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Best Brown Butter Pumpkin Snickerdoodle Cookies Recipe (Easy)

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These brown butter pumpkin snickerdoodle cookies are soft, chewy, and packed with warm fall spices. The nutty brown butter and pumpkin puree create an unforgettable cookie that’s perfect for any gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180g) pumpkin puree (not pumpkin pie filling)
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, stirring occasionally, until it turns golden brown and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. In a large mixing bowl, combine cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar. Whisk until well combined. Add 1 large egg and 1 teaspoon vanilla extract, whisk until smooth. Add 3/4 cup pumpkin puree and stir until fully incorporated.
  4. In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon.
  5. Gradually add dry ingredients to wet mixture, stirring with a wooden spoon or rubber spatula until just combined. Do not overmix.
  6. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
  7. Using a 1.5-tablespoon cookie scoop or spoon, portion dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look soft. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, letting baking sheets cool completely between batches.

Notes

For best results, use 100% pure pumpkin puree, not pumpkin pie filling. Let brown butter cool for at least 10 minutes before mixing. For softer cookies, slightly underbake. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, easy, quick

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