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Easy Brown Butter Pumpkin Snickerdoodle Cookies

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These Easy Brown Butter Pumpkin Snickerdoodle Cookies are soft in the middle, slightly crisp at the edges, and bursting with fall flavor. The nutty brown butter and warm pumpkin spice make them a crowd-pleasing treat ready in about 30 minutes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons (8g) cream of tartar
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 2 teaspoons (6g) ground cinnamon, divided
  • 1 teaspoon (3g) pumpkin pie spice
  • For the coating: 1/4 cup (50g) granulated sugar + 1 tablespoon (9g) ground cinnamon

Instructions

  1. Brown the butter: Cut 1 cup unsalted butter into pieces and place in a light-colored skillet over medium heat. Stir constantly with a rubber spatula as it melts. The butter will foam, turn golden, and develop brown specks at the bottom (about 5-7 minutes). When it smells nutty and specks appear, remove from heat immediately. Pour into a large mixing bowl to stop cooking. Let cool for 10 minutes (warm, not hot).
  2. Blot the pumpkin: Spread 1/2 cup pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Set aside.
  3. Mix the wet ingredients: To the cooled brown butter, add 1 cup granulated sugar and 1/2 cup packed brown sugar. Whisk until combined (looks like wet sand). Add the blotted pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk vigorously until smooth and glossy, about 1 minute.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice until no lumps remain.
  5. Make the dough: Gradually add dry ingredients to wet mixture, stirring with a spatula until just combined (a few streaks of flour are okay). Dough will be soft and slightly sticky. Cover bowl with plastic wrap and chill for 20 minutes.
  6. Preheat and prep: While dough chills, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for coating.
  7. Shape and coat: Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion into a ball (wet hands lightly if sticky). Drop each ball into cinnamon-sugar mixture and roll to coat. Place 2 inches apart on prepared baking sheets. Do not flatten.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and slightly cracked on top with golden edges; centers will look soft and underdone. Remove from oven and let cool on baking sheet for 5 minutes.
  9. Cool and enjoy: Transfer cookies to a cooling rack using a thin spatula. Let cool completely for best texture (soft and chewy).

Notes

Blotting the pumpkin puree is crucial to prevent flat, cakey cookies. Chill the dough for at least 20 minutes to prevent spreading. Brown butter can burn quickly—watch carefully and remove from heat as soon as brown specks appear. For best results, use a light-colored pan to monitor butter color. Cookies continue to bake on the sheet after removal; let rest for 5 minutes before transferring.

Nutrition

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

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