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Best Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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These soft, chewy snickerdoodles combine nutty browned butter and earthy pumpkin puree for a fall-inspired twist on a classic cookie. Ready in under 30 minutes with no chilling required, they’re a crowd-pleasing treat perfect for any gathering.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/3 cup (75g) pumpkin puree (100% pumpkin, not pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour (spooned and leveled)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch cloves)
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, turns amber, and smells nutty (3-5 minutes). Immediately remove from heat and pour into a heat-safe bowl. Cool for 10-15 minutes until warm, not hot.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
  4. In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add pumpkin puree, egg yolk, and vanilla extract. Whisk until smooth and creamy.
  5. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (do not overmix). Dough will be soft and slightly sticky.
  6. In a small shallow bowl, mix 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon for coating.
  7. Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each). Roll each ball in cinnamon-sugar mixture to coat completely. Place on prepared baking sheets, 2 inches apart.
  8. Bake one sheet at a time on middle rack for 10-12 minutes. Cookies should look puffy and slightly cracked on top, with underdone centers. For softer cookies, bake 10 minutes; for crisper edges, 11-12 minutes.
  9. Remove from oven and let cool on baking sheet for 5 minutes. For crinkly tops, bang the sheet on the counter once or twice. Transfer to a wire rack to cool completely.

Notes

For best results, do not walk away while browning butter—it can burn quickly. Cool brown butter to warm before adding egg yolk to avoid scrambling. Measure flour by spooning and leveling. Dough is sticky; a cookie scoop helps. For softer cookies, bake 10 minutes; for crisper edges, 11-12 minutes. Bang baking sheet after removing from oven for crinkly tops. Store in airtight container at room temperature up to 4 days; add a slice of bread to keep soft. Freeze baked cookies up to 3 months or unbaked dough balls (bake from frozen, add 2-3 minutes).

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, easy cookie recipe, no chill cookies

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