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

Scale

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