Brown Butter Pumpkin Snickerdoodle Cookies Recipe

If you adore cozy fall flavors and classic cookies with a delightful twist, then the Brown Butter Pumpkin Snickerdoodle Cookies Recipe is about to become your new favorite indulgence. These cookies perfectly blend the warm spices of pumpkin pie with the nostalgic cinnamon sugar coating of traditional snickerdoodles, all elevated by the rich, nutty depth of brown butter. Every bite delivers a tender, chewy texture with a subtle pumpkin undertone, making them irresistible and perfect for any season, especially when you want that comforting homemade touch.

Ingredients You’ll Need

This Brown Butter Pumpkin Snickerdoodle Cookies Recipe uses simple, pantry-friendly ingredients that come together beautifully to create extraordinary flavor and texture. Each component plays a crucial role in capturing that perfect balance of spice, moisture, and chewiness that defines these cookies.

• Unsalted butter: Browning the butter adds a nutty richness that makes these cookies stand out from the crowd.
• Granulated sugar: Provides just the right amount of sweetness and helps create a tender crumb.
• Brown sugar: Adds moisture and a deeper caramel flavor to complement the pumpkin.
• Pumpkin puree: Infuses moisture and classic autumn flavor while keeping the cookies soft and tender.
• Egg yolk: Enhances richness and binds the ingredients together perfectly.
• Vanilla extract: A subtle accent that rounds out all the warm, spicy flavors.
• All-purpose flour: Forms the structure and body of the cookie dough.
• Cream of tartar: Provides the characteristic tang and chewiness snickerdoodles are famous for.
• Baking soda: Helps the cookies rise just enough for a soft texture.
• Salt: Balances sweetness and enhances the pumpkin spice blend.
• Ground cinnamon, nutmeg, ginger, and cloves: The cozy spice mix that gives these snickerdoodles their signature warmth.
• Cinnamon sugar coating: A simple but essential mixture of granulated sugar and cinnamon to give the cookies that classic snickerdoodle crunch and sparkle.

How to Make Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Step 1: Brown the Butter

Start by melting the unsalted butter over medium heat and keep swirling occasionally to ensure even browning. This process not only melts the butter but transforms its flavor, giving it a deep, toasty nuttiness that is absolutely magic when baked into cookies. When the butter becomes foamy and takes on a golden brown shade with a delightful aroma, remove it from heat and let it cool to room temperature before proceeding.

Step 2: Combine Wet Ingredients

In a large bowl, mix the cooled browned butter with granulated sugar and brown sugar until fully combined. Then, stir in the pumpkin puree, egg yolk, and vanilla extract until the mixture is smooth and luscious. This wet base is packed with richness and hints of fall that sets the tone for these cookies.

Step 3: Mix Dry Ingredients

Whisk together the flour, cream of tartar, baking soda, salt, and the warm spices of cinnamon, nutmeg, ginger, and cloves in a separate bowl. This spice blend is the heart of the Brown Butter Pumpkin Snickerdoodle Cookies Recipe, delivering that quintessential autumnal flavor with every bite.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, folding gently to combine. Be careful not to over-mix here; you want a tender dough without activating too much gluten, which could make the cookies tough.

Step 5: Chill the Dough

Cover the dough and refrigerate it for at least 30 minutes. Chilling makes the dough easier to handle and helps the cookies maintain their shape when baked, while also enhancing flavors as they meld together.

Step 6: Prepare for Baking

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Meanwhile, mix the cinnamon and sugar for the coating in a small bowl. This step gives these cookies their signature snickerdoodle sparkle and bite.

Step 7: Shape and Coat

Scoop about 1.5 tablespoons of chilled dough and roll it into balls. Roll each ball generously in the cinnamon sugar mixture to coat them fully—this is the moment where cookie magic truly begins.

Step 8: Bake to Perfection

Arrange the coated dough balls on the prepared baking sheet with at least 2 inches of space between each, then bake for 10 to 12 minutes. The edges should turn lightly golden while the centers remain slightly soft; they will firm up as they cool, resulting in that tender, chewy texture you crave.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting period helps them set fully and ensures you get the perfect texture with every bite.

How to Serve Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Garnishes

To elevate your Brown Butter Pumpkin Snickerdoodle Cookies Recipe even further, sprinkle a little extra cinnamon sugar on top right after baking while they’re still warm for an eye-catching sparkle. For a more decadent touch, drizzle them lightly with melted white chocolate or a simple glaze made from powdered sugar and milk—it adds a subtle sweetness without overpowering the spices.

Side Dishes

These cookies pair wonderfully with warm beverages like spiced chai tea, hot apple cider, or a creamy latte to complement their cozy flavors. If you’re serving them for a fall gathering, consider placing them alongside a bowl of whipped cream or a scoop of vanilla ice cream to turn them into a delightful dessert experience.

Creative Ways to Present

For a charming presentation, arrange your Brown Butter Pumpkin Snickerdoodle Cookies Recipe on a rustic wooden platter lined with autumn leaves or festive linen. You can also sandwich two cookies with a dollop of cinnamon cream cheese frosting or pumpkin butter for a special twist that’s sure to wow friends and family at any occasion.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature. They will remain fresh and chewy for up to 5 days, allowing you to enjoy that comforting Brown Butter Pumpkin Snickerdoodle Cookies Recipe flavor whenever the craving strikes.

Freezing

If you want to prepare ahead or save leftovers for later, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months, ready to satisfy your snack needs anytime.

Reheating

To bring back that fresh-baked warmth, simply reheat frozen or stored cookies in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This lightly warms and softens the cookies, reviving the rich brown butter aroma and spicy pumpkin notes you love.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly in this Brown Butter Pumpkin Snickerdoodle Cookies Recipe and is a great time-saver. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sweeteners.

What makes brown butter so special for these cookies?

Brown butter transforms the flavor by developing toasted, nutty notes that add incredible depth to the cookies. This simple step elevates the entire recipe, turning ordinary pumpkin snickerdoodles into a more sophisticated and irresistible treat.

Can I make this recipe vegan or dairy-free?

While this recipe relies on butter and egg yolk for texture and flavor, you can experiment with vegan butter alternatives and flax or chia egg substitutes. Keep in mind that the flavor and texture might differ slightly, but it’s definitely possible to adapt to your needs.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes is key to controlling spread. Also, browning the butter and handling the dough with care helps maintain the ideal cookie shape and chewy texture.

Can I add mix-ins like nuts or chocolate chips?

Yes! Adding chopped pecans, walnuts, or semi-sweet chocolate chips can add extra texture and flavor layers. Just fold them in gently after combining your wet and dry ingredients to keep the dough balanced.

Final Thoughts

There’s something truly special about the Brown Butter Pumpkin Snickerdoodle Cookies Recipe that makes it a standout in both flavor and comfort. Whether you’re baking up a batch for the holidays, a cozy afternoon snack, or sharing with loved ones, these cookies bring warmth and joy to every bite. I can’t wait for you to try making these and experience how the rich brown butter and pumpkin spices come together to create one of the most unforgettable cookies you’ll ever taste.

Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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3.9 from 80 reviews

• Author: admin
• Total Time: 1 hour 12 minutes
• Yield: 24 cookies 1x

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Description

These Brown Butter Pumpkin Snickerdoodle Cookies combine the classic warm spices of snickerdoodles with the rich, autumnal flavor of pumpkin puree and nutty brown butter. The cookies are soft and chewy with a lightly crisp edge, coated in a cinnamon sugar mixture for a delicious finishing touch, perfect for fall or any cozy occasion.

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Ingredients

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Cookie Dough

• 1 cup (2 sticks) unsalted butter
• 1/2 cup granulated sugar
• 1 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

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Instructions

1. Brown the butter: In a medium saucepan over medium heat, melt the butter while swirling occasionally. Continue cooking until it foams and turns a golden brown color with a nutty aroma, about 5-7 minutes. Remove from heat and let it cool to room temperature.
2. Mix sugars and butter: In a large mixing bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix thoroughly until well combined.
3. Add pumpkin and egg yolk: Stir in the pumpkin puree, egg yolk, and vanilla extract until the mixture is smooth.
4. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing to keep cookies tender.
6. Chill the dough: Cover the dough and refrigerate for at least 30 minutes to firm up, making it easier to handle and shape.
7. Prepare for baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Make cinnamon sugar coating: In a small bowl, mix together the granulated sugar and ground cinnamon for rolling the cookies.
9. Shape and coat cookies: Scoop about 1.5 tablespoons of dough and roll into balls. Roll each dough ball in the cinnamon sugar mixture, coating them completely.
10. Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
11. Bake: Bake for 10-12 minutes, until edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.
12. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Be sure to let the browned butter cool before mixing it with sugar to avoid melting the sugar too much.
• Chilling the dough helps prevent excessive spreading during baking and makes the dough easier to handle.
• The cookies may look slightly soft in the center when taken out of the oven; they will firm up as they cool.
• You can substitute pumpkin puree with an equal amount of applesauce if desired, but pumpkin adds signature flavor and moisture.
• For best results, use fresh spices to ensure the most vibrant flavor.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American