Hello again! So, just after I made all those empty promises of posting regularly in my last post 3 months ago.... (heh heh), my computer went and stopped working.
But, I FINALLY have it fixed and running again. Honestly, as much as I love giving you guys recipes, I was more scared that I had lost all of millions of photos I've taken of my kids.
But don't worry. All my photos are here and accounted for on my new hard drive, so I can sit and show them to you for 5 hours straight if you feel like coming over to my house. I might even feed you pumpkin browned butter snickerdoodles.
You may be shocked that I am giving you a cookie recipe without chocolate. To be honest, I'm kind of shocked myself. But these cookies are EVERYTHING. They are soft and pillowy, but moist with a soft chew and slightly crispy, chewy edges.
I didn't even know I was a snickerdoodle person all these years.
And if anything pumpkin spice isn't already wonderful enough, I went and added browned butter. The perfect nuttiness of the browned butter with the moistness of the pumpkin and the perfectly balanced pumpkin spice is just OUT OF THIS WORLD.
If you're wondering how I managed to make snickerdoodles with pumpkin that are NOT cakey, the answer is simple: I just left out the eggs. Too much moisture is what makes them cakey, so if you replace the eggs with pumpkin, the problem is solved!
So not only are these pumpkin snickerdoodles EGG FREE, but they can also be GLUTEN FREE. In fact, these very cookies I photographed were made with gluten free flour. Of course you can make them with regular flour too and they will probably be even tastier (if that's possible!). In fact, if want to make them really allergy free, you could use coconut oil or dairy free butter instead of the butter, but I would hate for you to miss out on the wonderful, nutty, browned butter flavor, so don't do that unless you have to. Enjoy!
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Note: I used this recipe from Fox and Briar as my base during experimenting, so if you would like an awesome non-pumpkin snickerdoodle, try these!
- Pumpkin Browned Butter Snickerdoodle Cookies
- Makes 3 dozen small cookies
- For the cookies:
- 2 sticks (1 cup) salted butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 2/3 cup pumpkin puree (canned or homemade)
- 1 teaspoons vanilla extract
- 2 cups flour (all-purpose OR all-purpose gluten free mix)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For rolling:
- 6 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Put the butter in a saucepan on the stove over medium heat. Cook, stirring occasionally until the butter melts and then turns a golden brown color. Pour into your mixing bowl (do not use a plastic bowl or it will melt the bowl) and allow to cool to room temp.
- Add the white and brown sugar and mix well with a whisk, hand mixer, or stand mixer. Add the pumpkin and vanilla and mix well.
- Combine the flour, cream of tartar, baking soda and salt (I just mix them lightly with a whisk right on top of the mixed wet ingredients in the bowl) and combine with the wet ingredients until well combined.
- In a small bowl, combine the remaining sugar and spices. Form the dough into balls (I use a cookie scoop like this one). Roll each ball into the sugar spice mixture. Freeze the balls of dough for about 15 minutes while you preheat the oven to 375ºF. I just stick them in the freezer right on the cookie sheet. Alternately, you can put the entire bowl of dough in the fridge for a few hours or overnight before forming them into balls.*
- Bake at 375ºF for about 7 minutes or until they crack slightly on the tops.
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