Why You’ll Love This Recipe

These Brown Butter Pumpkin Snickerdoodle Cookies combine everything you love about fall—pumpkin, cinnamon, and brown butter—into a deliciously soft, chewy cookie. The rich, nutty flavor of brown butter elevates the pumpkin’s natural sweetness, while the cinnamon-sugar coating gives the cookies a sweet, slightly crunchy exterior. They’re perfectly spiced, with just the right balance of pumpkin and warmth. Plus, they’re easy to make, and the delightful aroma of these cookies baking will fill your kitchen with the essence of fall!

Ingredients

For the cookies:

1 cup unsalted butter (for brown butter)
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt

For the cinnamon-sugar coating:

1/4 cup granulated sugar
2 teaspoons ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the butter:

Start by browning the butter. In a medium saucepan, melt the butter over medium heat, stirring constantly. Continue cooking until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). Be careful not to burn it. Once browned, remove from heat and let it cool slightly.

2. Mix the wet ingredients:

In a large mixing bowl, combine the brown butter (make sure it’s slightly cooled but still liquid), granulated sugar, brown sugar, and pumpkin puree. Beat using an electric mixer or a whisk until smooth and fully combined.
Add the egg and vanilla extract, and continue beating until the mixture is light and fluffy.

3. Combine the dry ingredients:

In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.

4. Chill the dough:

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to an hour. Chilling the dough helps the cookies keep their shape while baking.

5. Prepare the cinnamon-sugar coating:

While the dough chills, mix together the granulated sugar and cinnamon in a small bowl. Set aside.

6. Shape and coat the cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once the dough has chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

7. Bake the cookies:

Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. The cookies will continue to firm up as they cool.

8. Cool and serve:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Servings and Timing

Servings: 24 cookies (depending on size)
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Chill Time: 30-60 minutes
Total Time: 1 hour, 30 minutes (including chill time)

Variations

Add Chocolate Chips: For a chocolatey twist, fold in 1/2 cup of mini chocolate chips or white chocolate chips into the cookie dough.
Use Brown Sugar Cinnamon: If you’re looking for an extra burst of flavor, use brown sugar cinnamon as part of the cinnamon-sugar coating instead of just regular granulated sugar.
Pumpkin Spice: Instead of ground cinnamon, nutmeg, and ginger, you can use 2 teaspoons of pre-made pumpkin spice for a more intense pumpkin flavor.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 4-5 days. They’ll stay soft and fresh.
Freezing: To freeze the cookies, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. You can freeze the dough balls before baking as well, and bake from frozen, adding a couple of extra minutes to the bake time.

FAQs

Can I make these cookies without brown butter?

Yes, while brown butter adds a nutty, rich flavor to these cookies, you can use regular softened butter if preferred. The flavor will be slightly different, but they will still be delicious.

Can I skip chilling the dough?

Chilling the dough helps the cookies keep their shape and prevents them from spreading too much during baking. While you can skip this step if you’re in a hurry, the cookies may spread more and not have the same texture.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sugar. Be sure to use plain pumpkin puree for the best results.

How can I make these cookies more chewy?

To make the cookies chewier, you can replace part of the granulated sugar with more brown sugar, as brown sugar has more moisture. You can also slightly under-bake them to keep them soft and chewy.

Conclusion

Brown Butter Pumpkin Snickerdoodle Cookies are the perfect fall treat, combining the flavors of pumpkin and spice with the irresistible richness of brown butter. These cookies are soft, chewy, and bursting with warm flavors, making them perfect for autumn gatherings, holiday celebrations, or any time you want a comforting, flavorful cookie. With their rich flavor and cozy, cinnamon-sugar coating, these cookies are sure to be a new favorite!

Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour, 30 minutes (including chill time)
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Brown Butter Pumpkin Snickerdoodle Cookies are a delightful fall treat, combining the rich flavors of brown butter, pumpkin, and warm spices, with a cinnamon-sugar coating.

Instructions

In a medium saucepan, melt the butter over medium heat, stirring constantly. Continue cooking until it turns golden brown and develops a nutty aroma (about 5-7 minutes). Let it cool slightly.
In a large bowl, combine the brown butter, granulated sugar, brown sugar, and pumpkin puree. Beat until smooth and fully combined. Add the egg and vanilla extract, and continue beating until light and fluffy.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the dough with plastic wrap and refrigerate for 30 minutes to an hour.
Mix the granulated sugar and cinnamon for the coating in a small bowl.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once the dough has chilled, scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and the centers are set but still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For added flavor, fold in chocolate chips, mini chocolate chips, or white chocolate chips into the dough.For a more intense pumpkin flavor, substitute the spices with 2 teaspoons of pumpkin spice.For chewier cookies, replace part of the granulated sugar with more brown sugar.Use brown sugar cinnamon in the cinnamon-sugar coating for an extra burst of flavor.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 15g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Why You’ll Love This Recipe

Ingredients