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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies are soft, spiced, and deeply flavored with nutty brown butter and warm pumpkin. The perfect fall cookie with a crackly cinnamon-sugar coating and tender center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar (light or dark)
  • ½ cup granulated sugar
  • ½ cup pumpkin puree (100% pumpkin, not pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)

Instructions

  1. Brown the butter: Cut 1 cup butter into pieces and place in a light-colored skillet over medium heat. Stir constantly for 5–7 minutes until butter foams, foam subsides, and golden brown specks form at the bottom. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10–15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. Cream butter and sugars: In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until lighter and slightly fluffy.
  4. Add wet ingredients: Add pumpkin puree, egg, and vanilla extract. Beat on low until combined and smooth. Scrape sides of bowl.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low just until flour disappears. Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours for best results).
  7. Preheat oven: About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Make cinnamon sugar coating: In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon.
  9. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake: Bake one sheet at a time for 10–12 minutes. Cookies should look puffed, crackly on top, and slightly underdone in the center. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  11. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not skip browning the butter properly—look for amber specks and a nutty aroma. Chill the dough for at least 30 minutes to prevent spreading. For best results, use a light-colored pan to monitor butter browning. Cookies taste even better on day two as flavors deepen.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall baking, cinnamon sugar, pumpkin spice

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