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Perfect Brown Butter Pumpkin Snickerdoodle Cookies

brown butter pumpkin snickerdoodle cookies - featured image
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These soft and chewy snickerdoodles feature nutty brown butter and warm pumpkin spices, rolled in cinnamon sugar for a crackly top. A perfect fall cookie that’s simple to make and deeply flavorful.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ⅓ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the butter: Cut butter into pieces and place in a light-colored skillet or saucepan over medium heat. Stir frequently until it foams, subsides, and turns amber with brown specks (5-7 minutes). Pour into a heat-safe bowl and let cool 10-15 minutes.
  2. Prep dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Make the dough: In a large bowl, beat cooled brown butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes. Add pumpkin puree, egg, and vanilla; beat on low until smooth.
  4. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix. Fold a few times with a rubber spatula.
  5. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour preferred).
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a small bowl, mix coating sugar, cinnamon, and optional nutmeg.
  7. Shape and coat: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in cinnamon sugar mixture until coated. Place 2 inches apart on prepared baking sheets.
  8. Bake: Bake for 10-12 minutes, until edges are set and slightly golden. Centers will look soft.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Don’t overbake; cookies will look underdone when removed but will set as they cool. Use good quality butter for best brown butter flavor. If pumpkin puree is watery, blot with a paper towel before adding.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, cinnamon, easy, soft, chewy

Find it online: https://tablemira.com/perfect-brown-butter-pumpkin-snickerdoodle-cookies/