Brown Butter Pumpkin Snickerdoodle Cookies

Save this article on:

I’ve always had a soft spot for anything pumpkin-flavored, but when autumn rolls in and the air turns crisp, it feels like the perfect excuse to bake something truly special. That’s how these Brown Butter Pumpkin Snickerdoodle Cookies came to life in my kitchen. They’re warm, spiced, and laced with the irresistible nuttiness of browned butter that elevates them beyond your average cookie.

What makes these cookies stand out is their chewy center, perfectly crisp edges, and that classic cinnamon-sugar coating. The pumpkin purée brings moisture and a subtle earthy sweetness that pairs so well with fall spices like cinnamon, nutmeg, and ginger. They’re cozy, rich, and honestly—just downright addictive.

Why You’ll Love These Brown Butter Pumpkin Snickerdoodle Cookies

These cookies are a celebration of fall flavor. The browned butter adds a depth of nuttiness that regular butter just can’t match, and the blend of pumpkin with warm spices makes every bite taste like a hug. They’re also easy to make and perfect for sharing—or keeping all to yourself.

What Kind of Pumpkin Should I Use?

Make sure you use pure pumpkin purée, not pumpkin pie filling. The latter has added sugar and spices, which can throw off the flavor balance. I typically go for canned pumpkin purée for convenience, but fresh, homemade purée works beautifully if you have it on hand.

Options for Substitutions

No brown butter? You can use regular unsalted butter, but you’ll miss out on that toasty caramel flavor. For a dairy-free version, swap the butter with a plant-based alternative and ensure it’s suitable for browning. If you’re out of cream of tartar, a little lemon juice or baking powder can be a workable replacement, though the texture may change slightly. Want to make it gluten-free? Use a 1:1 gluten-free flour blend.

---

Ingredients for These Brown Butter Pumpkin Snickerdoodle Cookies

Unsalted Butter – Browning the butter adds a deep, nutty aroma that becomes the backbone of these cookies’ flavor.

Granulated Sugar – Helps create a crisp edge and gives that sparkly finish when rolled on the outside.

Brown Sugar – Adds a caramel-like sweetness and extra chewiness.

Pumpkin Purée – Provides moisture and a subtle earthy sweetness. Be sure to use pure pumpkin, not pumpkin pie mix.

Egg Yolk – Keeps the dough rich without adding too much moisture, since pumpkin already adds plenty.

Vanilla Extract – Enhances the warmth of the spices and ties the flavors together.

All-Purpose Flour – Gives the cookies structure while keeping them soft and tender.

Baking Soda – Provides just the right amount of lift.

Cream of Tartar – Adds the classic tang and chewy texture snickerdoodles are known for.

Salt – Balances sweetness and enhances all the other flavors.

Cinnamon, Nutmeg & Ginger – These warming spices infuse the cookies with classic fall flavor.

Cinnamon Sugar (for rolling) – A mix of cinnamon and sugar creates that signature snickerdoodle coating.

---

Step 1: Brown the Butter

Add the unsalted butter to a saucepan over medium heat. Stir continuously as it melts, then foams and turns golden brown with a nutty aroma. Remove from heat and let it cool completely before using in the dough.

Step 2: Combine Wet Ingredients

In a large bowl, whisk the cooled brown butter with both sugars until smooth. Add in the pumpkin purée, egg yolk, and vanilla extract. Mix until well combined and creamy.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. This ensures the spices are evenly distributed.

Step 4: Make the Dough

Slowly mix the dry ingredients into the wet ingredients until a soft, slightly sticky dough forms. Avoid overmixing to keep the cookies tender.

Step 5: Chill the Dough

Cover the dough and refrigerate for at least 30-45 minutes. Chilling helps the dough firm up and improves the cookies’ texture.

Step 6: Roll and Coat

Scoop out dough balls (about 1.5 tablespoons each), roll them into smooth balls, then toss them in the cinnamon sugar mixture until fully coated.

Step 7: Bake

Place the dough balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are just set but the centers look slightly soft.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm for the ultimate cozy treat.

---

How Long to Prepare the Brown Butter Pumpkin Snickerdoodle Cookies

Prep Time: The dough takes about 20 minutes to prepare, including browning the butter, measuring ingredients, and mixing everything together. Allow an extra 30–45 minutes for the dough to chill. This step is crucial for achieving the perfect texture and preventing overly spread cookies.

Bake Time: Once the dough is chilled and shaped, baking each batch takes about 10–12 minutes. You’ll also need 5 minutes for cooling on the sheet before transferring to a wire rack. Altogether, the process is smooth and rewarding—ideal for a weekend baking session.

---

Tips for Perfect Brown Butter Pumpkin Snickerdoodle Cookies

• Let the brown butter cool completely before mixing it with the sugars to avoid melting the sugar and altering the dough texture.
• Don’t skip chilling the dough—it helps with flavor development and prevents flat cookies.
• Use a cookie scoop for uniform cookies that bake evenly.
• Bake until the edges are set but the center looks slightly underdone. They’ll continue to cook as they cool.
• For extra spice, you can add a pinch of cloves or allspice to the dough.

---

Watch Out for These Mistakes While Cooking

• Using too much pumpkin: Pumpkin adds moisture, so too much can make the cookies cakey. Stick to the recipe amount.
• Skipping the chill time: This will result in flat, overly spread cookies.
• Overbaking: They may look soft in the center, but that’s exactly when to pull them from the oven. Overbaking will make them dry.
• Not browning the butter properly: If underdone, you’ll miss the deep flavor. If overdone, it becomes bitter. Aim for golden brown with a nutty aroma.
• Confusing pumpkin purée with pumpkin pie filling: Pie filling is sweetened and spiced already—it’s not a good swap.

---

What to Serve With Brown Butter Pumpkin Snickerdoodle Cookies?

1. Hot Apple Cider

Warm, spiced cider pairs beautifully with the cookies’ autumn flavors.

2. Vanilla Bean Ice Cream

Serve a warm cookie with a scoop of vanilla ice cream for a cozy dessert.

3. Pumpkin Spice Latte

Double down on the pumpkin goodness with this coffee shop favorite.

4. Chai Tea

The spiced tea echoes the cookies’ flavor profile and adds a warm contrast.

5. Salted Caramel Sauce

Drizzle a little over the cookies or dip them for a decadent touch.

---

Storage Instructions

Room Temperature: Store cooled cookies in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking.

Freezing the Dough: Scoop and roll the dough into balls, coat in cinnamon sugar, and freeze on a tray. Once solid, transfer to a freezer bag for up to 2 months. Bake directly from frozen—just add 1–2 minutes to the bake time.

Freezing Baked Cookies: Let cookies cool completely, then freeze in a zip-top bag with parchment between layers. Thaw at room temperature or warm slightly in the oven before serving.

---

Estimated Nutrition (Per Cookie, Approximate)

• Calories: 165
• Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 23g
• Sugar: 13g
• Protein: 2g
• Fiber: 1g
• Sodium: 85mg
• Cholesterol: 25mg

---

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before baking. Just let it soften slightly before scooping.

Do these cookies spread a lot?

Not too much, especially if the dough is properly chilled. If you want them thicker, chill longer.

Can I make them gluten-free?

Absolutely—use a 1:1 gluten-free flour blend. The texture might be slightly softer but still delicious.

Is it okay to skip the cream of tartar?

You can substitute with lemon juice or baking powder, but it may slightly affect the texture.

Can I use pumpkin spice instead of individual spices?

Yes! Use 1 to 1.5 teaspoons of pumpkin pie spice to replace cinnamon, nutmeg, and ginger.

---

Conclusion

Brown Butter Pumpkin Snickerdoodle Cookies are the kind of treat that instantly makes you feel at home. With warm spices, chewy centers, and the irresistible depth of browned butter, they capture everything we love about fall baking. Whether you’re whipping up a batch for a gathering or indulging in a solo baking session, these cookies are guaranteed to become a seasonal favorite.

---

Print