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Best Brown Butter Pumpkin Snickerdoodles Recipe

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These Brown Butter Pumpkin Snickerdoodles are soft, chewy cookies with a nutty brown butter flavor, warm pumpkin, and a crackly cinnamon-sugar coating. Perfect for fall gatherings, they’re quick to make with simple ingredients and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Stir occasionally until melted, foamy, and golden-brown specks form (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix wet ingredients: In a large mixing bowl, combine cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar. Beat with an electric mixer on medium speed for 2 minutes until light and fluffy. Add 1/2 cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract. Mix on low until combined. Scrape down sides of bowl.
  3. Combine dry ingredients: In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1 teaspoon pumpkin pie spice until no lumps remain.
  4. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed. Add about one-third at a time, mixing just until combined after each addition. Stop when no streaks of flour remain. Fold in last bit by hand if needed.
  5. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (or freeze for 15 minutes if in a hurry).
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a small bowl, mix 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
  7. Shape and coat: Using a cookie scoop or two spoons, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll into balls between palms. Drop each ball into cinnamon-sugar mixture and roll to coat thoroughly. Place on prepared baking sheets about 2 inches apart. Makes about 24-26 cookies.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffy and slightly cracked on top, with edges set but centers still soft. Do not overbake.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture and prevent soggy cookies. Watch butter closely when browning to avoid burning. Chilling dough is essential to prevent flat cookies. For best results, bake one sheet at a time. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodles, fall cookies, pumpkin cookies, cinnamon sugar, easy cookie recipe

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