Brown Butter Pumpkin Snickerdoodles

PumpkinThanksgivingCookiesDessertDesserts
Written By Celiac Sweetie

If you like snickerdoodles, and you like pumpkin… this is for YOU! They are beyond soft and chewy, and the brown butter adds the perfect caramel-y, nutty flavor. This recipe makes about 1 1/2 dozen (18) cookies. Happy pumpkin season, enjoy!

Ingredients

  • 1 2/3 C GF all-purpose flour, here is the one I swear by

  • 2/3 C pumpkin puree

  • 1/2 C sugar

  • 3/4 C coconut sugar

  • 2 egg yolks

  • 1 tsp cream of tartar

  • 1/4 tsp salt

  • 2 tsp vanilla extract

  • 1 1/2 tsp pumpkin pie spice

  • 1 tsp baking soda

  • 1 C salted butter

For rolling

  • 1/3 sugar

  • 1 tsp pumpkin pie spice

Instructions

  1. Brown your butter: in a small pot over medium heat, melt your butter. Once melted, reduce heat to medium low and continue cooking, stirring occasionally. You will hear some crackling/sizzling as well as notice foam on top at the beginning, this is normal! Eventually the butter turns golden with brown bits at the bottom, and gives a nutty smell. This takes around 5 minutes; once you have golden butter with a nutty aroma, remove from heat and transfer to a glass dish or measuring cup and let sit in the fridge to cool to room temp before you use it in your recipe

  2. Drain your pumpkin puree… I know this sounds weird. I tried the recipe without doing this and the batter is too wet without this step. Add your pumpkin to a stack of paper towels to soak up moisture and “ring” it out. Excess liquid will drain from the pumpkin puree, repeat until you have an almost play dough consistency. This does decrease the volume that you started with, that is okay and factored into the measurements already

  3. Once butter has cooled, whisk in both sugars

  4. Beat in egg yolks, vanilla, and pumpkin

  5. Add your dry ingredients until a well combined dough, chill in the fridge for about 15 minutes

  6. While your dough is chilling, preheat your oven to 350 F and make your pumpkin spice sugar

  7. Simply combine the pumpkin spice and sugar until you have a light brown sugar in a shallow bowl or ribbed plate

  8. Scoop 2 T of dough, roll into balls, and roll in pumpkin spice sugar

  9. Set each ball of rolled dough onto a parchment lined baking sheet and bake for 10 min

  10. Sprinkle with additional pumpkin spice sugar immediately upon taking out from the oven

  11. Let cool completely before removing from the pan, they are so soft that if you try to transfer them they may fall apart before they are cooled

Brown Butter Pumpkin Snickerdoodles

Brown Butter Pumpkin Snickerdoodles

Yield: 18
Author:
Prep time: 10 MinCook time: 15 MinInactive time: 60 MinTotal time: 1 H & 25 M
This recipe is a collision of the classic snickerdoodle and pumpkin... made even more decadent with the brown butter. They are GLUTEN FREE, pillowy soft, and you can actually taste the pumpkin!

Ingredients

  • 1 2/3 C GF all-purpose flour, here is the one I swear by
  • 2/3 C pumpkin puree
  • 1/2 C sugar
  • 3/4 C coconut sugar
  • 2 egg yolks
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 C salted butter
Pumpkin Spice Rolling Sugar
  • 1/3 C sugar
  • 1 tsp pumpkin pie spice

Instructions

  1. Brown your butter: in a small pot over medium heat, melt your butter. Once melted, reduce heat to medium low and continue cooking, stirring occasionally. You will hear some crackling/sizzling as well as notice foam on top at the beginning, this is normal! Eventually the butter turns golden with brown bits at the bottom, and gives a nutty smell. This takes around 5 minutes; once you have golden butter with a nutty aroma, remove from heat and transfer to a glass dish or measuring cup and let sit in the fridge to cool to room temp before you use it in your recipe
  2. Drain your pumpkin puree… I know this sounds weird. I tried the recipe without doing this and the batter is too wet without this step. Add your pumpkin to a stack of paper towels to soak up moisture and “ring” it out. Excess liquid will drain from the pumpkin puree, repeat until you have an almost play dough consistency. This does decrease the volume that you started with, that is okay and factored into the measurements already
  3. Once butter has cooled, whisk in both sugars
  4. Beat in egg yolks, vanilla, and pumpkin
  5. Add your dry ingredients until a well combined dough, chill in the fridge for about 15 minutes
  6. While your dough is chilling, preheat your oven to 350 F and make your pumpkin spice sugar
  7. Simply combine the pumpkin spice and sugar until you have a light brown sugar in a shallow bowl or ribbed plate
  8. Scoop 2 T of dough, roll into balls, and roll in pumpkin spice sugar
  9. Set each ball of rolled dough onto a parchment lined baking sheet and bake for 10 min
  10. Sprinkle immediately out of the oven with additional pumpkin spice sugar
  11. Let cool completely before removing from the pan, they are so soft that if you try to transfer them they may fall apart before they are cooled
Celiac Sweetie
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