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The Best Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies are the result of a happy accident, refined over a dozen batches. They feature a nutty brown butter base, soft pumpkin center, and a crackly cinnamon-sugar coating, making them the ultimate fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar (for dough)
  • 1/4 cup granulated sugar (for coating)
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon (for dough)
  • 1 tablespoon cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the milk solids turn golden amber and the butter smells nutty (about 5-7 minutes). Immediately pour into a heatproof bowl to stop cooking.
  2. Cool the brown butter: Let it cool for 10-15 minutes until warm but not hot. You can refrigerate for 5 minutes if needed, but watch so it doesn’t solidify.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  4. Cream butter and sugars: In a large bowl, combine cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
  5. Add wet ingredients: Add 1 large egg and 1 teaspoon vanilla extract. Beat on medium speed until combined, about 1 minute. Add 1/2 cup pumpkin puree and beat until smooth. The mixture may look slightly curdled.
  6. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix. Use a rubber spatula to fold a few times to ensure everything is incorporated.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This step is non-negotiable for thick, soft cookies.
  8. Preheat oven and prepare coating: About 15 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon cinnamon for coating.
  9. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop, portion out chilled dough. Roll each portion into a smooth ball. Roll generously in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake: Bake for 10-12 minutes, until edges are set and tops are slightly crackled. Centers will look soft and puffy. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip chilling the dough—it prevents spreading. Brown butter can burn quickly, so watch closely. Use room temperature egg for best texture. For even baking, rotate baking sheets halfway through. Store cookies with a slice of bread to keep them soft.

Nutrition

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

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