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Brown Butter Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These Brown Butter Pumpkin Snickerdoodle Cookies are soft in the middle, slightly crisp at the edges, and taste like autumn baked into a single bite. Made with brown butter, pumpkin, and warm spices, they’re easy enough for a weeknight and perfect for fall baking.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons (140g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 tablespoons (36g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally. After about 4-5 minutes, the butter will foam and golden-brown specks will form. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Mix the wet ingredients: In a large bowl, combine the slightly cooled brown butter with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar. Whisk vigorously for about 1 minute until smooth. Add 1/3 cup pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract. Whisk until fully incorporated.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 1 cup + 2 tablespoons all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
  4. Make the dough: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until no streaks of flour remain. The dough will be soft and slightly sticky.
  5. Prepare the coating: In a small shallow bowl, mix 3 tablespoons granulated sugar with 1 tablespoon ground cinnamon.
  6. Shape and coat the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a 1.5-tablespoon cookie scoop or two spoons, portion out the dough. Roll each portion into a smooth ball, then roll in the cinnamon-sugar mixture to coat evenly. Place on the prepared baking sheet about 2 inches apart. You should get about 12-14 cookies.
  7. Bake: Bake for 10-12 minutes. The cookies will look puffed and slightly cracked on top, with set edges and soft centers. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip browning the butter—it adds deep, nutty flavor. Cool the brown butter before using to prevent cookies from spreading too much. Measure flour correctly by spooning and leveling. Don’t overbake; cookies continue to cook on the hot baking sheet. Use room temperature ingredients for best results. Cream of tartar is essential for the classic snickerdoodle tang.

Nutrition

Keywords: brown butter pumpkin snickerdoodle cookies, easy fall recipe, pumpkin cookies, snickerdoodle cookies, fall baking, no chill cookies

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