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Perfect Brown Butter Pumpkin Snickerdoodles Recipe

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These soft and chewy snickerdoodles combine nutty brown butter with warm pumpkin for a sophisticated fall twist on the classic cookie. The cinnamon-sugar coating and crackly tops make them irresistible.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • 1 cup granulated sugar, divided
  • ½ cup light brown sugar, packed
  • 2 cups all-purpose flour
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • For the coating: ¼ cup granulated sugar mixed with 1½ teaspoons ground cinnamon

Instructions

  1. Brown the butter: Cut 1 cup (2 sticks) unsalted butter into pieces and place in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden amber with brown specks (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl. Let cool for 10-15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. Set aside.
  3. Cream butter and sugars: In a large mixing bowl, combine the cooled brown butter, ½ cup granulated sugar, and ½ cup packed light brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  4. Add wet ingredients: Add 1 large egg (room temperature) and 1 teaspoon vanilla extract. Beat on low until combined. Then add ½ cup pumpkin purée and beat again until smooth.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
  7. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small shallow bowl, mix ¼ cup granulated sugar and 1½ teaspoons ground cinnamon for the coating.
  8. Shape and coat: Using a 1.5-tablespoon cookie scoop, scoop portions of dough and roll into balls (about 1.5 inches in diameter). Roll each ball in the cinnamon-sugar mixture, then place on prepared baking sheets, spacing 2 inches apart. Press down gently to flatten slightly.
  9. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, set around edges, and still soft in the center.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading. For extra crackly tops, let the coated dough balls sit uncovered in the fridge for 10 minutes before baking. Brown butter can burn quickly—watch it closely and remove from heat as soon as it turns amber.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodles, fall cookies, cinnamon sugar, easy cookie recipe

Find it online: https://junomeals.com/perfect-brown-butter-pumpkin-snickerdoodles-recipe/