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Cozy Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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These cozy brown butter pumpkin snickerdoodle cookies are a happy accident turned favorite—soft, chewy, and spiced with nutty brown butter, pumpkin, and a crackly cinnamon-sugar top. Ready in under 30 minutes with no chilling required, they’re perfect for fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120g) pumpkin purée (100% pure, not pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • For the cinnamon-sugar coating: ¼ cup (50g) granulated sugar mixed with 1½ tablespoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a small saucepan over medium heat. Stir occasionally as it melts. It will foam, then subside, and brown specks will form at the bottom (about 5-7 minutes). Once it smells nutty and looks amber, remove from heat immediately. Pour into a heatproof 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: In a large bowl, whisk together cooled brown butter, 1 cup granulated sugar, and ½ cup packed light brown sugar until smooth. Add ½ cup pumpkin purée, 1 large egg, and 1 teaspoon vanilla extract. Whisk until fully combined—mixture will be slightly thick and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1½ teaspoons pumpkin pie spice, and ½ teaspoon salt until no lumps remain.
  5. Make the dough: Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Do not overmix. Dough will be soft, slightly sticky, and pale orange.
  6. Prepare cinnamon-sugar coating: In a small bowl, mix ¼ cup granulated sugar with 1½ tablespoons ground cinnamon.
  7. Scoop and roll: Using a 1.5-tablespoon cookie scoop, portion dough. Roll each portion into a ball, then roll in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes, until edges are set and tops look crackled and slightly puffed. Centers will look soft—do not overbake.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If dough is too sticky, refrigerate for 10 minutes. For bigger cookies, use a 2-tablespoon scoop and bake 12-14 minutes. Blot pumpkin purée with a paper towel to remove excess moisture for best texture. Cookies can be frozen baked or unbaked.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, autumn, easy, no chill

Find it online: https://leilameals.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-recipe/