Brown Butter Pumpkin Snickerdoodles with an optional mascarpone cream on top. This recipe is hands down one of my favorite little treats. The flavors come together so well, especially with the slight dusting of pumpkin spice on top. The perfect way to celebrate fall flavors ᝰ.ᐟ

Today we’re making Brown Butter Pumpkin Snickerdoodles!! Snickerdoodles have always been one of my favorite cookies. They’ve got the perfect chewy and soft inside with the crunchy sugar coating on the outside, and I’m obsessed with that texture in a cookie. But this pumpkin brown butter version is the perfect change for the fall time. The flavors are so warm and cozy, and the pumpkin gives the cookies just the right amount of moisture to make them extra soft

Few tips ᝰ.ᐟ

• Cream of tartar is not an ingredient that can be substituted out, it is what aids in the snickerdoodles tangy flavors, overall texture, and structure of the cookie!
• For the brown butter; melt the butter in a light-colored saucepan so you can see the color change as it browns.
• Since you’re most likely cutting the butter straight from the fridge, cut it into evenly sized pieces to promote even browning.
• Melt the butter over low to medium-low heat to avoid burning it.
  As the butter melts, stir it constantly to help it cook evenly and prevent sticking and burning especially once it begins to foam
• when the butter begins to foam, and you’ll notice a change in color from yellow to golden and then to a light brown. Keep an eye on it, the color changes pretty quickly.
• Once the butter develops brown specks at the bottom of the pan and you begin to smell a nutty aroma, it’s done
• Allow you brown butter to cool for 10 minutes for adding it into your batter. we don’t want to add hot brown butter to the dough, or it will most likely melt our sugar – and change the texture of our cookies
• Take them out of the oven as soon as the 12 minutes are up. Even if they seem under-baked, that’s exactly what we want! As they cool, the exterior of the cookies will firm up from the residual heat of the pan, while the interior stays soft and chewy just the way we want
• We’re adding in our flour slowly to prevent overworking. Overworking causes gluten development, which can lead to tough cookies

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Brown Butter Pumpkin Snicker-doodles

Brown Butter Pumpkin Snickerdoodles with an optional mascarpone cream on top. This recipe is hands down one of my favorite little treats. The flavors come together so well, especially with the slight dusting of pumpkin spice on top. The perfect way to celebrate fall flavors

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

cool time 10 minutes mins

Total Time 52 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

Dry ingredients

• 190 grams All- purpose flour 1 1/2 cups
• 1/2 tsp Baking soda
• 1 1/2 tsp Pumpkin pie spice
• 3/4 tsp Cinnamon
• 1 tsp Cream of tartar
• 3/4 tsp Salt

Wet Ingredients

• 115 grams Cold unsalted butter, chopped 8 tbsp
• 100 grams Granulated sugar 1/2 cup
• 55 grams Brown sugar 1/4 cup
• 1 egg yolk
• 60 grams Pumpkin puree 1/4 cup
• 1 1/2 tsp Vanilla extract

Sugar Coating

• 65 grams Granulated sugar 1/3 cup
• 1/2 tbsp Cinnamon
• 1/4 tsp Pumpkin Pie spice

Optional: mascarpone cream topping

• 225 grams Mascarpone
• 120 ml Heavy cream
• 60 grams Powdered sugar
• 1 tsp Vanila extract
• 1/8 tsp Fine sea salt

Instructions

 

• Preheat your oven to 350°F (175°C)

Brown your butter:

• Add the chopped butter to a medium saucepan (preferably with a light bottom so you can track the color). Melt over medium heat, swirling occasionally, until the butter starts to foam. Once your butter starts to foam, stir continuously until it turns golden brown with dark specks at the bottom and smells deeply nutty, about 5 to 7 minutes.
• Immediately take the pan off the heat, and transfer to a heat proof bowl or measuring cup. Let sit for 10 minutes to cool

Sugar coating

• Combine the sugar, cinnamon, and pumpkin pie spice together in a small bowl. Set to the side

Cookie dough

• Mix together dry ingredients in a bowl. AP flour, pumpkin pie spice, cinnamon, baking soda, 1 tsp cream of tartar, and the salt. Set to the side.
• In a separate bowl, using whisk, mix together your cooled browned butter, granulated sugar, and brown sugar. Add the egg yolk, pumpkin puree, and vanilla extract. Mix just until combined
• Add the dry ingredients to the wet ingredients in three parts. Fold together gently.
• Roll cookie dough into 8 balls. Each weighing 65 grams. Roll each cookie dough ball in cinnamon-sugar coating.
• Place a few inches apart on your baking sheet. 
• Bake cookies for 12 minutes. The cookies will be very soft and tender fresh out of the oven. Allow to cool for 10 minutes on the baking sheet before transferring them to a wired rack.

Optional: mascarpone topping

• In a mixing bowl, whisk the mascarpone with the powdered sugar and vanilla just until combined and creamy (don’t over-beat or it can loosen).
• In a separate bowl, whip the heavy cream until it just holds soft peaks. You can use a stand mixer for this, but watch it closely; heavy cream can go from perfectly whipped to grainy very quickly.
• Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.
• Chill for 15–20 minutes before spreading or piping onto your cookies if necessary

Lastly

• If you choose to add the topping, pipe the mascarpone cream on to your cooled cookies, add a dusting of pumpkin pie spice on top and you're done!

How to store them

• Store the cookies in an airtight container. At room temperature, they should stay fresh for about a week. (without mascarpone topping)

Keyword bake with me, brown butter, cookie recipe, dessert recipe, fall dessert, pumpkin, snickerdoodle