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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with warm, nutty flavor. The brown butter adds depth, while pumpkin keeps them moist without overwhelming the taste.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ⅓ cup (80g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • For the cinnamon sugar coating:
  • ¼ cup (50g) granulated sugar
  • 1½ tablespoons ground cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Melt completely, stirring occasionally. After 5-7 minutes, butter will foam and then settle. Tiny brown specks will appear at the bottom. When it turns golden amber and smells nutty, remove from heat immediately. Pour into a heatproof bowl and cool for 10-15 minutes.
  2. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg, and vanilla extract. Whisk vigorously until glossy and smooth, about 30 seconds.
  3. Combine dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice until no clumps remain.
  4. Fold together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Dough will be soft and slightly sticky.
  5. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make cinnamon sugar coating: In a small shallow bowl, mix together granulated sugar, cinnamon, and nutmeg (if using).
  8. Scoop and roll: Using a cookie scoop (about 1.5 tablespoons), portion dough into balls. Roll each ball in cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be set and slightly golden; centers will look soft and puffy.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Brown butter can burn quickly; watch closely. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter sticks.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall baking, cinnamon sugar

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