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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies are soft in the middle, slightly crisp at the edges, and rolled in a cinnamon-sugar coat that crackles when you bite into it. The pumpkin keeps them tender, the brown butter adds a deep, almost toffee-like richness, and the whole thing tastes like autumn decided to throw a party in your mouth.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (for dough)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 3 tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula or wooden spoon. The butter will melt, then foam, then start to crackle and pop. After about 5-7 minutes, you’ll see golden brown specks forming at the bottom. The butter will smell nutty and amazing. Once it reaches a deep amber color, remove it from the heat immediately and pour it into a heatproof bowl. Let it cool for 10-15 minutes—you want it warm, not hot, so it doesn’t …
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, combine the cooled brown butter, granulated sugar, and packed light brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should look smooth and slightly airy.
  4. Add the wet ingredients: Add the pumpkin puree, room temperature egg, and vanilla extract. Mix on low speed until just combined. The batter will look a little curdled at this point—don’t panic, that’s normal.
  5. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl. Be careful not to overmix—stop as soon as you don’t see any more streaks of flour.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  7. Preheat and prep: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  8. Make the cinnamon-sugar coating: In a small bowl, whisk together the ¼ cup granulated sugar and 3 tablespoons ground cinnamon.
  9. Shape and coat the cookies: Using a 1.5-tablespoon cookie scoop, portion out the dough and roll each portion into a smooth ball. Drop each ball into the cinnamon-sugar mixture and roll until completely coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, or until the edges are set and slightly golden. The centers will look soft and puffy—that’s exactly what you want.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Watch the butter carefully when browning—it goes from perfect to burnt in about 30 seconds. Don’t skip chilling the dough; it prevents the cookies from spreading too much. Underbake slightly for the best texture; the cookies continue to set as they cool. Room temperature ingredients are important for proper incorporation.

Nutrition

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

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