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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These Best Brown Butter Pumpkin Snickerdoodle Cookies have crispy, crackly edges with soft, tender centers, and a deep, nutty brown butter flavor that wraps around pumpkin and cinnamon like old friends. They’re the perfect fall cookie that makes people stop mid-conversation and ask, ‘What is that smell?’

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin puree
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter foams, subsides, and turns golden with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat immediately. Pour into a heatproof bowl and let cool for 15-20 minutes until warm but not hot.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cream of tartar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt. Set aside.
  4. Cream butter and sugars: In a large mixing bowl, combine cooled browned butter, 1 cup brown sugar, and ¼ cup granulated sugar. Beat with a hand mixer or stand mixer with paddle attachment on medium speed for 2-3 minutes until smooth and slightly lighter in color.
  5. Add wet ingredients: Beat in 1 large egg, 1 teaspoon vanilla extract, and ½ cup pumpkin puree until fully incorporated. Scrape down sides as needed. Mixture may look separated at first but will come together into a smooth, glossy batter.
  6. Fold in dry ingredients: Add flour mixture to wet ingredients in two additions, mixing on low speed or folding with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  7. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  8. Prepare cinnamon sugar coating: In a small bowl, mix ¼ cup granulated sugar and 1 tablespoon cinnamon together.
  9. Scoop and coat: Using a 1.5-tablespoon cookie scoop, portion out chilled dough. Roll each portion into a ball, then roll generously in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look set around edges but still slightly soft and puffy in center.
  11. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t rush the brown butter – use medium heat and watch carefully. Chill the dough for at least 30 minutes to prevent flat cookies. Use room temperature egg for better incorporation. Bake one sheet at a time for even results. Cookies taste even better the next day as flavors meld.

Nutrition

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

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