Print

Best Brown Butter Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

brown butter pumpkin snickerdoodle cookies - featured image
Print Recipe

These chewy, slightly crisp snickerdoodle cookies combine nutty brown butter with pumpkin puree and a cinnamon sugar coating for a perfect fall treat. No chilling required, ready in about 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar (plus 1/4 cup for coating)
  • 2 1/4 cups all-purpose flour
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (plus 2 tablespoons for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Stir frequently until melted, foamy, and golden brown specks form (about 5-7 minutes). Immediately remove from heat and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add brown sugar and granulated sugar. Whisk vigorously for 1 minute until well combined. Add pumpkin puree, egg, and vanilla extract. Whisk until smooth and glossy.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and 1 teaspoon cinnamon until no clumps remain.
  4. Fold it together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  6. Make the coating: In a small bowl, mix together 1/4 cup granulated sugar and 2 tablespoons cinnamon.
  7. Scoop and roll: Using a 1.5-tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball in cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart. Makes about 24 cookies.
  8. Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed with set edges and soft centers.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang and prevents spreading. If dough feels too sticky, refrigerate for 15 minutes. For best flavor, let cookies rest overnight. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, easy recipe, cinnamon sugar

Find it online: https://sizzlesprout.com/best-brown-butter-pumpkin-snickerdoodle-cookies-easy-fall-recipe/