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Best Brown Butter Pumpkin Snickerdoodles Recipe

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These brown butter pumpkin snickerdoodles are soft, chewy, and coated in cinnamon sugar. The nutty depth of brown butter combined with warm pumpkin spice creates a cookie that tastes like a hug you didn’t know you needed.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Sugar Coating:
  • ¼ cup granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • Pinch of pumpkin pie spice (optional)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir constantly. After 5-7 minutes, the butter will turn golden-amber with brown specks and smell nutty. Immediately remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: In a large bowl, combine cooled brown butter, granulated sugar, and brown sugar. Whisk until combined. Add pumpkin puree, egg, and vanilla extract. Whisk until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Combine wet and dry: Add dry ingredients to wet mixture. Fold gently with a rubber spatula or wooden spoon until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Make cinnamon sugar coating: In a small bowl, stir together ¼ cup sugar, 1 ½ tablespoons cinnamon, and a pinch of pumpkin pie spice (if using).
  7. Scoop and roll: Using a cookie scoop or tablespoon, scoop about 1.5 tablespoons of dough. Roll into a ball, then coat completely in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart. You should get about 24 cookies.
  8. Bake for 10-12 minutes. Cookies will look puffy and slightly underdone in the center. Edges should be set and just starting to turn golden. Do not overbake.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip browning the butter—it’s the key flavor. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Underbake slightly for soft, chewy cookies. If dough is too sticky, chill for 15 minutes.

Nutrition

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

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