Brown Butter Pumpkin Chai Bourbon Snickerdoodles Recipe (Egg Free)


A photograph of cookies with cracked and textured surfaces on a silver, wire baking rack. They are accompanied by chai spices (cinnamon sticks, whole allspice, star anise, green cardamom pods, and whole cloves
Egg-Free Pumpkin Chai Bourbon Snickerdoodles

Extraordinary brown butter, pumpkin spice snickerdoodles with a caramel like flavor. These cookies are rolled in cinnamon sugar for a crunchy exterior with a chewy middle. A dash of bourbon gives them an extra kick. Made entirely without eggs, these incredible cookies will be your new go-to snickerdoodle recipe!


Course: Dessert

Type: Cookies

Prep Time: 2 hours 20 mins

Cook Time: 15 minutes

Total Time: 2 hours 35 minutes

Servings: 24(ish) cookies


INGREDIENTS

  • 1 cup unsalted butter (2 sticks)

  • 2 1/2 cups all purpose flour

  • 1 tsp baking soda

  • 2 tsp cream of tartar

  • 1/2 teaspoon salt

  • 1 Tbsp chai spice baking blend

  • 1 1/4 cup packed dark brown sugar

  • 1/2 cup granulated sugar

  • 1/4 c + 1 Tbsp mashed pumpkin

  • 1 Tbsp full-fat plain greek yogurt (can substitute sour cream)

  • 1 tsp vanilla extract

  • 1 tsp bourbon optional

  • 1/2 cup cinnamon chips (like Cinnamon Sweet Bits) (optional)

  • Flaked sea salt (like Maldon's) for finishing (optional)

Rolling Mixture

  • 1/4 cup sugar

  • 2 teaspoons cinnamon

DIRECTIONS

  1. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to 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. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch. Place the browned butter in the refrigerator to firm.

  2. Whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ground ginger, all-spice, cardamom, and ground cloves in a bowl and set aside.

  3. With a stand mixer, whisk the brown butter and sugars until well combined, about 1 minute. Beat in the pumpkin, vanilla, bourbon, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.

  4. Chill your dough for 2-3 hours in the refrigerator, or up to 24 hours.

  5. Once dough is chilled, preheat the oven to 350 degrees F. You might need to take out the dough and thaw it out a bit before measuring the dough if it is super hard. Once ready to bake, measure 2 heaping tablespoons of the dough or use a medium cookie scoop. Place dough balls on cookie sheet, 2 inches apart.

  6. Bake the cookies 13-17 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven! Cool the cookies on the sheets for 5 minutes to allow them to set up, then sprinkle each cookie with flaked sea salt. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely.

ABOUT THE RECIPE

I came across this recipe via Everyday Annie's recipe for brown butter chocolate chip cookies. (My adaptation of that recipe is my Egg-Free Brown Butter Chocolate Chip Cookies.) Annie's recipe was based on Monique's at Ambitious Kitchen, who also had a Brown Butter Snickerdoodle recipe. Monique's snickerdoodle recipe became my go-to after that, though I often substituted applesauce for the egg since I have friends who are terribly allergic to eggs. When I came across Tieghan's Pumpkin Chai Snickerdoodles at Half Baked Harvest, I knew I could make a similar substitution with pumpkin mash. Instead of using the chai spice as the rolling mixture, I bake those spices right into the cookies themselves. I initially tried rolling the cookies in the chai spice mixture, but I didn't end up liking the texture of the finished cookies quite as much that way. My wife requests these cookies year-round, though I prefer them as an autumn treat.




TIPS & TRICKS

  • I recommend making this recipe in phases. I start by making the brown butter; covering it and leaving it on the counter overnight so that it can come up to room temp. This creates a better texture for creaming it together with the sugars.

  • After adding the dry ingredients, I leave the dough in the fridge overnight to rest. If you're in a hurry, you can do it for 1-2 hours, but I do think they turn out better when left overnight.

  • If you want to bake these ahead and freeze for later, I recommend scooping the dough into balls after the dough has chilled, and then freezing them. I roll them in sugar only after the balls have come back up to room temp.

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