Brown Butter Pumpkin Snickerdoodles
Soft and chewy combine the delicious flavors of pumpkin, snickerdoodle and brown butter in one addictive cookie that you will not be able to get enough of!
It feels like forever since I last posted a cookie recipe! I mean, over a month is forever in cookie world, right? Okay, at least in my cookie world it is. Especially because I have cookie dough for four different types of cookies in my fridge right now. Depending on your mood, you want a different cookie, or at least that is how I attempt to justify having so much cookie dough. That is the good/bad thing about freezers- you can make stuff ahead of time so that whenever a cookie craving hits, you are all set. Until you end up making cookies almost every day because hey, cookies.
Anyways, let me get back on topic. Or at least more on topic than my ramble about freezer cookies. So, these Brown Butter Pumpkin Snickerdoodles. Uhm whaaaat? Yupp, I did that. Brown butter is used in the dough to help create soft and chewy cookies that are then enhanced by the pumpkin and snickerdoodle flavors.
When you bite into one of these deliciously addictive circles of joy, you first get the snickerdoodle with the cinnamon-sugar coating. Then the pumpkin flavor comes in as you realize how soft and chewy these cookies are and you go for the second bite. The brown butter subtly ties everything together, creating a flavor profile in the background that helps each bite be delicious.
If you chose to add in the white chocolate chips (completely recommend doing so!) then you also get the decadence of white chocolate in your cookies. And who ever turned down making a cookie even yummier than it already was? Not me, or any of my roommates. One of my roomies said that this cookie tied for first place with the Pumpkin Chocolate Chip Cookies for her favorite, because while she loves pumpkin and chocolate, snickerdoodles were her previous absolute favorite cookie. Naturally I had to combine them to make one super amazing cookie, because that is what roomies are for :)
Pumpkin is one of those flavors that is especially appreciated right now while everyone is still head over heels for it. Before people move on to other flavors, like gingerbread and peppermint, you really need to make these. Or make them whenever you want, like I plan to. Do not let your taste buds miss out on these beauties!
Side note, I love how when they first come out of the oven they have risen and are poofy, and then as they cool they sink back down! Cookie science at work is a great thing to see.
After you make these, let me know what you think of them!
Question: What types of cookie would you combine to create an enhanced cookie? Talk about it below!
Brown Butter Pumpkin Snickerdoodles
Ingredients:
1 1/2 sticks butter (12 tablespoons, 3/4 cup) unsalted butter
1/2 cup white sugar
1 cup light brown sugar, packed
1/2 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cream of tartar*
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2-3/4 cup white chocolate chips (optional)
Cinnamon-sugar coating:
1/2 cup white sugar
1 1/2 teaspoon ground cinnamon
Posted on 11/19/14 by Kiley
Try some of our other yummy treats!
Directions:
In a small or medium pan, melt the butter over medium heat until it has just browned and has a nutty aroma. Once it has browned, immediately remove it from the heat and pour it into a large bowl.
While the butter cools a bit, in a medium bowl whisk together the flour, salt, baking powder, cream of tartar, pumpkin pie spice and ground cinnamon.
To the browned butter, add the white sugar, brown sugar, pumpkin puree and the egg. Combine all of these things until they are evenly mixed and there are no large lumps of anything remaining.
Add the dry ingredients into the wet ingredients in three additions, mixing with a spatula in between. Mix everything together until no flour streaks remain. If you are using the white chocolate chips, add them in now.
Let the dough chill in the fridge for at least 1 hour; this will help the dough stay together when rolling it in the cinnamon sugar.
Once the dough has properly chilled, preheat the oven to 350 degrees F and line baking sheets with parchment paper.
In a small bowl, combine the white sugar and ground cinnamon for the cinnamon-sugar coating; set aside.
Take the dough from the fridge and roll it into small balls about 2 tablespoons each. Roll each ball into the cinnamon-sugar to evenly coat it, then place on the baking sheet.
Bake each batch of cookies for 9 minutes, until the cookies appear golden brown and have risen up from the baking sheet.
Let the cookies cool on the baking sheet for 4-5 minutes and then move to a wire rack to finish cooling.
*If you do not have cream of tartar, you can instead use 1 1/2 teaspoons baking powder and 1 teaspoon baking soda as a replacement.
*This recipe is a Rooks to Cooks original. The photographs are copyright Rooks to Cooks and may not be used without permission.