The first chill in the air always gets me itching to bake, and honestly—there’s nothing that hits quite like brown butter pumpkin snickerdoodle cookies when autumn rolls around. Picture this: nutty brown butter swirling through plush pumpkin cookie dough, all wrapped up in a cinnamon-sugar hug. The kitchen smells like a bakery, and you just know these cookies will taste better than anything store-bought. I first made these during a rainy October weekend, with my kids swirling around the kitchen, and now they’re a fall tradition. If you crave pumpkin spice but want something more interesting than your basic loaf, these cookies are your jam. They’re chewy, soft, and loaded with cozy flavors that’ll make you wish it was sweater weather all year! Plus, they look gorgeous on a Pinterest-worthy cookie platter, especially with that crackly cinnamon coating.
What makes brown butter pumpkin snickerdoodle cookies so irresistible? For starters, the brown butter kicks up the flavor—think warm, caramel notes that pair perfectly with pumpkin. Snickerdoodles already have that iconic tang and cinnamon snap, but adding pumpkin takes them into fall dessert heaven. I’ve tested this recipe in three different kitchens (no joke), and each time, the cookies vanish in record time. Whether you’re a seasoned baker or just need an easy treat for a Halloween party, these cookies seriously deliver. They’re great for busy families, perfect for gifting, and provide a little comfort during those shorter days. Trust me, once you taste one, you’ll want to bake a double batch just to keep some for yourself!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under an hour, so you can whip them up even on a busy evening.
- Simple Ingredients: No weird specialty items—just pantry staples like pumpkin puree, flour, and spices.
- Perfect for Fall Gatherings: These cookies shine at potlucks, book clubs, and cozy movie nights.
- Crowd-Pleaser: I’ve made them for both my picky kids and foodie friends—everyone grabs seconds!
- Unbelievably Delicious: Soft, chewy centers with crispy edges and a cinnamon-sugar coating that crackles when you bite.
Here’s the thing about brown butter pumpkin snickerdoodle cookies—they’re not just another pumpkin dessert. Browning the butter brings out this rich, almost toffee-like flavor that plays so well with the pumpkin and spice. The pumpkin keeps the cookies soft (never cakey!), and the cream of tartar gives that classic snickerdoodle tang. I blend the spices myself, so the flavor is bold but balanced. Honestly, these cookies make me close my eyes after the first bite—there’s just something so comforting about them. I’ve baked countless snickerdoodle recipes, but this one’s special. It’s the kind of treat that turns a chilly afternoon into a memory, whether you’re baking with your kids or sharing with friends over coffee.
If you want something that feels like fall in every bite, these cookies are it. They’re stress-free, impressive, and bring a little joy to any occasion. The cinnamon-sugar coating is the cherry on top—crisp, sparkly, and totally addictive. So if you’re ready to wow your guests and treat yourself, don’t skip this recipe!
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and the ultimate snickerdoodle texture. You probably have most of these in your kitchen already, and if not, they’re all easy to find.
- For the Cookie Dough:
- 1 cup (226g) unsalted butter, browned (see prep notes below—adds nutty depth)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling—just pure pumpkin!)
- 1 large egg yolk (room temperature—for structure, not too cakey)
- 2 teaspoons vanilla extract (I love Nielsen-Massey for best flavor)
- 2 2/3 cups (335g) all-purpose flour (King Arthur is my go-to)
- 1 1/2 teaspoons cream of tartar (for classic snickerdoodle tang)
- 1 teaspoon baking soda
- 3/4 teaspoon salt (Diamond Crystal if you want precise seasoning)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional, but adds warmth)
- 1/4 teaspoon ground cloves (for real autumn flavor)
- For the Cinnamon-Sugar Coating:
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Ingredient Tips: For the pumpkin, I always use canned Libby’s because it’s thick and reliable. If using homemade puree, strain out excess moisture first—it matters for cookie texture! For a gluten-free version, swap in a 1:1 gluten-free flour blend. If you’re dairy-free, try Miyoko’s vegan butter for solid results. And if you’re feeling spicy? Add a pinch more clove or ginger, but don’t go overboard—the pumpkin should shine.
Substitution notes: You can use coconut sugar instead of brown sugar for a slightly deeper flavor. If you’re out of cream of tartar, just use 2 teaspoons of lemon juice or vinegar to mimic that tang (it works in a pinch!). For the spices, you can mix and match based on your pantry—just keep the cinnamon front and center for that snickerdoodle vibe.
Equipment Needed
- Large mixing bowl (for combining dough—you can use glass or stainless steel)
- Medium saucepan (for browning the butter—if you’ve never tried, don’t worry, it’s easy!)
- Whisk and spatula (for mixing and scraping every last bit of dough)
- Electric mixer or stand mixer (makes creaming the butter and sugar effortless, but hand mixing works in a pinch)
- Measuring cups and spoons (standard, or use a kitchen scale for accuracy)
- Baking sheet(s) (lined with parchment paper for easy cleanup)
- Cookie scoop (helps make evenly sized cookies, though a regular spoon works too)
- Wire rack (for cooling so cookies don’t get soggy underneath)
If you don’t have a stand mixer, you can absolutely mix by hand—just be ready for a mini arm workout! I’ve used thrifted pans and Amazon cookie scoops, and they all work fine. For browning butter, any medium saucepan will do, but a light-colored pan makes it easier to see the color change. If you have a silicone spatula, use it—it scrapes the bowl clean and makes mixing a breeze. And here’s a tip: keep your pans in good shape by not using metal utensils—helps them last longer!
Preparation Method
- Brown the Butter:
- Place 1 cup (226g) unsalted butter in a medium saucepan over medium heat.
- Stir frequently. The butter will melt, bubble, and then foam; keep an eye out for golden-brown specks and a nutty aroma—about 5-7 minutes.
- Once browned, remove from heat and pour into a large bowl. Let cool for 10 minutes (it should be warm, not hot).
- Mix Wet Ingredients:
- Add 1 cup (200g) granulated sugar and 1/2 cup (100g) light brown sugar to the cooled brown butter.
- Whisk until well combined—mixture will look a bit grainy, that’s normal.
- Add 1/2 cup (120g) pumpkin puree, 1 large egg yolk, and 2 teaspoons vanilla extract.
- Mix until smooth and glossy.
- Combine Dry Ingredients:
- In a separate bowl, whisk together 2 2/3 cups (335g) all-purpose flour, 1 1/2 teaspoons cream of tartar, 1 teaspoon baking soda, 3/4 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
- Make the Dough:
- Gradually add the dry mixture to the wet ingredients, mixing gently after each addition.
- Switch to a spatula once it thickens. Dough will be soft but not sticky—if it feels loose, chill for 30 minutes.
- Scrape down sides to ensure all flour is incorporated. It should smell warm and spicy, with a hint of caramel from the butter.
- Prepare Cinnamon-Sugar Coating:
- Mix 1/4 cup (50g) granulated sugar with 2 teaspoons cinnamon in a small bowl.
- Shape Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use a cookie scoop or tablespoon to portion dough into balls (about 1 1/2 tablespoons or 30g each).
- Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place on baking sheets, spaced 2 inches (5cm) apart.
- Bake:
- Bake for 10-12 minutes, until edges are set and centers look slightly underbaked (they’ll firm up as they cool).
- If cookies spread too much, chill dough longer or use colder butter next time.
- Cool:
- Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks.
- Enjoy the smell—it’s pure autumn!
Notes: If your cookies come out too cakey, double-check your pumpkin puree (too wet?), or reduce flour slightly. For extra chewy cookies, underbake by a minute and let the residual heat do the rest. The dough freezes well—just scoop and freeze, then bake straight from frozen, adding an extra 2 minutes.
Cooking Tips & Techniques
Browning butter is a game-changer—it’s easy, but timing matters. Don’t walk away from the pan, because it can go from golden to burned real fast. If you’re new to browning butter, look for the color shift and listen for the nutty smell. I’ve burned it more than once, trust me—it’s all part of the learning curve.
When measuring flour, spoon it into the cup and level off—packing leads to dry cookies. Chilling the dough helps prevent spreading, especially if your kitchen is warm. If you want perfectly round cookies, gently shape them after rolling in sugar. My trick for even baking: rotate the pans halfway through. And don’t skip the wire rack—cookies continue to cook on the sheet, so get them off promptly for that perfect texture.
Multitasking tip: While the butter cools, measure out your dry ingredients and prep the cinnamon-sugar. It saves time and keeps the process smooth. If you’re baking double batches, stagger your pans so the cookies bake evenly. And if you want a slightly crispier edge, bake an extra minute. For consistent results, I always use the same cookie scoop—makes portioning a breeze!
Common mistakes? Overmixing the dough (leads to tough cookies), baking too long (dry and crumbly), or using wet pumpkin puree. If you hit any bumps, don’t worry—these cookies are pretty forgiving. Worst case, you’ve still got pumpkin spice magic in every bite!
Variations & Adaptations
- Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free blend. I’ve tried Bob’s Red Mill with great results—no gritty texture.
- Vegan Version: Use vegan butter (like Earth Balance), a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and ensure your sugar is vegan-friendly.
- Extra Spicy: Add a pinch of cayenne or more ginger for a little heat—my husband loves this twist when he wants something less sweet.
If you’re baking for nut allergies, make sure your butter and other ingredients are nut-free. You can also add white chocolate chips or dried cranberries for a festive touch. For a crunchier cookie, flatten the dough balls slightly before baking. I’ve even tried adding chopped pecans to the dough—adds a nice texture and more autumn vibes!
Looking for something seasonal? Try swapping pumpkin for roasted sweet potato puree. It’s subtle but works surprisingly well! And if you want the snickerdoodle flavor without pumpkin, just skip it—follow the same method for classic cookies. The possibilities are endless, so don’t be afraid to experiment and make this recipe your own.
Serving & Storage Suggestions
These cookies are best served slightly warm, when the centers are still a little gooey. Stack them on a pretty plate, sprinkle with extra cinnamon-sugar, and watch them disappear. They pair beautifully with chai, hot cocoa, or even a pumpkin spice latte (why not?). For dessert boards, I like mixing them with classic snickerdoodles and chocolate chip cookies.
To store, keep cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag. Thaw at room temperature or reheat gently in the oven at 300°F (150°C) for a few minutes. The flavors deepen a bit after a day, so sometimes I bake ahead for parties.
If you want to freeze the dough instead, scoop and freeze balls on a tray, then store in a bag. Bake straight from frozen, adding 2-3 minutes to the baking time. Honestly, these cookies are just as good on day three as they are fresh—if you can manage to save any!
Nutritional Information & Benefits
Each brown butter pumpkin snickerdoodle cookie is about 120 calories, with 5g fat, 18g carbs, and 2g protein (based on a batch of 24 cookies). Pumpkin puree brings beta-carotene and fiber to the party, while brown butter adds healthy fats. The cinnamon can help with blood sugar, and using less sugar than classic recipes keeps them lighter.
For gluten-free eaters, just swap the flour—no other major changes needed. If you’re watching dairy, try vegan butter and enjoy! These cookies contain wheat, eggs, and dairy, so keep allergies in mind. Personally, I love knowing there’s real pumpkin in every bite—it feels like a sneaky way to get veggies into dessert. The comfort food factor is high, but you can enjoy them as part of a balanced treat lineup.
Conclusion
If you’re ready to make fall baking extra memorable, brown butter pumpkin snickerdoodle cookies are a must-try. They’re cozy, flavorful, and easy enough for any skill level. I love this recipe because it transforms simple ingredients into something magical—every bite feels like a little celebration of autumn. Whether you go classic or try one of the variations, you’ll end up with cookies worth sharing (even if you’re tempted to keep them all for yourself!).
Don’t just take my word for it—give these cookies a go, and let me know your favorite twists or family stories in the comments. If you snap a photo, share it on Pinterest or tag me on Instagram. Baking should be fun and delicious, so get creative and enjoy every crumb. Happy fall baking, friends!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just make sure to strain out excess moisture before adding. Canned pumpkin is thicker, so homemade might make cookies a bit softer.
Do I have to brown the butter?
Browning the butter adds a rich, nutty flavor, but you can use regular melted butter if you’re short on time. The cookies will still taste great!
Can I make the dough ahead of time?
Definitely! Chill the dough up to 48 hours, or freeze scooped dough balls for up to 2 months. Bake straight from frozen, adding a couple extra minutes.
What if I don’t have cream of tartar?
You can substitute 2 teaspoons lemon juice or vinegar for a similar tang. It won’t be exactly the same, but it works well in a pinch.
How do I keep cookies soft?
Store in an airtight container with a slice of bread—the moisture helps keep cookies chewy. Don’t overbake, and remember cookies firm up as they cool.
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Brown Butter Pumpkin Snickerdoodle Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
These chewy, soft snickerdoodle cookies are infused with nutty brown butter and real pumpkin puree, then rolled in a crackly cinnamon-sugar coating for the ultimate fall treat. Perfect for cozy gatherings, gifting, or a comforting autumn snack.
Ingredients
- 1 cup (226g) unsalted butter, browned
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 2/3 cups (335g) all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves
- For the Cinnamon-Sugar Coating:
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently until golden-brown specks appear and a nutty aroma develops, about 5-7 minutes. Remove from heat and pour into a large bowl. Let cool for 10 minutes.
- Add 1 cup granulated sugar and 1/2 cup light brown sugar to the cooled brown butter. Whisk until well combined.
- Add pumpkin puree, egg yolk, and vanilla extract. Mix until smooth and glossy.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry mixture to the wet ingredients, mixing gently after each addition. Switch to a spatula once it thickens. If dough feels loose, chill for 30 minutes.
- Mix 1/4 cup granulated sugar with 2 teaspoons cinnamon in a small bowl for the coating.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use a cookie scoop or tablespoon to portion dough into balls (about 1 1/2 tablespoons or 30g each). Roll each ball in the cinnamon-sugar mixture until fully coated. Place on baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers look slightly underbaked.
- Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks.
Notes
For extra chewy cookies, underbake by a minute and let residual heat finish baking. If cookies are too cakey, check pumpkin puree moisture or reduce flour slightly. Dough freezes well—scoop and freeze, then bake straight from frozen, adding 2 minutes. For gluten-free, use a 1:1 blend. Vegan option: vegan butter and flax egg. Store cookies in an airtight container with a slice of bread to keep them soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 80
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle cookies, brown butter cookies, fall baking, cinnamon sugar cookies, autumn dessert, easy cookie recipe, pumpkin spice cookies
