Pumpkin Spice Snickerdoodle Brown Butter Cookies

As the cool breezes and the rustling of leaves signal fall, our home transforms
into a haven of all things pumpkin including our favorite pumpkin recipes.
Embracing the essence of autumn, we invite you to indulge in the cozy flavors of
the season with our Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies.

Servings: 24 cookies

Author:

Prep Time
15 minutes

Cook Time
16 minutes

Total Time
33 minutes

Course:

Dessert

Cuisine:

American

Keywords:

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🧂 Ingredients

1 stick unsalted butter

melted butter
2 eggs room temperature whole eggs

with the egg yolk
1/4 cup measuring cup canned pumpkin puree

not pumpkin pie filling
1/4 cup measyring cup of all-purpose flour
1 tsp. pumpkin pie spice
1 tbsp. vanilla extract

pure vanilla extract
1 package Betty Crocker Snickerdoodle cookie mix
1 box pumpkin spice pudding mix
1 package cinnamon sugar mixture

comes in the cookie mix

Instructions

1
Step 1: Preheat The Oven

If this is your first time making cookies, this recipe is for you, they are hard
to ruin. Preheat the oven to 350 F.
2 Step 2: Transform Butter into Liquid Gold Unleashed: Rich Nutty Flavors in Every
Cookie

Add room-temperature unsalted butter to a small or medium saucepan over medium
heat.

Stir frequently with a rubber silicone spatula or wooden spoon until it's melted
butter.

Once the butter is melted, it will foam.

Keep a very close eye on the butter for a brown color.

The butter will begin to have a nutty brown butter aroma and brown bits on the
bottom of the saucepan.

Remove the saucepan from the heat and it cool.

This will prevent the butter from getting too dark or burnt.

I do this with our browned butter every time for all our cookie recipes and it
has never burned.

Cindy's Baking Tips: Browned butter may take a little bit of extra time. The
results of its flavor will give you great cookies and any dessert the best
flavor, and take them to a new level. Use brown butter immediately or store it
in a tightly sealed container in the refrigerator for up to a week.
3 Step 3: Mix Up Your Dry Ingredients: Mix These Fall Favorites for This Pumpkin
Snickerdoodle Cookies

In a large mixing bowl combine ¼ measuring cup of all purpose flour, the classic
Snickerdoodle cookies mix, pumpkin pie spice, and pumpkin spice pudding mix.

Whisk the dry ingredients for light and chewy cookies. Doing so will give you
airy perfect cookies. Skipping this step may result in flat cookies.
4 Step 4: Fall Spices in Every Bite Irresistible Pumpkin Snickerdoodle Recipe

Add room temperature large whole eggs, canned pumpkin puree (not pumpkin pie
filling), vanilla extract, and slightly cooled brown butter to create a perfect
blend between the wet ingredients and flour mixture. Mix until the pumpkin
snickerdoodles recipe is combined. Don't over-mix.

Remember, to grab the brown bits with a rubber spatula from the bottom of the
pan to add to the brown butter pumpkin snickerdoodles, this is where there is a
ton of nutty flavor that makes these the best pumpkin cookies.

Put the bowl in the refrigerator for some chill time, 10 minutes.

Cindy's Baking Tips: I crack each whole egg in a separate bowl before adding
them to my recipes. This is a good way to know if the egg yolk is bad. Doing
this prevents opening an egg with a bad egg yolk in the middle making
your favorite cookies, desserts, or meals.

Giving the cookie dough chill time before baking is a great way to prevent the
cookies from expanding too much and holding on to their chewy texture. Skipping
this step may result in flat cookies. Instead of brown butter Snickerdoodle
cookies with a soft texture.
5 Step 5: Chewy Cookie Chronicles: Dive Into a Pumpkin Snickerdoodle Recipe

In a separate bowl add the cinnamon sugar and set aside.

Add a sheet of parchment to each baking sheet for the cookie dough balls. The
cookies should be in a single layer and approximately an inch apart.

Using a medium cookie scoop, scoop the brown butter pumpkin
snickerdoodles cookie dough and roll them between your hands into balls.

Next, roll the cookie dough balls in the cinnamon-sugar mixture to coat. This
gives this Snickerdoodle recipe a crunch.

Add the coated cookies to the parchment covered sheet pan, for the baking
success of this pumpkin snickerdoodle recipe. You should be able to achieve
three cookies per row and four rows per sheet pan for this pumpkin
snickerdoodles recipe.
6 Step 6: Watch Cookies Morph Into Brown Butter Snickerdoodle Cookies

Add each parchment paper cookie sheet to the preheated oven. Wait, for the
amazing smell of your brown butter snickerdoodle cookies as they bake for 15
minutes.

Be sure the edges of the cookies are slightly brown on the edges or they may be
too chewy.

When the timer goes off carefully remove them from the oven. Let the cookies sit
on the pan for two minutes. Remove the cookies and let them cool completely on
a wire rack.
7
Step 7: Preserve Perfection: Container, Keep Your Cookie Recipes Fresh

Store these chewy snickerdoodles in a tightly sealed container in the
refrigerator for five days (If they last that long)!

This will help keep your cookies fresh and filled with their warm spices!

These pumpkin snickerdoodle cookies freeze extremely well. Store them in
an airtight container in the freezer for up to 3 months.

Trust me, they won’t last that long! This classic cookie is perfect this time
of year. The spice mixture of cinnamon sugar coating and brown butter takes them
to the next level of yumminess!

Freezing them is a great option if you are not eating them. Trust me,
you won’t regret eating these cookies this way.

Cindy's Baking Tip: Eating these cookies straight from the freezer is delicious.
Add a bit of ice cream and you have perfect pumpkin desserts.