The Best Brown Butter Pumpkin Snickerdoodle Cookies
These brown butter pumpkin snickerdoodle cookies are the perfect happy accident of fall. They hit that perfect sweet spot between a soft, chewy center and a slightly crisp, cinnamon-sugar edge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar (light or dark)
- ½ cup pumpkin puree (100% pure pumpkin)
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- For the coating:
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
Instructions
- Brown the butter: Place 1 cup unsalted butter in a skillet over medium heat. Melt completely, then stir constantly until it foams, subsides, and brown specks form (about 5-7 minutes). Remove from heat immediately and pour into a large mixing bowl to cool for 10 minutes.
- Mix the wet ingredients: To the cooled brown butter, add 1 cup granulated sugar and ½ cup packed brown sugar. Whisk vigorously for about 1 minute until combined. Add ½ cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract. Whisk until smooth.
- Combine the dry ingredients: In a separate medium bowl, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
- Make the dough: Gradually add dry ingredients to wet ingredients, mixing until just combined. Dough will be soft and slightly sticky.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mat.
- Make the coating: In a small shallow bowl, whisk together ¼ cup granulated sugar and 1 ½ teaspoons cinnamon.
- Shape and coat: Scoop about 1.5 tablespoons of dough, roll into a ball, then roll in cinnamon-sugar mixture. Place 2 inches apart on prepared baking sheet.
- Bake for 10-12 minutes. Cookies should look puffy and slightly underdone in the center. For softer cookies, bake 10 minutes; for firmer, bake 12 minutes.
- Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Don’t rush the brown butter; low and slow is key. If dough is too sticky, add an extra tablespoon of flour or chill for 15-20 minutes. Cream of tartar is essential for the snickerdoodle texture. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter sticks.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, snickerdoodle, brown butter, fall cookies, pumpkin spice, easy cookie recipe