Brown Butter Pumpkin Snickerdoodle Cookies

Brown Butter Pumpkin Snickerdoodle Cookies bring all the cozy fall vibes in one irresistible bite. With nutty browned butter, warm cinnamon, and real pumpkin purée, these cookies are soft in the center, crisp at the edges, and perfectly spiced for autumn days. Every cookie has that nostalgic snickerdoodle sugar crust but with a rich, caramel-like twist from the butter that makes them unforgettable.

What makes this recipe extra special is its texture—slightly chewy with a melt-in-your-mouth crumb that tastes like bakery perfection. Whether you’re baking for family, friends, or just yourself, these cookies make any moment feel comforting and warm.

Interestingly, the classic snickerdoodle dates back to the late 1800s in New England, believed to have German origins. Over time, it became an American favorite—especially when pumpkin joined the mix for fall. Now, this modern twist combines heritage with flavor, giving you the best of both worlds in one delicious, golden cookie.

Recipe Yield: 18 cookies

INGREDIENTS

1½ cups all-purpose flour
⅓ cup pumpkin purée (not pumpkin pie filling)
½ cup unsalted butter, browned and cooled
½ cup light brown sugar
⅓ cup granulated sugar
1 tsp vanilla extract
1 large egg yolk
½ tsp baking soda
1 tsp cream of tartar
1½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt

Cinnamon Sugar Coating:
¼ cup granulated sugar
1½ tsp ground cinnamon

INSTRUCTIONS

1. Brown the butter:
In a small saucepan, melt butter over medium heat, swirling often, until it turns golden brown and smells nutty. Remove from heat and let cool for 15–20 minutes.

2. Mix wet ingredients:
In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, vanilla, and egg yolk. Mix until fully combined.

3. Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.

4. Form the dough:
Gradually add dry ingredients to the wet mixture, stirring until just combined. The dough will be soft but not sticky. Chill in the refrigerator for 30 minutes to firm slightly.

5. Prepare cinnamon sugar:
In a small bowl, combine granulated sugar and cinnamon. Roll chilled dough into 1½-inch balls, then coat evenly in cinnamon sugar.

6. Bake the cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place cookies 2 inches apart and bake for 10–12 minutes, until edges are set and centers are soft.

7. Cool and serve:
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack. Enjoy warm or at room temperature.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Brown the butter slowly: Don’t rush the browning process—watch closely for golden color and nutty aroma. It adds deep flavor that defines these cookies.
• Chill the dough: Chilling helps the butter solidify slightly, keeping your cookies chewy and preventing spreading during baking.
• Use real pumpkin purée: Skip the pie filling! Pure pumpkin gives better texture and lets the cinnamon sugar coating shine.