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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies are soft in the middle, slightly crisp around the edges, and rolled in cinnamon sugar. The nutty brown butter and pumpkin puree create a chewy, flavorful cookie that converts even pumpkin skeptics.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 ¼ cups all-purpose flour
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the cinnamon-sugar coating:
  • ¼ cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored skillet or saucepan over medium heat. Stir constantly. After 5-7 minutes, the butter will turn golden amber with brown specks and smell nutty. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined and smooth.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no clumps remain.
  4. Fold the dry into the wet: Add dry ingredients to wet in two additions, folding gently with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a small bowl, mix ¼ cup sugar and 1 tablespoon cinnamon for coating.
  7. Scoop and coat: Using a cookie scoop or tablespoon, portion dough into 1.5-tablespoon balls. Roll each ball smooth, then roll in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart. Makes about 24 cookies.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges set and centers still soft. For extra gooey cookies, bake 10 minutes; for firmer, 11-12 minutes.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is non-negotiable to prevent flat cookies. Brown butter should be watched carefully to avoid burning. For best results, use room temperature egg and pumpkin puree. Cookies taste even better on day two.

Nutrition

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

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