Brown Butter Pumpkin Snickerdoodles

Wonderful pumpkin snickerdoodles with hints of brown butter and pumpkin pie spice in every bite. These easy pumpkin snickerdoodles are crispy on the outside, soft on the inside and have pumpkin puree baked right inside. An incredible fall take on traditional snickerdoodles!

Prep Time 1 hour 30 minutes

Cook Time 12 minutes

Total Time 1 hour 42 minutes

Servings 14 cookies

Author Monique Volz of AmbitiousKitchen.com

Ingredients

• 1/2 cup salted butter
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1 egg white (NOT THE FULL EGG)
• 1/4 cup pumpkin puree
• 1 1/2 cup all purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• For rolling:
• 1/4 cup sugar
• 2 teaspoons ground cinnamon

Instructions

1. Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to crackle and foam, and then brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.

2. Immediately transfer the butter to a bowl to prevent burning (make sure you scrape all of it out of the pan - every last drop!). Set aside to cool for 10 minutes. It is important that your butter cools off.

3. With an electric mixer (or you can mix by hand), mix the cooled brown butter, brown sugar and regular sugar until well combined and creamy. Beat in the egg white, vanilla and pumpkin puree until well combined.

4. In a separate medium bowl whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt. With an electric mixer on low speed, slowly add in the dry ingredients and mix until just combined.

5. Place plastic wrap over the bowl and refrigerate the dough for 1-2 hours so that the flavors meld together and the butter has a chance to solidify a bit. This is extremely important. You want the dough to be fairly cold so that it's easier to work with and so the cookies bake up properly.

6. When you are ready to bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

7. Once dough is chilled, make your dough balls: measure about 1 ½-2 tablespoons of dough and roll into a ball. If dough is too hard to roll into a ball, you may need to let it sit out at room temperature for 10-20 minutes while your oven preheats.

8. Meanwhile, mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll dough balls in cinnamon-sugar mixture, then place on the cookie sheet, 2 inches apart. Bake for 11-14 minutes or until cookies are just slightly golden brown around the edges. Cool cookies on baking sheet for 5-10 minutes then remove and transfer to a wire rack. Makes about 14 cookies.

Recipe Notes

If you don’t have pumpkin pie spice, you can make your own by using the following spices in the dough: 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves or allspice.

Amazing Chocolate Chip Cookies

1 cup Cold butter, cut into small cubes

1 cup brown sugar

1/2 cup sugar

2 eggs

3 cups bread flour

1 tsp cornstarch

3/4 tsp baking soda

3/4 tsp salt

2 cups chocolate chips- I prefer semi-sweet

1/2 cup chopped pecans- optional

1/2 coconut- optional

Preheat oven to 410 degrees.

Cream together cold cubed butter, brown sugar and sugar for 4 minutes or until creamy.

Add eggs, one at a time , mixing well after each one.

Stir in flour, cornstarch, baking soda and salt.  Mix until just combined- do not over mix.  Stir in chocolate chips and pecans and coconut if desired.  

Separated dough into large balls- golf ball sized.  Fit 6 -8 per cookie sheet.  Bake for 9-12 minutes until golden brown on top.  Let them rest for at least 10 minutes to set. 

Deep Dish Cookies

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 cups all purpose flour
• 1 1/2 cups semi sweet chocolate chips-we used the mini choco chips to spread the Love!

1. Preheat oven to 350
2. Spray your muffin top pan generously with cooking spray. Set aside.
3. In your stand mixer, cream together butter and both sugars until light and fluffy.
4. Add in your eggs, one at a time and vanilla. Mix on medium until combined.
5. Turn mixer to low and add baking soda, salt and flour.
6. Stir until just combined.
7. Stir in your chocolate chips and mix until incorporated.
8. Press 1/4 cup dough into each cavity in the pan.
   Bake approx 12 minutes until edges are golden.
9. Let cool in pan 11-13 minutes.
10. Gently loosen sides with knife and twist out, or flip pan over onto cooling rack to remove cookies.
11. Repeat with remaining dough.

Makes 9-10 deep dish cookies. Serve warm. Top with ice cream. To reheat cookies, place on a microwave safe plate for 15 seconds.

If you don’t have a muffin top pan, you can still make these cookies.  Bake on a parchment lined baking sheet for 8-9 minutes.

You can add a Dove chocolate to the center to give it a kind of molten lava effect!

These were Heavenly!

Kneaders White Chocolatae Chip and Cranberry Cookies

Kneaders White Chocolate Chip and Cranberry Cookies
INGREDIENTS
1 cup butter, softened to room temperature
1 cup packed brown sugar
1 cup white sugar
2 egg
1 Tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 ½ cup white chocolate chips
1 ½ cup dried cranberries
1 cup macadamia nuts chopped.
Preparation: Preheat oven to 375 degrees. Spray a cookie sheet with pan release. In a large bowl, cream together the butter, brown sugar, white sugar until fluffy. Beat in the egg and the vanilla. Combine the flour and baking soda and stir into the sugar mixture. Do not over beat as this will cause the cookies to be tough. Fold in white chocolate chips, cranberries and nuts. Drop by heaping spoonfuls onto the cookie sheets. Bake for 10 – 12 minutes until slightly brown on the edges. Allow cookies to cool for 5 minutes on the cookie sheets before placing them on a cooling rack.
Makes about 36 1.5oz cookies or Kneaders size 18 cookies

Jenny’s Real Cool Cookies
1/2 cup canned milk
1 cube margarine
1 1/2 cups sugar
3 cups quick oats
1 teaspoon vanilla
1 cup coconut
2 tablespoons cocoa
In a saucepan mix canned milk, margarine, and sugar. Bring to a boil and let boil for 3 minutes. In large bowl mix oats, vanilla, coconut, and cocoa. Pour cooked sugar mixture over oatmeal and mix well until all oatmeal is well covered. Drop by teaspoons onto waxed paper and let cool.