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Best Brown Butter Pumpkin Snickerdoodles

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These Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with warm fall spices. The brown butter adds a nutty depth, while the pumpkin keeps them tender for days.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 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 skillet over medium heat. Swirl occasionally as it melts. It will foam, then subside, and brown specks will form at the bottom (about 5-7 minutes). Once it smells nutty and the specks are deep amber, remove from heat and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: Add granulated sugar and brown sugar to the cooled brown butter. Whisk vigorously until the mixture looks like wet sand and is slightly thickened (about 1 minute). Add pumpkin puree, room temperature egg, and vanilla extract. Whisk until smooth and glossy.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Fold the dough together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined. Do not over-mix. The dough will be soft and slightly sticky.
  5. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the cinnamon-sugar coating: In a small shallow bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  8. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball, then coat in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake one sheet at a time on the center rack for 10-12 minutes. Edges should be set and lightly golden, centers still slightly soft and puffy.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Pat pumpkin puree dry with a paper towel to remove excess moisture for thicker cookies. Use room temperature egg to avoid shocking the brown butter. Chill dough for 30 minutes for best texture. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodles, fall cookies, cinnamon sugar, soft cookies

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