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Cozy Brown Butter Pumpkin Snickerdoodle Cookies Easy Homemade Recipe with Cinnamon Sugar

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These cookies combine the warm, nutty flavor of brown butter with a cozy pumpkin twist and classic snickerdoodle cinnamon sugar coating, resulting in a soft, chewy, and slightly crisp autumn treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • ½ cup (120 g) pumpkin puree (plain canned pumpkin, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (315 g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Cinnamon Sugar Mix: ½ cup granulated sugar + 2 teaspoons ground cinnamon

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227 g) unsalted butter. Stir constantly as it foams, then starts to turn golden brown with nutty aromas, about 5–7 minutes. Be careful not to burn it. Pour browned butter into a heatproof bowl and let cool for 10 minutes.
  2. Mix Wet Ingredients: In a large bowl, combine the cooled browned butter with ¾ cup (150 g) granulated sugar and ½ cup (100 g) packed brown sugar. Beat with an electric mixer on medium speed for 2 minutes until creamy. Add ½ cup (120 g) pumpkin puree, 1 large egg (room temperature), and 1 teaspoon vanilla extract. Mix until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. The dough will be soft and slightly sticky. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Prepare Cinnamon Sugar: In a small bowl, mix ½ cup granulated sugar with 2 teaspoons ground cinnamon. Set aside.
  6. Form Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, form dough into 1 ½-inch (3.8 cm) balls. Roll each ball generously in the cinnamon sugar mixture to coat.
  7. Bake: Place dough balls 2 inches (5 cm) apart on baking sheets. Bake for 10–12 minutes, or until edges are golden brown and centers look set but still soft. The cookies will firm up as they cool.
  8. Finish with Cinnamon Sugar: Right after removing from the oven, sprinkle a little more cinnamon sugar on top of each cookie for extra crunch and flavor.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. This prevents them from breaking apart.

Notes

If dough is too sticky, chill for an additional 10–15 minutes. Do not skip chilling the dough as it improves texture and flavor. Use a light-colored pan to brown butter to avoid burning. Roll dough balls in cinnamon sugar before and after baking for signature crunch. Keep cookies spaced at least 2 inches apart to prevent spreading together. Pull cookies out when centers are still soft for chewy texture. For gluten-free, substitute flour with 1:1 gluten-free baking blend and add xanthan gum if needed. For vegan, use vegan butter and a flax egg.

Nutrition

Keywords: brown butter cookies, pumpkin snickerdoodles, cinnamon sugar cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, autumn desserts

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