Pumpkin Snickerdoodles Soft And Chewy With Brown Butter

I love all kinds of pumpkin cookies, but these Pumpkin Snickerdoodle Cookies are at the top of my list. Made with real pumpkin, brown butter, and pumpkin pie spice these cookies are a true tribute to Fall. These cookies are soft, cinnamon-kissed pillows of perfection. Make your kitchen a cozy haven for all things pumpkin spiced this Fall.

Ingredients in Pumpkin Snickerdoodle Cookies

Brown Butter – made by melting and boiling salted butter, brown butter will elevate your cookie game with a rich, nutty flavor Brown Sugar – adds warm caramel notes to these Pumpkin Snickerdoodles White Sugar – adds sweetness and also creates a crispy edge on the cookies Pumpkin Puree – brings the earthy pumpkin flavor to the cookies, as well as velvety texture Large Egg Yolk – adds extra moisture and silkiness Vanilla Extract – creates a depth of flavor with a subtle sweetness All Purpose Flour – the backbone of the cookie dough Pumpkin Pie Spice – a rich blend of cinnamon, nutmeg, cloves, ginger, and allspice also known as pumpkin spice Baking Soda – a leavening agent that creates a fluffy rise Cream of Tartar – a little bit of acidity for a tangy taste and a tender texture Salt – to balance out all the sweetness Cinnamon – you can’t make Snickerdoodles without it!

Making Brown Butter

Brown butter truly takes these Pumpkin Snickerdoodles to the next level. The most important thing to remember when making brown butter is to boil it over medium heat. You don’t want it to burn!! Start with a light colored pan, so you can see the color of the butter easier at the bottom of the pan. Once the butter melts and gets hot, it will start to foam. I like to pick up the pan and whisk it around a little to help me see the color through the foam. Once the butter turns a deep golden brown, and you start to smell a little bit of a nutty smell – it is ready! Transfer it to a heat-safe small bowl to cool.

Origins of Snickerdoodles

Snickerdoodles are believed to have originated in New England, a region known for whimsical cookie names. The actual origin of the name is not known, but it is most likely a portmanteau of two German words meaning “a smothered laugh” and “a simpleton”. There was also a TV show hero called Snickerdoodle which may have served as the inspiration. My husband hates that these soft and chewy cookies are called Pumpkin Snickerdoodles and yet they aren’t made with Snickers candy bars. Snickers candy bar cookies do sound delicious, but that is a recipe for another day. One reader did comment that you could wrap Snickerdoodle dough around a Snickers Bar and bake that! We might have to try that!

Cream of Tartar

After years of putting Cream of Tartar in my meringues and Snickerdoodles, I finally decided to learn what this white powder actually is. I was surprised by what I found! Cream of Tartar is a natural byproduct of fermenting grapes into wine. Its scientific name is tartaric acid, but the commercial name is Cream of Tartar. It acts as a leavening agent, a stiffening agent, and a way to add acidity. You find it in the spice aisle at the grocery store. In Pumpkin Snickerdoodles, it prevents the sugar from crystalizing so the cookie keeps its soft chewy texture. It also adds a yummy tang to balance out the sweetness.

Tips for Baking

Use parchment paper or silicone mats on top of the baking sheets for easy clean up Make a double batch and freeze the extra cookies or cookie dough. Cookies are great in the freezer for up to 6 months. After scooping the first batch of cookie dough balls, keep the remaining dough in the fridge until you scoop the next batch. With other cookies, I will transfer them to a wire rack to cool. However, with this recipe you want the cookies to stay on the pan the whole time they are cooling. This allows the residual heat to finish cooking the cookies without making them crunchy.