Print

Best Easy Brown Butter Pumpkin Snickerdoodles Recipe

brown butter pumpkin snickerdoodles - featured image
Print Recipe

These brown butter pumpkin snickerdoodles are soft, pillowy, and deeply autumnal. The nutty brown butter and pumpkin puree create a tender, chewy texture with a classic snickerdoodle tang, perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (180g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • For rolling: ¼ cup granulated sugar and 2 teaspoons cinnamon

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a large skillet over medium heat. Melt completely, then stir constantly with a wooden spoon. The butter will foam, then the foam will subside, and brown specks will form at the bottom (about 5-7 minutes). When it smells nutty and turns deep amber, remove from heat immediately. Pour into a large mixing bowl, including all brown bits. Let cool for 10 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add 1 cup granulated sugar and ½ cup packed light brown sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand. Add ¾ cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract. Whisk until smooth and fully combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt until evenly distributed.
  4. Make the dough: Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until just combined. Do not overmix. The dough will be soft, slightly sticky, and fragrant.
  5. Prepare the cinnamon sugar coating: In a small bowl, mix together ¼ cup granulated sugar and 2 teaspoons cinnamon.
  6. Shape the cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball, then roll in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart. Do not flatten.
  7. Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and slightly cracked on top with golden edges. Centers will look soft and slightly underdone.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip browning the butter; it’s the key to the nutty flavor. Measure flour correctly by spooning and leveling. Let cookies cool on the pan for 5 minutes before moving. For a chewier texture, swap ¼ cup granulated sugar for additional brown sugar. Dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodles, fall cookies, easy cookie recipe, pumpkin cookies, brown butter cookies

Find it online: https://lolaspoon.com/best-easy-brown-butter-pumpkin-snickerdoodles-recipe/