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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies are chewy, buttery, and spice-forward, featuring nutty browned butter and a crackly cinnamon-sugar coating. Perfect for fall gatherings, they’re a crowd-pleaser that even pumpkin skeptics love.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of pumpkin pie spice (optional)

Instructions

  1. Brown the butter: Cut butter into even pieces and place in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, and turns amber with brown specks (about 5-7 minutes). Immediately pour into a heatproof bowl and let cool for 10 minutes.
  2. Cream the butter and sugars: Pour cooled browned butter into a mixing bowl. Add granulated sugar and brown sugar. Beat on medium speed for 2-3 minutes until smooth and slightly lighter in color.
  3. Add wet ingredients: Add pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until just combined (mixture may look curdled).
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, pumpkin pie spice, cinnamon, and nutmeg.
  5. Mix the dough: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Dough will be soft and slightly sticky.
  6. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 days).
  7. Preheat and prep: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. In a small bowl, whisk together coating sugar, cinnamon, and optional pumpkin pie spice.
  8. Scoop and coat: Use a cookie scoop to portion rounded tablespoons of dough. Roll into smooth balls, then roll generously in cinnamon-sugar mixture. Place on prepared sheets, spacing 2 inches apart.
  9. Bake: Bake one sheet at a time on center rack for 10-12 minutes, until edges are set and lightly golden but centers still look soft and puffed.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading. For best flavor, use high-quality butter like Kerrygold. The dough can be made a day ahead. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter cookies, fall cookies, pumpkin dessert, snickerdoodle recipe

Find it online: https://gleamgulp.com/best-brown-butter-pumpkin-snickerdoodle-cookies/