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Brown Butter Pumpkin Snickerdoodle Cookies: Best Fall Recipe

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These brown butter pumpkin snickerdoodle cookies are soft, spiced just right, and carry that unmistakable warmth that only brown butter can bring. They are the perfect fall treat with crackly cinnamon-sugar tops and tender centers.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Let it melt completely, then stir occasionally. It will foam up, then start to crackle and pop. After about 5-7 minutes, you will see golden brown specks forming at the bottom and the butter will smell nutty. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. Combine the wet ingredients: In a medium bowl, whisk the cooled brown butter with the granulated sugar and brown sugar until smooth. Add the pumpkin puree, egg yolk, and vanilla extract. Whisk until fully combined and glossy.
  4. Bring it together: Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the coating: In a small bowl, mix the 1/4 cup sugar, 1 1/2 teaspoons cinnamon, and pinch of nutmeg.
  8. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball, then roll it in the cinnamon-sugar mixture until fully coated. Place them 2 inches apart on the prepared baking sheets.
  9. Bake: Bake for 10-12 minutes. The edges should look set and lightly golden, but the centers will still look slightly soft and puffy.
  10. Cool properly: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Do not skip the chilling step; it prevents spreading and deepens flavor. Watch the butter carefully when browning to avoid burning. For thinner cookies, flatten dough balls slightly before baking. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

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

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