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Easy Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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These soft and chewy snickerdoodle cookies combine the nutty richness of brown butter with warm pumpkin spices, creating the ultimate fall treat. Perfect for bake sales, holiday parties, or a cozy night in, they’re quick to make and absolutely unforgettable.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir frequently with a rubber spatula. The butter will melt, then foam, then start to crackle and pop. Keep stirring. After about 4-5 minutes, you’ll see little brown specks forming at the bottom of the pan, and the butter will smell nutty. Immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking. Let it cool for about 10 minutes.
  2. Preheat and prep: While the butter cools, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  3. Mix the wet ingredients: In a medium bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth. Whisk in the pumpkin puree, egg yolk, and vanilla extract until well combined and glossy.
  4. Combine the dry ingredients: In a small bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt until no lumps remain.
  5. Make the dough: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough (optional but recommended): Cover the bowl and refrigerate for 15-20 minutes to firm up the butter and prevent spreading.
  7. Prepare the coating: In a small, shallow bowl, whisk together 1/4 cup sugar and 1 tablespoon cinnamon.
  8. Scoop and roll: Using a cookie scoop or spoon, scoop rounded tablespoons of dough. Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked and puffed. The centers will look soft. Do not overbake.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, chill the dough for 15-20 minutes to prevent spreading. Use room temperature ingredients for smooth mixing. Measure flour by spooning and leveling to avoid dry cookies. Let cookies cool on the baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, autumn, easy, quick, cinnamon, spice

Find it online: https://coracooks.com/easy-brown-butter-pumpkin-snickerdoodle-cookies-recipe/