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Soft Brown Butter Pumpkin Snickerdoodle Cookies

Soft Brown Butter Pumpkin Snickerdoodle Cookies - featured image
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A soft, pillowy cookie that combines the tang of a traditional snickerdoodle with the warmth of pumpkin and the nutty depth of brown butter. These cookies feature a chewy center, crisp edges, and a signature cinnamon-sugar coating.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup 100% pure pumpkin puree
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 cup granulated sugar (for dough)
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Melt butter in a heavy-bottomed saucepan over medium heat. Stir constantly until it foams, settles, and turns amber with brown specks and a nutty aroma. Remove from heat and pour into a heatproof bowl to cool for 10-15 minutes until warm.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Whisk vigorously until smooth and glossy.
  4. Add eggs one at a time, whisking well after each addition. Add vanilla extract and pumpkin puree, whisking until fully combined.
  5. Gradually add dry ingredients to the wet mixture. Fold with a spatula until flour disappears. Do not overmix.
  6. Chill dough in the refrigerator for 15-30 minutes (optional but recommended).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Mix ½ cup granulated sugar and 1 tablespoon cinnamon in a shallow bowl.
  9. Scoop dough balls (approx. 1.5 tablespoons) and roll in cinnamon sugar mixture. Place on baking sheets 2 inches apart.
  10. Bake for 10-12 minutes until edges are set and slightly golden, but centers remain soft.
  11. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is cooled but not melted before mixing with eggs to prevent seizing. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For best texture, do not overbake; cookies firm up as they cool. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, fall baking, soft cookies, cinnamon sugar, gluten-free option, dairy-free option

Find it online: https://lunafeast.com/soft-brown-butter-pumpkin-snickerdoodle-cookies-20-min-easy-treat/