Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Brown Butter Pumpkin Snickerdoodle Cookies Recipe tastes like a cozy fall hug with crisp edges, chewy centers, and warm cinnamon sugar in every bite. This cookie recipe works best for bakers who love classic snickerdoodles but want a pumpkin twist that comes together in about 1 hour, including chill time. I first baked these for a neighbor potluck, and people walked away with cookies in napkins like they stole something.

Why Make This Brown Butter Pumpkin Snickerdoodle Cookies Recipe at Home

Brown butter adds a nutty, toasty flavor that makes these pumpkin snickerdoodles taste like bakery cookies, but better. The pumpkin keeps the centers soft and chewy, while the cinnamon sugar coating gives that classic snickerdoodle crackle.

You also control the sweetness, spice level, and texture at home. Store bought pumpkin cookies often taste cakey and bland, but this Brown Butter Pumpkin Snickerdoodle Cookies Recipe stays chewy and full of flavor.

“These brown butter pumpkin snickerdoodles taste like a pumpkin spice latte turned into a cookie, but with way more flavor and zero fuss. ★★★★★”

Ingredients You Need

You can find everything for this Brown Butter Pumpkin Snickerdoodle Cookies Recipe in a basic grocery store. I will note pantry shortcuts and swaps as we go.

Dry ingredients

• 2 3/4 cups (330 g) all purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional, for stronger spice)

Use any good all purpose flour brand. If you use a higher protein flour, like bread flour, the cookies turn out a bit tougher, so stick with regular all purpose.

Wet ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, browned and cooled to room temp
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg yolk (adds chew and richness)
• 1/3 cup (75 g) pumpkin puree, blotted with paper towels
• 2 teaspoons pure vanilla extract

Use pure pumpkin puree, not pumpkin pie filling. I like Libby’s or store brand as long as the only ingredient reads “pumpkin.” Blotting the pumpkin with paper towels removes extra moisture and keeps the cookies chewy instead of cakey.

Cinnamon sugar coating

• 1/4 cup (50 g) granulated sugar
• 2 teaspoons ground cinnamon
• Pinch of salt

You can double this if you like a heavier coating. A tiny pinch of salt in the sugar mix sharpens the flavor.

Optional mix ins

• 1/2 cup white chocolate chips
• 1/2 cup chopped toasted pecans or walnuts
• 1/4 cup toffee bits

Use only one or two of these so the cookies keep their shape. White chocolate pairs especially well with the brown butter and pumpkin.

Equipment

• Medium light colored saucepan or skillet to brown butter
• Heatproof bowl
• Stand mixer with paddle or hand mixer
• Medium mixing bowls
• Whisk and rubber spatula
• Measuring cups and spoons or kitchen scale
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (1 1/2 tablespoon size works great)
• Cooling racks

Tips & Mistakes

• Brown the butter slowly over medium heat so the milk solids toast instead of burn.
• Use a light colored pan so you see the butter change from yellow to golden to amber.
• Cool the browned butter to room temperature, or the warm fat will melt the sugar and flatten the cookies.
• Blot the pumpkin puree with paper towels to remove excess moisture and avoid cakey cookies.
• Measure flour correctly by fluffing, spooning into the cup, and leveling, or use a scale for accuracy.
• Chill the dough at least 30 minutes so the fat firms up and the cookies bake thick and chewy.
• Roll the dough balls generously in cinnamon sugar so the coating forms that classic snickerdoodle crust.
• Space cookies at least 2 inches apart on the baking sheet to prevent them from baking into one giant cookie.
• Pull cookies from the oven when edges set and centers still look slightly soft, since they continue to cook on the sheet.
• Cool on the baking sheet for 5 minutes before moving to a rack, or the warm cookies can break.

How to Make Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Brown the butter

1. Place the butter in a medium light colored saucepan.
2. Set the heat to medium and let the butter melt, then start to foam.
3. Stir often with a rubber spatula while the butter sizzles and the milk solids sink and turn golden.
4. Once the butter smells nutty and the bits at the bottom look deep amber, pull the pan off the heat.
5. Pour the browned butter and all the browned bits into a heatproof bowl and let it cool to room temperature.

Prep the pumpkin and dry mix

1. Scoop the pumpkin puree onto a few layers of paper towels.
2. Fold the towels over the pumpkin and press gently to remove extra liquid.
3. Measure 1/3 cup of the blotted pumpkin and set it aside.
4. In a medium bowl, whisk the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Set the dry mix aside.

Mix the cookie dough

1. Add the cooled brown butter, granulated sugar, and brown sugar to the bowl of a stand mixer.
2. Beat on medium speed for 2 to 3 minutes until the mixture looks thick and slightly lighter in color.
3. Add the egg yolk and vanilla and mix until smooth.
4. Add the blotted pumpkin puree and mix just until combined.
5. Add the dry ingredients in two additions, mixing on low until no dry streaks remain.
6. Fold in any optional mix ins with a spatula.

Chill the dough

1. Cover the bowl with plastic wrap or a lid.
2. Chill the dough in the fridge for at least 30 minutes and up to 24 hours.
3. If you chill overnight, let the dough sit at room temperature for 10 to 15 minutes so it scoops more easily.

Prep the cinnamon sugar and baking sheets

1. Line baking sheets with parchment paper or silicone baking mats.
2. In a small bowl, stir together the granulated sugar, cinnamon, and pinch of salt for the coating.
3. Preheat the oven to 350°F (175°C).

Shape and coat the cookies

1. Use a cookie scoop or spoon to portion dough into 1 1/2 tablespoon balls.
2. Roll each portion between your palms to form a smooth ball.
3. Roll each ball generously in the cinnamon sugar until fully coated.
4. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies

1. Bake one sheet at a time on the middle rack for 9 to 12 minutes.
2. Check at 9 minutes; the edges should look set and lightly golden, and the centers should still look slightly soft.
3. If you like thicker cookies, gently tap the baking sheet on the counter once to deflate any puff.
4. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to cool completely.

Variations I've Tried

I swapped white sugar in the dough for all brown sugar once, and the cookies turned out extra chewy with deeper caramel flavor. They spread a bit more, but the texture tasted amazing. If you like very soft, bendy cookies, that tweak works nicely.

I also stirred in white chocolate chips and chopped toasted pecans. The white chocolate sweetens the pumpkin and the nuts add crunch and a toasty note that plays well with the brown butter. Kids usually pick the white chocolate version as their favorite.

If you like stronger spice, you can bump the cinnamon to 2 teaspoons and the nutmeg to 1/2 teaspoon. The cookies then taste closer to pumpkin pie in cookie form. I keep the cloves light so they do not take over.

How to Serve Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Serve these Brown Butter Pumpkin Snickerdoodle Cookies slightly warm so the centers stay soft and the cinnamon sugar coating tastes extra fragrant. Pair them with cold milk, hot coffee, chai, or hot chocolate for a cozy snack. They also fit nicely on a fall dessert board with sliced apples, caramel dip, and a few chocolate cookies for contrast. I like to pack them in lunch boxes or stack a few in a tin as a simple edible gift.

How to store

• Store cooled cookies in an airtight container at room temperature for 3 to 4 days.
• Keep the container loosely packed so the cinnamon sugar coating does not rub off too much.
• Chill the dough in the fridge for up to 3 days and bake fresh cookies as needed.
• Freeze unbaked dough balls on a tray, then move them to a freezer bag for up to 2 months; bake from frozen and add 1 to 2 minutes to the bake time.
• Freeze baked cookies in a freezer bag with parchment between layers for up to 2 months.
• Reheat cookies in a 300°F (150°C) oven for 4 to 6 minutes or in the microwave for about 10 seconds to bring back that fresh baked texture.

Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Brown Butter Pumpkin Snickerdoodle Cookies have crisp edges, chewy centers, and warm cinnamon sugar in every bite, with nutty brown butter and pumpkin for a cozy fall twist.

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr

Servings: 28

Course: Dessert

Cuisine: American

Ingredients

  

• 2 3/4 cups all purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

• 1 cup unsalted butter, browned and cooled to room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg yolk
• 1/3 cup pumpkin puree, blotted with paper towels
• 2 teaspoons pure vanilla extract

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 pinch fine sea salt

• 1/2 cup white chocolate chips
• 1/2 cup chopped toasted pecans or walnuts
• 1/4 cup toffee bits

Instructions

 

1. Place the butter in a medium light colored saucepan over medium heat and let it melt, then begin to foam.
2. Stir often as the butter sizzles and the milk solids sink and turn golden.
3. When the butter smells nutty and the bits on the bottom are deep amber, remove from heat.
4. Pour the browned butter and browned bits into a heatproof bowl and let cool to room temperature.

1. Scoop the pumpkin puree onto a few layers of paper towels, fold the towels over, and press gently to remove excess liquid.
2. Measure 1/3 cup of the blotted pumpkin and set aside.
3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

1. Add the cooled brown butter, granulated sugar, and brown sugar to a mixing bowl and beat on medium speed for 2 to 3 minutes until thick and slightly lighter in color.
2. Add the egg yolk and vanilla and mix until smooth.
3. Add the blotted pumpkin puree and mix just until combined.
4. Add the dry ingredients in two additions, mixing on low until no dry streaks remain.
5. Fold in any optional mix-ins with a spatula, if using.

1. Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours.
2. If chilling overnight, let the dough sit at room temperature for 10 to 15 minutes before scooping.

1. Line baking sheets with parchment paper or silicone baking mats.
2. In a small bowl, stir together the granulated sugar, cinnamon, and pinch of salt for the coating.
3. Preheat the oven to 350°F (175°C).

1. Use a cookie scoop or spoon to portion dough into 1 1/2 tablespoon balls.
2. Roll each portion between your palms to form a smooth ball.
3. Roll each ball generously in the cinnamon sugar until fully coated.
4. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

1. Bake one sheet at a time on the middle rack for 9 to 12 minutes, until the edges look set and lightly golden and the centers still appear slightly soft.
2. For thicker cookies, gently tap the baking sheet on the counter once to deflate any puff.
3. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutrition Information
Approximate per cookie (28 cookies): 160 calories; fat 8 g; saturated fat 5 g; carbohydrates 20 g; fiber 0 g; sugars 12 g; protein 2 g; sodium 150 mg. Values will vary based on exact ingredients, mix-ins, and portion size.

Storage: Store cooled cookies in an airtight container at room temperature for 3 to 4 days. Chill dough up to 3 days or freeze dough balls up to 2 months; bake from frozen, adding 1 to 2 minutes to the bake time.