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Best Brown Butter Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

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These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with warm fall flavors. The brown butter adds a nutty richness, while the pumpkin keeps them tender, all coated in a cloud of cinnamon sugar.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar (for dough)
  • 1/3 cup (65g) granulated sugar (for rolling)
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons (270g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (fine sea salt)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (for dough)
  • 2 teaspoons cinnamon (for coating)
  • 1/4 teaspoon nutmeg (freshly grated if possible)

Instructions

  1. Brown the butter: Place 1 cup (2 sticks) unsalted butter in a light-colored skillet over medium heat. Stir constantly for 5-7 minutes until the butter foams, turns golden, and smells nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix wet ingredients: In a large bowl, whisk the cooled brown butter with 1 cup (200g) granulated sugar until smooth and glossy. Add 1/2 cup (120g) pumpkin puree, 1 large egg (room temperature), and 2 teaspoons vanilla extract. Whisk until fully incorporated and slightly thick.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 cups + 2 tablespoons (270g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Ensure no lumps.
  4. Combine wet and dry: Add dry ingredients to wet in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. Dough should be soft and slightly sticky.
  5. Prepare cinnamon-sugar coating: In a small bowl, mix 1/3 cup (65g) granulated sugar with 2 teaspoons cinnamon until evenly combined.
  6. Shape and coat cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or hands, portion about 1.5 tablespoons of dough per cookie. Roll into smooth balls, then coat each ball in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake: Bake one sheet at a time on the middle rack for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges set but centers still soft. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Repeat: Let baking sheet cool completely between batches. For extra-soft cookies, bake at 10 minutes; for crispier edges, go to 12 minutes.

Notes

Don’t over-brown the butter; it should be amber-colored, not dark brown. Measure flour correctly by spooning into the cup and leveling off. Don’t skip cream of tartar for the classic snickerdoodle tang. If dough is too soft, chill for 15-20 minutes. Bake one sheet at a time for even results. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use block-style vegan butter. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

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

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