Before we dive into ingredients and techniques, let me tell you how this recipe came to life. This post isn’t just about cookies, it’s about chasing the cozy feeling that only fall can bring. You’ll learn exactly how to make the best brown butter pumpkin snickerdoodle cookies that are soft, chewy, warmly spiced, and rolled in cinnamon sugar perfection.
Table of Contents
Fall in a Bite: Why I Love This Cookie
These cookies hit that nostalgic fall note, warm cinnamon, crackled sugar tops, and rich browned butte, but they’re not cakey like many pumpkin cookies tend to be. They’re soft in the middle, slightly crisp at the edges, and every bite tastes like autumn.
If you’ve ever tried my swirled cheesecake pumpkin bars, you already know I love to bake with pumpkin. And if you’ve ever wondered how to unlock that nutty, deep flavor of browned butter, don’t miss this guide on how to brown butter perfectly every time. That simple technique takes these cookies from good to unforgettable.
Why Brown Butter and Pumpkin Make the Perfect Pair
Brown butter brings a toasty, caramel-like richness that balances beautifully with pumpkin’s earthy sweetness. Together, they create a cookie that’s full-bodied without being heavy, cozy but not cloying. Add a cinnamon-sugar coating and you’ve got the cookie equivalent of a wool sweater and warm mug in one bite.
The trick is to use just enough pumpkin to enhance the texture without turning the cookies into mini cakes. It’s all about balance, and trust me, I’ve tested this recipe until it was just right. The combination of browned butter and pumpkin purée adds depth, moisture, and warmth that keeps the cookies soft for days, if they last that long.
Whether you’re baking for a fall gathering, a holiday dessert table, or just because your kitchen smells lonely without cinnamon, these brown butter pumpkin snickerdoodle cookies will become a seasonal staple.
Brown Butter Pumpkin Snickerdoodle Cookies
Equipment
- Medium saucepan (for browning butter)
- Mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups & spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/3 cup canned pumpkin purée blotted dry
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cream of tartar optional
- For Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the butter: In a light-colored pan, melt butter over medium heat. Stir continuously until golden brown specks form and it smells nutty. Remove from heat and cool for 10 minutes.
- Mix wet ingredients: In a large bowl, whisk brown butter, brown sugar, and granulated sugar until combined. Stir in pumpkin, egg yolk, and vanilla.
- Add dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice, and cream of tartar (if using). Slowly mix into the wet ingredients.
- Chill the dough: Cover and refrigerate for 30–45 minutes until firm.
- Preheat oven to 350°F (175°C): Line baking sheets with parchment paper.
- Make cinnamon sugar: Mix granulated sugar and cinnamon in a small bowl.
- Form cookies: Scoop 2-tablespoon portions of dough, roll into balls, then coat each in cinnamon sugar. Place 2 inches apart on baking sheet.
- Bake: 10–12 minutes, until edges are set and centers appear slightly underbaked.
- Cool: Let rest on baking sheet 5 minutes before transferring to wire rack.
- Serve & store: Serve warm or store in an airtight container at room temperature for up to 5 days.
Notes
- Calories: 170
- Fat: 8g
- Carbs: 24g
- Sugar: 12g
- Protein: 2g
- Fiber: 1g
Ingredients and Techniques That Make These Cookies Irresistible
Crafting the perfect brown butter pumpkin snickerdoodle cookies doesn’t require a pastry degree, just the right ingredients and a few smart kitchen moves. When you understand what each step adds to the dough, your cookies go from good to unforgettable.
The Power of Brown Butter in Cookie Dough
The first game-changer? Browning your butter. This isn’t just a fancy technique, it transforms your butter into a nutty, caramel-scented dream that gives these cookies their rich, toasty depth. It’s what takes a snickerdoodle from sweet to soul-warming.
How to Brown Butter Perfectly Every Time
To brown butter, melt it over medium heat in a light-colored pan (this helps you see the color change). Stir continuously. First, it’ll foam, then sputter, and finally, you’ll see golden specks forming on the bottom. Once it smells like toasted hazelnuts, remove it from heat immediately and pour it into a bowl to stop the cooking. Let it cool slightly before using it in your cookie dough.
When combined with brown sugar and granulated sugar, browned butter creates cookies with that irresistible balance of crispy edges and chewy middles, exactly what you want in a fall cookie.
Pumpkin Purée Done Right
Pumpkin purée is the soul of these cookies. It brings moisture and a hint of earthy sweetness, but it needs to be used sparingly to avoid cakiness. Use 1/3 cup canned pumpkin, and here’s the trick: blot it first. Spread the purée on a paper towel to soak up extra liquid. It’s a simple step that keeps the texture just right.
The flavor? Subtle but essential. The pumpkin enhances every warm spice and balances the browned butter’s richness. You’ll find it plays beautifully with the cinnamon-sugar coating.
Explore more fall flavors with this ultimate pumpkin dessert collection or lighten things up with a batch of easy lemon crinkle cookies for contrast.
With browned butter bringing flavor and pumpkin adding moisture, these cookies are soft, chewy, and spiced just right, everything a snickerdoodle should be and more.
Bonus Tip: Use High-Quality Spices
This is not the place for dusty cinnamon from the back of your pantry. Use fresh ground cinnamon and pumpkin pie spice. Even better, grind your own cinnamon sticks, it’ll blow your mind how much more flavor you get.
A touch of cream of tartar (like in classic snickerdoodles) helps give the cookies a subtle tang and chewiness, but if you’re out, don’t worry, baking soda alone still works beautifully here. We’ll cover that more in the FAQ.
Step-by-Step Baking Guide for Perfect Snickerdoodles
Now that your dough is packed with rich brown butter and just the right amount of pumpkin, it’s time to bring it all together. These steps will help you bake brown butter pumpkin snickerdoodle cookies that are soft in the center, crisp around the edges, and coated in the dreamiest cinnamon sugar.
Mixing, Resting, and Rolling Tips
First, whisk together the cooled brown butter with both sugars until light and glossy. Then add the blotted pumpkin purée, egg yolk, and vanilla extract. Mix until combined.
In a separate bowl, sift your dry ingredients: all-purpose flour, baking soda, salt, and warm fall spices like cinnamon and pumpkin pie spice. Gradually stir this into the wet mixture. The dough should be soft and slightly sticky.
Chill the dough. This step matters. Resting the dough for at least 30-45 minutes in the fridge helps prevent spreading and intensifies the flavors. The cooler the dough, the thicker and chewier the cookie.
While the dough chills, mix the cinnamon and sugar in a shallow bowl. Once ready, scoop the dough into balls (about 2 tablespoons each), roll each one in the cinnamon-sugar coating, and place on a lined baking sheet.
Pro tip: For extra visual appeal, sprinkle a little extra cinnamon sugar on top just before baking.
For more cinnamon-forward treats, check out these Maple Brown Sugar Cookies a reader favorite.
Baking and Cooling Like a Pro
Bake your cookies at 350°F (175°C) for 10-12 minutes. They should be set at the edges but still soft and slightly underbaked in the middle. Don’t overdo it, residual heat will finish the job.
The goal is a soft, chewy texture, not fluffy, not cakey. You’ll know they’re perfect when they’ve puffed slightly and have that classic crinkled snickerdoodle top.
Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. That little pause gives them time to set up without drying out.
Use this quick reference chart to keep everything dialed in:
| Step | Time/Temp |
|---|---|
| Chill Dough | 30-45 minutes |
| Bake | 10-12 minutes in 350°F |
| Cool on Pan | 5 minutes |
Want to round out a cozy dinner with these cookies? Try them after this slow cooker French onion meatballs recipe for the ultimate fall meal.
Serving, Storing, and Creative Variations
You’ve just pulled a warm batch of brown butter pumpkin snickerdoodle cookies from the oven, and the kitchen smells like fall. So now what? This final section covers the best ways to serve them, how to keep them soft for days, and how to customize the recipe to suit your style, or surprise your guests.
Serving Suggestions for Every Occasion
These cookies are perfect on their own, but they shine even brighter with a little company. Serve them warm with a glass of cold milk or hot cider for a cozy afternoon treat. They also pair beautifully with coffee or chai if you’re setting up a fall brunch board.
Hosting a dinner party or Thanksgiving gathering? Stack them on a platter next to a bowl of whipped cream cheese dip or maple glaze for easy, crowd-pleasing desserts.
They also make fantastic gifts. Pack a dozen in a brown kraft box, tie it with twine, and you’ve got a seasonal, homemade gift that says “I made this for you.”
For a full fall menu, try serving these cookies after a hearty bowl of easy, healthy crockpot turkey chili. It’s the perfect balance of spicy and sweet.
Looking for more comfort food to round out your baking plans? Browse my recipes for more delicious fall baking recipes, there’s something for every craving.
Variations: Make It Your Own
The beauty of these cookies is how versatile they are. Want to add a little twist? Try one of these variations:
- White Chocolate Chip Pumpkin Snickerdoodles
Add 1/2 cup of white chocolate chips to the dough before chilling. The creamy sweetness melts into the warm spices beautifully. - Brown Butter Pumpkin Sandwich Cookies
Spread cream cheese frosting between two cookies for an indulgent treat that works great for parties or bake sales. - Maple Glazed Snickerdoodles
Whisk together powdered sugar, maple syrup, and a splash of milk. Drizzle over cooled cookies for a sticky-sweet finish. - Gluten-Free Version
Use a 1:1 gluten-free flour blend. These cookies are forgiving and still turn out chewy and flavorful. - Add Nuts
Stir in chopped pecans or walnuts for texture and a nutty finish that complements the brown butter.
No matter how you mix them up, the base dough remains the star. With its browned butter backbone, balanced spices, and that pumpkin boost, it’s built for flavor and flexibility.
FAQs
What makes brown butter snickerdoodles different?
Brown butter snickerdoodles have a deep, nutty richness you won’t find in traditional versions. Browning the butter caramelizes the milk solids, adding toasty, toffee-like flavor that enhances every bite. In these brown butter pumpkin snickerdoodle cookies, it elevates the fall spices beautifully.
Can you use canned pumpkin in snickerdoodles?
Absolutely. Canned pumpkin purée works great and adds moisture and subtle flavor. Just remember to blot it first to remove excess water. That trick keeps your cookies chewy, not cakey.
How do you keep pumpkin snickerdoodle cookies soft and chewy?
It comes down to two things: chilling the dough and not overbaking. Let the dough rest for 30-45 minutes, and bake until the edges are just set. The pumpkin and brown sugar combo keeps them soft for days.
Do you need cream of tartar for snickerdoodles?
Traditional snickerdoodles use cream of tartar for that tangy flavor and chewy texture. But if you don’t have it, these cookies still work with baking soda alone, thanks to the brown butter and pumpkin adding enough moisture and complexity.
These brown butter pumpkin snickerdoodle cookies are the ultimate fall bake, rich, chewy, warmly spiced, and kissed with cinnamon sugar. They’re easy to make, hard to resist, and endlessly customizable. Whether you’re baking for friends, family, or just yourself on a cozy Sunday afternoon, these cookies will fill your home with warmth and your plate with joy.
Don’t be surprised if they disappear as fast as you make them.
