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Best Brown Butter Pumpkin Snickerdoodle Cookies Recipe

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These brown butter pumpkin snickerdoodle cookies are soft, chewy, and packed with warm fall spices. The nutty depth of browned butter pairs perfectly with pumpkin and a classic cinnamon-sugar coating.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place the butter in a large skillet or saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 5-7 minutes, the foam will subside and golden brown specks will form at the bottom. Remove from heat and pour into a heatproof bowl to stop cooking.
  2. Cool the butter: Let the browned butter cool for about 10-15 minutes until warm but not hot.
  3. Mix the wet ingredients: In a large mixing bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Add the pumpkin puree, egg, and vanilla extract. Mix until fully incorporated.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Add dry to wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a wooden spoon. Mix just until the flour disappears. The dough will be soft and slightly sticky.
  6. Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the coating: In a small bowl, mix together the 1/4 cup granulated sugar and 2 teaspoons cinnamon.
  8. Shape the cookies: Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough. Roll into a ball, then roll in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheet about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Make sure your pumpkin puree isn’t too watery; blot with a paper towel if needed. Don’t overmix the dough. Let cookies cool on the baking sheet for 5 minutes before transferring. For best results, bake one sheet at a time.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall baking, cinnamon sugar

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