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Best Brown Butter Pumpkin Snickerdoodle Cookies Easy Recipe

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These Best Brown Butter Pumpkin Snickerdoodle Cookies are the fall cookie you didn’t know you needed. They take the classic cinnamon-sugar cookie and give it a warm, nutty upgrade with brown butter and pumpkin.

Ingredients

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

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Stir constantly until it melts, foams, and turns a deep amber color with brown specks (about 5-7 minutes). Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix the 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 until fully combined.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon.
  4. Make the dough: Gradually add dry ingredients to wet ingredients, stirring with a rubber spatula until just combined. Do not overmix. The dough should be soft and slightly sticky.
  5. Prepare the coating: In a small bowl, mix 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon. Set aside.
  6. Scoop and roll: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop, scoop rounded tablespoons of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should be soft and puffy. Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Don’t overbrown the butter; it can go from perfect to burnt in seconds. Pat pumpkin puree dry if watery to prevent spreading. Use a light-colored baking sheet for even browning. If dough is too sticky, chill for 15-20 minutes. Rotate baking sheets halfway through baking.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, easy

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