Brown Butter Pumpkin Snickerdoodle Cookies

These Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall treat—warm, spiced, soft, and buttery with a seasonal twist that will have everyone asking for more. Combining the nutty richness of browned butter with the cozy flavors of pumpkin, cinnamon, and pumpkin pie spice, these cookies are a mouthwatering upgrade on the classic snickerdoodle. Perfectly chewy in the center with slightly crisp edges, each cookie is rolled in a spiced sugar coating that caramelizes slightly during baking for a crave-worthy finish.

Pumpkin adds moisture and subtle sweetness, while browned butter lends a deep, toasty aroma that balances the spices beautifully. Unlike other pumpkin cookies that can sometimes be cakey, these strike the perfect texture balance. Whether you’re baking for a fall gathering, holiday cookie swap, or just treating yourself, these cookies deliver all the flavor of autumn in every bite.

The best part? They’re easy to make and require no fancy ingredients—just a few pantry staples and some simple techniques. So grab your whisk, preheat your oven, and get ready for your kitchen to smell like a dream of cinnamon, spice, and everything nice.

Why You’ll Love This Recipe

1. Rich Brown Butter Flavor – Toasty, nutty brown butter takes these cookies to the next level.
2. Perfect Fall Texture – Chewy centers and crisp edges without being too cakey or dry.
3. Pumpkin Spice Perfection – Pumpkin puree and warm spices make these irresistibly seasonal.
4. Cozy Aroma – Your kitchen will smell incredible while they bake—like pure autumn magic.
5. Crowd Favorite – Great for parties, gifts, or whenever you want to impress with minimal effort.

Ingredients

For the Cookies:

• Unsalted butter (browned)
• Granulated sugar
• Light brown sugar
• Pumpkin purée
• Vanilla extract
• All-purpose flour
• Ground cinnamon
• Pumpkin pie spice
• Baking soda
• Baking powder
• Cream of tartar
• Fine sea salt

For the Rolling Mixture:

• Granulated sugar
• Ground cinnamon
• Pumpkin pie spice

Variations

• Add Chocolate Chips: Dark or white chocolate pairs beautifully with pumpkin.
• Pumpkin-Free Version: Swap the pumpkin purée with applesauce or omit for a classic brown butter snickerdoodle.
• Maple Drizzle: Drizzle cookies with a glaze made from powdered sugar and maple syrup.
• Stuffed Surprise: Add a gooey caramel or cream cheese center before baking.
• Extra Spice: Add a pinch of nutmeg or clove for even more warmth.

How to Make the Recipe

Step 1: Brown the Butter

Melt butter in a pan over medium heat. Stir constantly until it foams, then turns golden brown and smells nutty. Remove from heat and let cool slightly.

Step 2: Mix Wet Ingredients

In a large bowl, mix the browned butter with granulated and brown sugars. Add pumpkin purée and vanilla extract; mix until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, cinnamon, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt.

Step 4: Combine Wet and Dry

Gradually add the dry mixture into the wet ingredients, mixing until just combined. Do not overmix.

Step 5: Chill the Dough

Cover and refrigerate the dough for at least 30 minutes to make it easier to roll and enhance the flavor.

Step 6: Roll and Coat

In a small bowl, mix the sugar, cinnamon, and pumpkin pie spice for the rolling mixture. Scoop dough into balls, then roll each in the spiced sugar coating.

Step 7: Bake

Place dough balls on a parchment-lined baking sheet, spacing them apart. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and the centers look slightly underdone.

Step 8: Cool

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Making the Recipe

• Don’t skip browning the butter – It adds incredible depth and nuttiness.
• Use room-temperature pumpkin to keep the butter from solidifying during mixing.
• Chill the dough – It helps prevent spreading and intensifies flavor.
• Don’t overbake – Take them out when the centers still look soft for the best chewy texture.
• Double the batch – They’ll disappear fast!

How to Serve

• With Coffee or Tea – The perfect cozy companion for your favorite hot drink.
• Holiday Treat Platter – A seasonal standout among other cookies and desserts.
• Giftable Goodies – Pack in cute boxes or jars for homemade gifts.
• After-Dinner Dessert – Serve warm with a scoop of vanilla ice cream.
• Fall Festive Table – Pair with cider or mulled wine at your autumn parties.

Make Ahead and Storage

Storing Leftovers

Store cookies in an airtight container at room temperature for up to 4–5 days.

Freezing

Freeze baked cookies in a single layer, then transfer to a sealed container for up to 2 months. Freeze dough balls uncoated in sugar and roll before baking.

Reheating

To refresh cookies, microwave for 10 seconds or warm in a 300°F oven for 5 minutes.

FAQs

1. What does brown butter do in cookies?

It adds a rich, nutty flavor and deeper complexity than regular melted butter.

2. Can I use canned pumpkin pie filling?

No, use pure pumpkin purée only—pie filling has added sugar and spices.

3. Why chill the dough?

Chilling firms up the dough, preventing overspreading and enhancing flavor.

4. Can I make these gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend designed for baking.

5. What can I use instead of cream of tartar?

Use 1 tsp baking powder total (instead of both baking soda and cream of tartar) as a workaround.

6. How do I know when they’re done baking?

Edges should be set and the centers slightly soft—they’ll continue to cook as they cool.

7. Can I make the dough ahead of time?

Yes, it can be made 1–2 days in advance and stored in the fridge.

8. Do I have to roll them in sugar?

It’s traditional and adds a slight crunch, but you can skip or reduce the coating if you prefer.

9. Can I double the recipe?

Absolutely! These cookies are great for sharing or freezing.

10. Can I make them crispier?

Bake a minute or two longer for firmer edges, but be careful not to overbake.

Conclusion

These Brown Butter Pumpkin Snickerdoodle Cookies are a warm hug in cookie form—perfect for autumn days, cozy nights, and everything in between. With their chewy centers, crisp edges, and spiced sugar coating, they’re everything you love about fall baking. Whether you’re making them for a holiday spread or simply to enjoy with a cup of tea, these cookies will quickly become a seasonal favorite. So light a candle, turn on your favorite playlist, and get baking—you’re in for a real treat.

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