Perfect Brown Butter Pumpkin Snickerdoodle Cookies: Easy Fall Recipe
These soft and chewy snickerdoodle cookies are made with brown butter and pumpkin purée, rolled in a spiced cinnamon-sugar coating. They come together in one bowl with no chilling required, delivering a nutty, caramelized depth that makes them the ultimate fall treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- ½ cup (1 stick / 113g) unsalted butter
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ⅓ cup (80g) pumpkin purée (100% pumpkin, not pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup (50g) granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Brown the butter: Place ½ cup unsalted butter in a medium saucepan over medium heat. Stir occasionally. After 3–4 minutes, the butter will foam, then the foam will subside and brown specks will appear. When it smells nutty and is deep amber, remove from heat and pour into a heatproof bowl. Cool for 10–15 minutes until warm but not hot.
- Mix wet ingredients: In a large bowl, whisk together the cooled brown butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar until smooth. Add ⅓ cup pumpkin purée, 1 large egg, and 1 teaspoon vanilla extract. Whisk until glossy and fully emulsified.
- Mix dry ingredients: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
- Combine: Add dry ingredients to wet in two additions, folding gently with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
- Prepare coating: In a small shallow bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon.
- Shape and coat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Using a 1.5-tablespoon cookie scoop, portion dough into balls. Roll each ball smooth, then roll generously in cinnamon sugar. Place 2 inches apart on prepared sheets.
- Bake: Bake one sheet at a time on the middle rack for 10–12 minutes, until edges are set and lightly golden but centers still look soft and puffy.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Don’t skip the cream of tartar—it gives snickerdoodles their signature tang and chewy texture. Brown butter timing is critical: watch for amber color and nutty aroma, then remove from heat immediately. Use room temperature egg to prevent seizing the butter. Always use 100% pumpkin purée, not pumpkin pie filling. If dough is too sticky, refrigerate 15 minutes; if too dry, add 1 teaspoon milk or water. For best texture, serve at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: brown butter pumpkin snickerdoodle cookies, easy fall recipe, pumpkin cookies, snickerdoodle, brown butter cookies, fall dessert