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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies combine nutty browned butter, warm pumpkin spices, and a classic cinnamon sugar coating for a soft, tender cookie that tastes like fall in every bite. No chilling required, ready in under 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place butter in a large skillet or saucepan over medium heat. Stir constantly as it melts. After a few minutes, it will foam and bubble. Keep stirring until the butter turns a deep amber color and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for about 10 minutes until warm, not hot.
  2. Mix the wet ingredients: In a large mixing bowl, combine the cooled brown butter with granulated sugar and brown sugar. Beat with an electric mixer on medium speed for about 2 minutes until smooth and slightly lighter in color. Add pumpkin puree, egg, and vanilla extract. Mix on low until combined. The mixture will look thick and glossy.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until no lumps remain.
  4. Bring it all together: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop when the flour just disappears. Scrape down the sides and bottom of the bowl with a spatula. The dough will be soft and slightly sticky.
  5. Make the cinnamon sugar coating: In a small bowl, stir together ¼ cup sugar and 1 tablespoon cinnamon until evenly combined.
  6. Scoop and roll: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Using a cookie scoop, portion out rounded tablespoons of dough. Roll each portion into a ball between your palms, then roll in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets about 2 inches apart.
  7. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges just starting to turn golden. Centers will look soft and slightly underdone. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
  8. Cool and enjoy: Let cookies cool completely on the rack (about 15 minutes) before serving.

Notes

Don’t skip browning the butter—it’s the key to the nutty flavor. Measure pumpkin carefully; too much makes cookies flat. If dough feels too soft, chill for 15-20 minutes. Use a light-colored baking sheet to prevent over-browning. Rotate the baking sheet halfway through baking. Let cookies cool on the sheet for 5 minutes before moving. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze dough balls for baking later.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, pumpkin cookies, snickerdoodle cookies, brown butter cookies

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