place of the all-purpose flour and ensure that all other ingredients are certified gluten-free.

How to Make It Dairy-Free

To make these cookies dairy-free, use dairy-free butter or margarine in place of the traditional butter and choose dairy-free chocolate chips or omit them altogether.

5 Things to Avoid While Making the Recipe:

1. Avoid overmixing the dough, as this can lead to tough cookies.
2. Avoid overbaking the cookies, as they can become dry and crumbly.
3. Avoid using expired ingredients, as this can affect the flavor and texture of the cookies.
4. Avoid skipping the chilling step, as it helps the flavors meld and the cookies hold their shape.
5. Avoid overcrowding the baking sheet, as the cookies need room to spread while baking.

With these tips in mind, you’ll be well on your way to creating a batch of irresistible Brown Butter Pumpkin Snickerdoodle Cookies that will delight your taste buds and impress your friends and family!