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Easy Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies combine nutty browned butter with pumpkin and cinnamon-sugar for a soft, pillowy fall treat. No chilling required, ready in about 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 cup granulated sugar (plus ¼ cup for coating)
  • ½ cup packed brown sugar (light or dark)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon fine sea salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (plus 1½ tablespoons for coating)
  • 1 large egg, room temperature
  • 1½ teaspoons pure vanilla extract
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Melt completely, swirling occasionally. Cook until butter turns deep amber and smells nutty, about 5-7 minutes. Pour into a heat-safe bowl immediately to stop cooking.
  2. Cool the brown butter: Let cool for 10-15 minutes until warm but not hot (like warm bathwater).
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Set aside.
  4. Cream butter and sugars: In a stand mixer or large bowl with hand mixer, beat cooled brown butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  5. Add wet ingredients: Add pumpkin puree, egg, and vanilla extract. Beat on low until just combined (mixture may look curdled).
  6. Combine wet and dry: Add dry ingredients in two additions, mixing on low after each until just combined. Do not overmix.
  7. Make coating: In a small bowl, whisk together ¼ cup granulated sugar, 1½ tablespoons cinnamon, and optional pinch of nutmeg.
  8. Shape and coat: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in cinnamon-sugar mixture to coat. Place 2 inches apart on prepared sheets.
  9. Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies should be puffed and set at edges but soft in center.
  10. Cool: Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Don’t skip cream of tartar—it gives the signature tang. Watch brown butter carefully; it burns quickly. Chilling dough for 30 minutes deepens flavor and prevents spreading. Use room temperature ingredients for best results.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, easy cookie recipe, pumpkin spice

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