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Easy Brown Butter Pumpkin Snickerdoodle Cookie Recipe

brown butter pumpkin snickerdoodle cookies - featured image
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These soft and chewy snickerdoodles are made with nutty brown butter and pumpkin puree for a tender, flavorful fall cookie. Ready in about 30 minutes, they’re perfect for busy weeknights and holiday cookie swaps alike.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (100 grams) packed light brown sugar
  • ½ cup (120 grams) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup (50 grams) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut 1 cup unsalted butter into pieces and place in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. After about 4–5 minutes, the butter will foam, then subside, and golden brown specks will form at the bottom. When it smells nutty and turns deep amber, remove from heat immediately. Pour into a large mixing bowl and let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: To the cooled brown butter, add ¾ cup granulated sugar and ½ cup packed light brown sugar. Whisk until combined. Add ½ cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract. Whisk until smooth and glossy.
  4. Mix dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons cream of tartar, ½ teaspoon salt, 1½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Chill dough (optional but helpful): Cover bowl and refrigerate for 20 minutes for easier handling and thicker cookies. Can skip if short on time.
  7. Prepare cinnamon-sugar coating: In a small bowl, mix ¼ cup granulated sugar and 1 tablespoon ground cinnamon.
  8. Shape cookies: Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into 1.5-inch balls. Roll each ball between palms until smooth, then roll in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake: Bake one sheet at a time for 10–12 minutes. Cookies should look puffed and set around edges but still soft in center. Do not overbake.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t walk away from browning butter—it can burn quickly. Let brown butter cool at least 10 minutes before adding egg to avoid scrambling. For thicker cookies, chill dough 20 minutes. Do not overbake; cookies continue to set on hot baking sheet. Store in airtight container at room temperature up to 5 days. Freeze baked cookies up to 3 months, or freeze unbaked dough balls for fresh cookies on demand.

Nutrition

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

Find it online: https://ovenmila.com/easy-brown-butter-pumpkin-snickerdoodle-cookie-recipe/