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Autumn baking is in full swing this year, and I’m kicking it off with these brown butter pumpkin spice snickerdoodles. Rich and nutty brown butter gives these cookies so much depth and flavor. Sub out the traditional cinnamon for pumpkin spice (cinnamon, nutmeg, ginger, allspice and cloves) and you’ve got soft, chewy, nutty, fall flavored snickerdoodles. They’re so good that you will definitely want to include them in your holiday cookie exchange.
Pumpkin Spice
Instead of the traditional cinnamon, I used my homemade pumpkin spice blend (recipe listed below) to give these cookies some extra fall flavor, the spicy flavors of pumpkin pie. You can certainly use a store bought pumpkin spice blend if you wish. There is pumpkin spice in the cookies and the dough balls are rolled in pumpkin spice and sugar before baking.
Brown Butter
The brown butter will need to be made in advance so that it has time to cool. It’s important to make sure that the brown butter has solidified, but it still needs to be room temperature and scoopable before using. The texture should be like that of regular room temperature butter. It’s best to let it cool at room temperature, but you can also speed it up a bit by popping it in the refrigerator. Just keep an eye on it so that it doesn’t get too solid or cold.
How to make brown butter pumpkin spice snickerdoodles
There’s nothing special in the making of these snickerdoodles. They’re quick to make (once the the butter is browned) and do NOT require refrigeration. I repeat, NO refrigeration. Always a win, right? You can definitely store dough balls in the fridge or freezer if you plan on baking them later. Roll the dough balls in the sugar/spice mix right before baking.
Cream the room temperature butter with the granulated and brown sugars until light and fluffy. Beat in the egg, milk, and vanilla extract. Add the flour/spice mixture to the batter in two parts, and mix just until combined. I like to use an ice cream scoop (2 tablespoon size) to portion out the dough. Make the rolling sugar by mixing together the sugar and the pumpkin spice. Use a small whisk or fork to break up any clumps.
Roll the dough balls in the sugar/pumpkin spice mixture. Gently push down on the dough balls with the bottom of cup to flatten slightly. Bake the cookies until they are just set on top.
If you make these brown butter pumpkin spice snickerdoodles, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
Enjoy!
Ash xx
For more autumn baking recipes, check out these posts:
Mulled Apple Cider Cake Donuts
Brown Butter Maple Pecan Cookies
Sweet Potato Pie with Toasted Marshmallow Meringue
Brown Butter Pumpkin Spice Snickerdoodles
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 ½ cups (180g) all purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (100g) granulated sugar
- 1/3 cup (71g) brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 2 tablespoons milk, room temperature
- 1 ½ teaspoons pumpkin spice, or homemade pumpkin spice (recipe below)
Rolling Sugar
- 3 tablespoons sugar
- 1 ¾ teaspoons pumpkin spice
Pumpkin Spice
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
Instructions
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
- Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
- Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
- Let the butter cool to room temperature. Place the butter in the refrigerator until solid but scoopable.
- Combine the flour, cream of tartar, baking soda and salt in a medium bowl and whisk to combine.
- In the bowl of a stand mixer, combine the brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
- Beat in the egg, milk, and vanilla extract.
- On low speed, add the flour mixture, beating just until incorporated.
- Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet. Use the bottom of a cup or measuring cup to flatten the cookies just a bit.
- Whisk together the granulated sugar and 1 ¾ teaspoon of pumpkin spice.
- Roll each dough ball in the sugar mixture until coated.
- Bake for 10-12 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool.
- Eat warm, or cool and store at room temperature for up to 4 days.
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