Chewy edges, soft centers, and a crackly cinnamon-sugar coating with warm pumpkin spice—these Brown Butter Pumpkin Snickerdoodles taste like fall in cookie form. The brown butter adds a deep, nutty flavor, pumpkin puree keeps them soft for days, and the cinnamon–pumpkin spice sugar on the outside gives each bite that classic snickerdoodle snap.
They’re the kind of cookie you bring to a gathering and everyone asks, “Can I get this recipe?”
Why You’ll Love Them
- Brown butter magic: Nutty, caramel-like flavor that takes regular pumpkin cookies to the next level.
- Soft & chewy (not cakey): Just enough pumpkin for flavor and moisture without turning them into cake.
- Perfectly spiced: Cinnamon + pumpkin pie spice for that cozy, fall bakery smell.
- Make-ahead friendly: The dough chills well and the baked cookies stay soft for days.
Ingredients
Brown Butter Pumpkin Cookie Dough
- ¾ cup (170 g) unsalted butter
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- ⅓ cup (80 g) pumpkin puree (NOT pumpkin pie filling)
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 2 ½ cups (300 g) all-purpose flour, spooned and leveled
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice (or extra cinnamon if you prefer)
- 1 tsp cream of tartar (classic for snickerdoodles chew)
- 1 tsp baking soda
- ½ tsp fine salt
Using just egg yolk + pumpkin (and not a full egg) helps keep the cookies chewy instead of cakey.
Cinnamon Pumpkin Sugar Coating
- ¼ cup (50 g) granulated sugar
- 1 ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice (optional, for extra fall flavor)
Time & Yield
- Prep: 25–30 minutes (including browning butter)
- Chill Time: 30–45 minutes
- Bake: 10–12 minutes per batch
- Total: ~1½–2 hours (mostly chilling & baking)
- Yield: 20–24 cookies, depending on size
Instructions
1) Brown the Butter
- Melt & brown:
- Add the butter to a light-colored saucepan over medium heat.
- Melt, then continue cooking, stirring frequently, until:
- It foams,
- The milk solids turn golden brown, and
- It smells nutty and toasty.
- Cool it down:
- Immediately pour the browned butter into a heatproof bowl, scraping in all the golden bits.
- Let cool 10–15 minutes until just warm, not hot (you don’t want to scramble the yolk).
2) Whisk the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cinnamon
- Pumpkin pie spice
- Cream of tartar
- Baking soda
- Salt
Set aside.
3) Make the Pumpkin Cookie Dough
- Mix sugars & brown butter:
- In a large bowl, whisk the brown sugar and granulated sugar with the cooled brown butter until smooth and glossy.
- Add pumpkin & vanilla:
- Whisk in pumpkin puree, egg yolk, and vanilla until fully combined and smooth.
- Add the dry ingredients:
- Add the flour mixture to the wet ingredients.
- Stir with a spatula or wooden spoon until no dry streaks remain.
- The dough will be soft and slightly sticky—this is normal.
- Chill the dough:
- Cover the bowl and chill in the fridge for 30–45 minutes (or up to 24 hours).
- Chilling helps the flavors develop and keeps the cookies thick and chewy.
4) Preheat & Prepare the Coating
- Preheat the oven:
- When the dough is almost done chilling, preheat your oven to 350°F (175°C).
- Line 2 baking sheets with parchment paper.
- Make the cinnamon pumpkin sugar:
- In a small bowl, mix granulated sugar, cinnamon, and pumpkin pie spice.
- Stir until evenly combined.
5) Shape, Coat & Bake
- Scoop the dough:
- Using a cookie scoop or spoon, portion the dough into 1½–2 tablespoon balls.
- Roll gently between your palms to smooth.
- Coat in cinnamon sugar:
- Roll each dough ball generously in the cinnamon pumpkin sugar until fully coated.
- Arrange on baking sheet:
- Place on the prepared baking sheets, spacing about 2 inches apart (they will spread).
- Bake:
- Bake for 10–12 minutes, until:
- The edges are set and lightly golden, and
- The centers still look soft and slightly underbaked (they’ll firm up as they cool).
- Bake for 10–12 minutes, until:
- Cool:
- Let cookies cool on the baking sheet for 5–10 minutes.
- Transfer to a wire rack to cool completely—or enjoy slightly warm.
Serve Them Like This
- Pile them on a plate and dust lightly with extra cinnamon sugar if you want a bakery look.
- Serve with:
- Hot coffee or latte
- Chai or spiced tea
- Cold milk (classic cookie combo)
- For dessert, sandwich vanilla ice cream between two cookies for a fall-inspired ice cream sandwich.
Pro Tips for the Best Texture & Flavor
- Don’t skip browning the butter: It’s the key to that nutty, deep flavor. Watch carefully; it can go from brown to burnt fast.
- Blot pumpkin if very wet: If your pumpkin puree looks watery, you can pat it with paper towels to remove excess moisture. Less water = less cakey cookies.
- Chill the dough: This step helps control spreading, thickens the dough, and intensifies flavor.
- Underbake slightly: Pull them out when the centers still look a bit soft—overbaked snickerdoodles get dry.
- Bake one test cookie: If it spreads too much, chill the dough a bit longer; if it doesn’t spread enough, let the dough warm up for 5–10 minutes.
Variations & Twists
- Extra-Spiced Version:
- Add a pinch of nutmeg and cloves to the dry ingredients for a deeper spice profile.
- Maple Drizzle:
- Whisk powdered sugar with a little maple syrup and milk, then drizzle over cooled cookies.
- Nutty Crunch:
- Fold in ½ cup chopped pecans or walnuts to the dough for extra texture.
- Gluten-Free Swap:
- Use a 1:1 gluten-free flour blend designed for baking. Chilling becomes even more important for structure.
Make-Ahead, Storage & Freezing
- Make-Ahead Dough:
- Chill dough up to 24 hours in the fridge.
- For longer storage, scoop into balls, roll in sugar, and freeze on a tray, then transfer to a bag.
- Room Temperature Storage:
- Store baked cookies in an airtight container at room temp for 3–4 days.
- Add a small piece of bread or a marshmallow to the container to help keep them soft.
- Freezing Baked Cookies:
- Freeze fully cooled cookies in a single layer, then transfer to a freezer bag.
- Thaw at room temperature; they’ll still taste freshly baked.
Nutrition
- Calories: ~140–170 kcal
- Fat: ~7–9 g
- Carbs: ~18–22 g
- Protein: ~2 g
(Exact values depend on size and ingredients.)
Why This Recipe Works
Browning the butter adds rich, nutty depth that pairs perfectly with pumpkin and spices. Using pumpkin plus an egg yolk (not a full egg) gives all the moisture and flavor you want without turning the cookies cakey. Chilling the dough keeps them thick and chewy, while the cinnamon–pumpkin sugar coating adds a crisp, fragrant shell around a soft, tender center.
Final Thought: When you want a cozy cookie that feels special but still simple to make, these Brown Butter Pumpkin Snickerdoodles are the kind of treat you’ll bake once—and then crave all season long.