If you’re looking for a cookie that captures all the best flavors of fall in one magical bite, Brown Butter Pumpkin Snickerdoodle Cookies are about to become your new favorite obsession. Imagine the cozy warmth of classic snickerdoodles elevated by golden pools of brown butter and the rustic sweetness of real pumpkin, all wrapped up in an irresistible cinnamon-sugar coat. These cookies are soft, chewy, and spiced just right, perfect for sharing on a crisp afternoon or gifting during the holidays. Trust me, once you bake a batch of Brown Butter Pumpkin Snickerdoodle Cookies, you’ll want them on repeat until spring!
Ingredients You’ll Need
This scrumptious cookie recipe is built on the foundation of simple, readily available ingredients, each working its magic to create outstanding flavor and texture. Here’s why every single item matters in these Brown Butter Pumpkin Snickerdoodle Cookies:
- Unsalted butter: Browning brings out its deep, nutty notes, setting the entire cookie apart from your usual snickerdoodles.
- Brown sugar: Delivers rich molasses depth and adds extra chewiness to every cookie.
- Granulated sugar: Balances sweetness and gives the classic snickerdoodle crunch in the coating.
- Pumpkin puree: Infuses moisture, color, and gentle pumpkin flavor into every bite.
- Large egg yolk: Creates tender texture without making the dough overly cakey.
- Vanilla extract: Enhances the warm spices and pulls all the flavors together.
- All-purpose flour: The sturdy backbone that keeps these cookies soft and thick.
- Cream of tartar: Gives snickerdoodles their signature tang and helps keep them chewy.
- Baking soda: Lends proper lift so your cookies don’t turn out too dense.
- Baking powder: Adds gentle, even puffiness to each cookie.
- Salt: Evens out sweetness and sharpens all the fall flavors.
- Ground cinnamon: The star spice that sings in both the dough and the coating.
- Ground nutmeg: Just a touch for warmth and complexity.
- Ground cloves: Lends a deep, aromatic kick without overpowering.
- Ground ginger: Brightens the flavor profile and deepens the autumnal feel.
- For Cinnamon Sugar Coating: A magical mixture of granulated sugar and ground cinnamon that makes each cookie sparkle and adds the iconic snickerdoodle crunch.
How to Make Brown Butter Pumpkin Snickerdoodle Cookies
Step 1: Brown the Butter
Place your butter in a medium saucepan over medium heat. Swirl gently as it melts, watching closely as it foams, sizzles, and begins to darken to a gorgeous golden brown. Listen and sniff for that nutty aroma—it’s key! This will take about 5–7 minutes. Once browned, pour the butter into a heatproof bowl and let it cool slightly. The brown butter sets the Brown Butter Pumpkin Snickerdoodle Cookies apart, so don’t rush this step!
Step 2: Mix Sugars and Wet Ingredients
In a large mixing bowl, combine your slightly cooled brown butter with both the brown sugar and granulated sugar. Stir until fully blended and no streaks remain. Add the pumpkin puree, egg yolk, and vanilla extract, mixing thoroughly. This creates a velvety, caramel-scented base that gives these cookies their unmistakable flavor and perfect texture.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This fragrant blend is what infuses these Brown Butter Pumpkin Snickerdoodle Cookies with their warm, spiced backbone. Mixing the dry ingredients beforehand ensures an even distribution of leaveners and spices in every bite.
Step 4: Bring It All Together
Gradually add the dry mixture to your wet ingredients, stirring until a soft, cohesive dough forms. Don’t overmix—just blend until combined. The dough will smell like pure autumn! Cover the bowl and refrigerate for at least 30 minutes. Chilling not only enhances the flavors, but also keeps these cookies delightfully thick and chewy instead of flat.
Step 5: Prep the Baking Sheets and Cinnamon Sugar
While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix together granulated sugar and cinnamon for the topping. This coating creates that iconic crackled snickerdoodle exterior—don’t skip it!
Step 6: Scoop, Roll, and Bake
Using a spoon or cookie scoop, portion the chilled dough into balls, about 1½ tablespoons each. Roll each ball generously in the cinnamon sugar mixture, then arrange them on your baking sheets, leaving about 2 inches between each for spreading. Bake for 10–12 minutes or until the edges are set but centers look slightly underbaked—trust me, this keeps the Brown Butter Pumpkin Snickerdoodle Cookies perfectly soft after cooling.
Step 7: Cool and Enjoy
Let the cookies rest on the baking sheets for five minutes, then transfer them to a wire rack to finish cooling completely. This allows them to set up perfectly and ensures a chewy, tender center with a lightly crisped edge. Pour yourself a glass of milk or a mug of spiced cider and dive in!
How to Serve Brown Butter Pumpkin Snickerdoodle Cookies
Garnishes
Give your Brown Butter Pumpkin Snickerdoodle Cookies a festive touch by finishing with a light dusting of powdered sugar or a sprinkle of extra cinnamon sugar right after baking. For a special treat, drizzle with a maple glaze or serve alongside vanilla bean ice cream for the ultimate fall dessert.
Side Dishes
Pair these cookies with mulled cider, hot coffee, or even a pumpkin spice latte to enhance all those wonderful autumn flavors. If you’re planning a dessert platter, add fresh apple slices, candied pecans, or chocolate-covered almonds for variety.
Creative Ways to Present
Layer the cookies in a rustic basket lined with a linen napkin for cozy gatherings, or package them in clear cellophane bags with cinnamon sticks for homemade gifts. For parties, arrange the Brown Butter Pumpkin Snickerdoodle Cookies on a tiered stand and accent with miniature pumpkins or colorful autumn leaves for a showstopping centerpiece.
Make Ahead and Storage
Storing Leftovers
These cookies store beautifully! Keep them in an airtight container at room temperature for up to 5 days. They actually get even more flavorful as the spices mingle—just what you want from Brown Butter Pumpkin Snickerdoodle Cookies.
Freezing
You can freeze the shaped, unbaked dough balls (without the cinnamon sugar coating) on a baking sheet. Once frozen solid, transfer to a zip-top bag and store for up to 2 months. When ready to bake, roll in cinnamon sugar and bake straight from the freezer, adding a minute or two to the baking time. Baked cookies also freeze well—thaw at room temperature for a ready-to-eat treat.
Reheating
If you like your cookies a little warm, pop one in the microwave for 10-12 seconds. This brings back that fresh-from-the-oven softness and makes the flavors of your Brown Butter Pumpkin Snickerdoodle Cookies even more irresistible.
FAQs
What makes brown butter so special in these cookies?
Browning the butter provides a deep, toasty, nutty flavor that’s completely different from simply using plain melted butter. This step is what gives Brown Butter Pumpkin Snickerdoodle Cookies their signature cozy richness.
Can I use pumpkin pie spice instead of all the individual spices?
Absolutely! If you don’t have all the separate spices on hand, swap them for about 2½ teaspoons of pumpkin pie spice for a similar, equally delicious effect in your cookies.
Why do I have to chill the dough?
Chilling helps flavors develop and keeps the dough from spreading too much in the oven. This ensures the Brown Butter Pumpkin Snickerdoodle Cookies stay thick, chewy, and perfectly tender with soft centers.
Can I make these dairy-free?
Yes! Substitute a quality dairy-free butter that is suitable for browning. Make sure it is unsalted and intended for baking, and follow the same steps—just note that the flavor may be slightly different but still delicious.
How do I know when the cookies are done?
The edges should look set and just starting to turn golden, while the middle will look slightly underbaked. This is key to getting that chewy texture; as they cool, your Brown Butter Pumpkin Snickerdoodle Cookies will finish setting up perfectly.
Final Thoughts
If you’re dreaming of a foolproof fall cookie, you simply have to try these Brown Butter Pumpkin Snickerdoodle Cookies. Each batch fills the house with the scent of spices and butter, and every bite feels like a cozy hug. Give them a whirl—you may just start a new tradition!
Print
Brown Butter Pumpkin Snickerdoodle Cookies Recipe
- Total Time: 1 hour (includes chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these Brown Butter Pumpkin Snickerdoodle Cookies. A perfect blend of spiced pumpkin, brown butter, and cinnamon sugar coating, these chewy cookies are a delightful treat for the season.
Ingredients
Cookies:
- 1 cup unsalted butter, browned and cooled slightly
- ¾ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Brown the butter: In a saucepan, brown the butter until golden and nutty. Let it cool slightly.
- Mix the wet ingredients: Combine browned butter with sugars, then add pumpkin, egg yolk, and vanilla.
- Prepare the dry ingredients: Whisk together flour, cream of tartar, baking soda, spices, and salt.
- Combine the mixtures: Gradually add dry ingredients to wet, forming a dough. Chill the dough.
- Preheat and coat: Preheat oven, mix cinnamon sugar coating, roll dough in it, and place on baking sheets.
- Bake: Bake until set but slightly underbaked. Cool on a wire rack.
Notes
- Chilling the dough prevents spreading.
- Avoid overbaking for chewier cookies.
- Cookies remain soft for days and freeze well.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
