Eggless Brown Butter Pumpkin Snickerdoodle Cookies

Easy and super delicious, Brown Butter Pumpkin Snickerdoodle Cookies is a perfect fall cookie, which is warm, spicy, and bursting with Pumpkin and Brown Butter flavors.

The cold and cozy Fall weather calls for some warm and aromatic fall cookies. The crisp Autumn weather, the cold breeze, and that perfect aroma of baked cookies at home and a tall glass of milk along with these Pumpkin Snickerdoodles! It's my idea of an ideal Fall evening.

Also, try my

• Vegan Snickerdoodle Balls {Gluten-Free}
• Chili Chocolate Snickerdoodles
• Cranberry Cream Cheese Snickerdoodles

I just love the Fall season. Reminds me how quickly the year went by and how little time I have before it is the holidays. The Fall season is a quick reminder to us that the year is quickly passing by.

The changing weather, the changing winds, and the changing tides is a way of nature to tell us to live the most of this year before it ends.

Baking is my favorite sport and Fall Baking is my forte. Pumpkins, Apples, and Maple are my three favorite ingredients for Fall Baking. It makes everything taste so good. Today I will teach y’all one of my absolute favorite Fall cookies recipes – Eggless Brown Butter Pumpkin Snickerdoodle Cookies.

have you tried my Apple Oatmeal Cookies which are just so tasty and great for Fall evenings...!

This Pumpkin Snickerdoodle cookie is an eggless version. I do not like to use Eggs for baking my cookies. So, as a replacement for Eggs,

I have used Baking Soda, Baking Powder, along with some cider vinegar and some Yogurt. All of this is the perfect replacement for Eggs in cookie dough. This will make your Pumpkin Snickerdoodles, moist and chewy!

I just love Brown Butter Snickerdoodles. This is the reason why I have used Brown Butter for these Pumpkin snickerdoodle cookies as well. Brown Butter gives a nutty taste to these Pumpkin Snickerdoodles making it extra delicious…!

Also, did I mention the Cinnamon Sugar, which I have dusted on top? Guys…this surely is the best part about this recipe. It's so easy and so delicious…

How to make Brown Butter Pumpkin Snickerdoodle Cookies

How to make Brown Butter

So, to bake these cookies, first, we will have to make the Brown Butter. Making Brown Butter is so easy. You just must take a slice of Butter. Place it over a pan and heat it over a low flame.

First, the Butter will melt, and then it will start to bubble. As the Butter melts, we will stir it constantly so that it doesn’t burn out. Soon you will see your Brown Butter will be ready. Remember to cool down your Brown Butter, before you use it.

Next, prepare your dry ingredients. Whisk flour, Baking Soda, Baking Powder, Pumpkin Spice, Lemon Juice, some Salt and Ground Cinnamon in a bowl and keep aside.

I have used Lemon Juice as a replacement for Cream of Tartar. Ideally, these Pumpkin Snickerdoodles calls for Cream of Tartar.

Since I had none at home, I used Lemon juice as a replacement for Cream of Tartar. The quantity for replacement is double the amount of Lemon Juice for the amount of Cream of Tartar, which is required for the recipe.

Trust me, your cookies will be perfectly balanced in flavors with lemon juice.

Also, prepare your wet ingredients. For it, cream the Brown Butter along with some granulated White Sugar and Brown Sugar. Scrape the sides and beat your sugar and butter until your mixer is light and fluffy.

Now, we’ll add the Pumpkin Puree, some Yogurt, Cider Vinegar, a pinch of grated Nutmeg, and of course some more ground cinnamon. Mix everything together.

Now, just combine the wet ingredients with the dry ingredients. Make a thick cookie batter. Cover and refrigerate your cookie dough for 30 minutes. Refrigerating your cookie dough will smoothen your cookie dough and your cookies will be extra moist and chewy!

After your cookie dough has been resting for 30 minutes, scoop out small cookie dough balls and place them in a lined baking tray.

Bake your Brown Butter Pumpkin Snickerdoodle Cookies for 10-12 minutes or until the sides are golden brown.

Dust some Cinnamon sugar on top and serve with some warm milk!!!

So, this is how you make the best Brown Butter Cinnamon Sugar Dusted Pumpkin Snickerdoodle Cookies. Isn’t it so easy and so delicious…!

This is my absolute favorite Pumpkin cookies recipe.

Variations

You can make Gluten-free Pumpkin snickerdoodles by using Gluten-free flour. I like to use Almond Flour for my Pumpkin snickerdoodles when I am baking a gluten-free version. Although, you can use Buckwheat Flour as well.

Do not use Coconut Flour for these Pumpkin Snickerdoodles. Coconut Flour has a different taste which will make a stark difference in the taste of your Pumpkin Snickerdoodle Cookies.

I hope you enjoy making this recipe. If you like this recipe, then please rate this recipe. Also, comment on your opinions or suggestions below. Also, tag me with #recipemagik on Instagram.

OTHER PUMPKIN RECIPES

• Pumpkin Spice Cupcakes with Maple Buttercream Frosting
• Pumpkin Mac & Cheese
• Best Homemade Old-Fashioned Pumpkin Pie
• Easy Pumpkin Bread Pudding with Caramel Sauce & White Chocolate Chips
• Soft Pumpkin Chocolate Chip Cookies
• Cinnamon Streusel Pumpkin Muffins
• Easiest Pumpkin Earthquake Cake