Brown Butter Pumpkin Snickerdoodle Cookies Recipe

These chewy, gooey pumpkin snickerdoodle cookies offer a delightful twist on fall favorites with toasted brown butter, smooth pumpkin puree, and a dusting of cinnamon sugar. Perfect as Cookies For Fall and one of the Best Pumpkin Recipes, each bite delivers a burst of autumn flavor and irresistible spice.

I love experimenting with fall recipes that bring together nutrition and awesome flavor. My Brown Butter Pumpkin Snickerdoodle Cookies do just that.

I start with 1/2 cup unsalted butter that i brown and cool for that nutty, rich taste then mix in 1/2 cup pumpkin puree which adds both flavor and vitamin A. The cookie dough gets its sweetness and chewy texture from 1/2 cup granulated sugar and 1/2 cup packed light brown sugar.

I then blend in 1 large egg at room temperature and 1 tsp vanilla extract to lock in moisture and aroma. Dry ingredients like 2 1/4 cups all purpose flour, 1 tsp baking soda, 1 tsp cream of tartar, 1/2 tsp salt and 1/2 tsp pumpkin pie spice are added to keep it balanced.

After shaping, i roll each cookie in a mix of 1/4 cup granulated sugar and 1 tsp ground cinnamon giving it a classic fall twist perfect for Thanksgiving treats and easy dessert nights.

Why I Like this Recipe

I love these cookies cuz they’re super chewy and gooey, like an explosion of fall flavors in every bite. Here are a few reasons why I’m all about this recipe:

1. I really dig the brown butter and pumpkin mix that gives the cookies a deep, nutty flavor with a sweet autumn kick.
2. I like that they’re super easy to make – no mixer and no waiting around to chill the dough. I can whip them up pretty quick when I want a treat.
3. The cinnamon sugar coating on the outside adds that extra punch of spiced sweetness, reminding me of my favorite fall treats.
4. I appreciate that even though the cookies might look a bit soft in the middle, they bake up just right with that perfect balance of crispy edges and tender centers.

Ingredients

• Brown butter delivers a nutty, rich flavor that really makes the cookies sing.
• Pumpkin puree adds moisture, subtle sweetness, fiber, and a vitamin bump for health.
• Granulated sugar sweetens the cookies, boosting flavor and texture though it adds some extra carbs.
• Eggs bring in protein and help bind everything together for a chewier cookie.
• Light brown sugar deepens sweetness with molasses, giving a warm, slightly caramel taste.
• All-purpose flour forms the cookie’s structure, creating a soft but crisp texture.

Ingredient Quantities

• 1/2 cup unsalted butter, browned and cooled
• 1/2 cup pumpkin puree (not the pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1/2 tsp pumpkin pie spice
• 1/4 cup granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper so nothing sticks.

2. In a large bowl, whisk together your browned and cooled butter, pumpkin puree, 1/2 cup granulated sugar, and 1/2 cup brown sugar until smooth.

3. Beat in the egg at room temperature and the vanilla extract until the mixture is well combined.

4. In another bowl, sift together the 2 1/4 cups all purpose flour, baking soda, cream of tartar, salt, and pumpkin pie spice.

5. Gradually stir the dry ingredients into the wet mixture, mixing until just combined; be careful not to over mix.

6. In a small bowl, combine 1/4 cup granulated sugar and 1 tsp ground cinnamon for the cookie coating.

7. Scoop out about a tablespoon’s worth of dough at a time and roll it in the cinnamon sugar mixture; the sugar coating gives it that extra kick of flavor.

8. Place the dough balls on the prepared sheet about 2 inches apart to allow room for spreading.

9. Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look a bit soft and gooey.

10. Let your cookies cool on the baking sheet for a few minutes then transfer onto a rack to cool completely before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Second bowl (for dry ingredients)
8. Sifter (or fine strainer)
9. Small bowl (for cinnamon sugar coating)
10. Cookie scoop or tablespoon measure
11. Cooling rack

FAQ

Brown Butter Pumpkin Snickerdoodle Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter instead but reduce the added salt by a pinch
• If you dont have pumpkin puree (or want a different twist) you can try using sweet potato puree in the same amount
• You can swap light brown sugar with dark brown sugar if thats what you have on hand
• If you dont have cream of tartar, use a few drops (about 1/2 tsp per 1 tsp cream of tartar) of lemon juice as a replacement
• Instead of pumpkin pie spice, you can mix your own by combining equal parts cinnamon, nutmeg, and ground ginger

Pro Tips

1. Make sure your browned butter is completely cooled before mixing it with the egg. If its too warm, the egg might start to cook and lead to a lumpy mixture.

2. When you add the dry ingredients, mix them in just until everything is combined. Overmixing can develop too much gluten and make your cookies tougher than you want.

3. Rolling your dough balls in that cinnamon sugar coating works best if you do it quickly so the sugar sticks. A small ice cream scoop can help you get even sized cookies every time.

4. If your cookie dough feels too sticky or soft, especially on warm days, pop it in the fridge for about 20 minutes before baking. It makes handling the dough much easier without affecting the final taste.