There is something truly magical about Brown Butter Pumpkin Snickerdoodle Cookies. These cozy, melt-in-your-mouth delights bring the warm, comforting flavors of fall into one perfectly spiced cookie. With the nutty depth of brown butter, the seasonal essence of pumpkin, and the signature cinnamon sugar crunch of a snickerdoodle, this recipe is a must-bake for anyone who adores autumn treats. Whether you’re new to snickerdoodles or a seasoned cookie lover looking for a fresh twist, these cookies promise rich flavor and soft texture in every bite.

Why You’ll Love This Recipe

Rich Flavor Fusion: Brown butter adds a nutty warmth that perfectly complements the pumpkin spice accents.
Perfectly Soft Texture: These cookies stay soft and chewy thanks to pumpkin puree and careful baking.
Simple Ingredients: Uses pantry staples with just a hint of pumpkin magic—easy and approachable.
Fall-Inspired Spice: The cinnamon and nutmeg blend delivers cozy vibes in every bite.
Great for Sharing: These cookies impress at parties, bake sales, or a quiet night in with friends.

Ingredients You’ll Need

This recipe calls for a handful of simple yet essential ingredients, each carefully chosen to enhance the taste, texture, and color of your Brown Butter Pumpkin Snickerdoodle Cookies. From the rich depth of browned butter to the moist pumpkin puree, every element plays a key role.

Unsalted Butter: Browned to develop sweet, nutty flavors, giving the cookies their signature complexity.
Pumpkin Puree: Adds moisture, softness, and that unmistakable fall flavor without overpowering.
Granulated Sugar: Sweetens the dough and helps create a crackly cinnamon sugar crust.
Brown Sugar: Contributes chewiness and a subtle molasses undertone.
All-Purpose Flour: Forms the sturdy yet tender base of each cookie.
Cream of Tartar: The secret to classic snickerdoodle tang and texture.
Baking Soda: Helps the cookies rise beautifully.
Ground Cinnamon and Nutmeg: The spice duo that elevates flavor and aroma.
Vanilla Extract: Enhances the warm, inviting taste.
Salt: Balances sweetness and enhances all flavors.

Variations for Brown Butter Pumpkin Snickerdoodle Cookies

Feel free to make these cookies truly your own! This recipe is wonderfully adaptable to fit different tastes, dietary needs, or whatever you have on hand. The base is versatile and loves a few creative tweaks.

Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend for a celiac-friendly treat.
Vegan Adaptation: Use vegan butter and a flax egg to keep these cookies moist and tender.
Extra Spice Kick: Add a pinch of ground cloves or ginger for a more complex spice profile.
Nutty Addition: Fold in chopped pecans or walnuts for added crunch and flavor contrast.
Chocolate Twist: Stir in dark chocolate chips to melt alongside the warm spices.

Why Brown Butter Pumpkin Snickerdoodle Cookies Are Irresistible

How to Make Brown Butter Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Start by melting unsalted butter in a saucepan over medium heat, swirling often. Once the butter turns golden brown and emits a nutty aroma, remove it from heat and let it cool slightly to preserve that rich flavor in your dough.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the cooled brown butter, granulated sugar, brown sugar, vanilla extract, and pumpkin puree until creamy and smooth, creating the perfect soft base for your cookies.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and nutmeg to evenly distribute leavening agents and spices for consistent flavor.

Step 4: Blend Wet and Dry

Gradually fold the dry mixture into the wet mixture, stirring gently just until combined to avoid overworking the dough, which helps keep the cookies tender.

Step 5: Prepare Cinnamon Sugar Coating

In a small bowl, mix extra granulated sugar with ground cinnamon to create the classic snickerdoodle coating that adds a sweet, spicy crust.

Step 6: Shape and Coat Cookies

Using a scoop, form dough balls and roll them gently in the cinnamon sugar mixture to coat thoroughly, then place them spaced apart on a lined baking sheet.

Step 7: Bake and Cool

Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes until edges are set but centers remain soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack for full cooling.

Pro Tips for Making Brown Butter Pumpkin Snickerdoodle Cookies

Brown Butter Patience: Keep a close eye while browning butter to prevent burning and maintain that perfect toasty flavor.
Do Not Overmix: Mixing too long can toughen your cookies, so combine ingredients just until incorporated.
Chill If Needed: If your dough feels too sticky, refrigerate for 15-30 minutes to make scooping easier.
Measure Flour Correctly: Spoon and level the flour instead of scooping to avoid dense cookies.
Use Fresh Spices: For vibrant flavor, use freshly ground cinnamon and nutmeg whenever possible.

How to Serve Brown Butter Pumpkin Snickerdoodle Cookies

Garnishes

Add a dusting of powdered sugar or drizzle warm caramel sauce over the cookies for an extra touch of sweetness and an elegant finish that complements their deep flavors.

Side Dishes

Pair these warm cookies with a dollop of whipped cream, a scoop of vanilla ice cream, or a cozy cup of chai tea or coffee to enhance the cozy fall experience.

Creative Ways to Present

Serve the cookies on a rustic wooden board with autumn leaves or pumpkin decor, or stack them in a festive jar tied with twine as a thoughtful homemade gift for friends and family.

Make Ahead and Storage

Storing Leftovers

Store your Brown Butter Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 4 days to maintain their softness and flavor.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet, freezing until firm, then transferring to a freezer-safe bag for up to 3 months.

Reheating

To refresh frozen or stored cookies, warm them briefly in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds to soften and revive the fresh-baked texture.

FAQs

Can I use canned pumpkin or fresh pumpkin for this recipe?

Canned pumpkin puree is the best choice here due to its smooth texture and consistent moisture content, but if using fresh, make sure to cook and puree until very smooth and slightly reduced in water.

What if I don’t have cream of tartar?

You can substitute cream of tartar with an equal amount of lemon juice or vinegar or decrease baking soda slightly, though the distinctive snickerdoodle tang might be a bit milder.

How do I make sure my cookies stay soft?

Use pumpkin puree as directed, avoid overbaking, and store your cookies in an airtight container with a slice of bread or apple to maintain moisture.

Can I double this recipe?

Absolutely! Just be sure to mix dough in batches if your mixing bowl is small and adjust baking times slightly as needed.

Are these cookies suitable for kids?

Yes, Brown Butter Pumpkin Snickerdoodle Cookies are kid-friendly, offering a gentle spice level and sweet flavor perfect for little hands and taste buds.

Final Thoughts

There is nothing quite like biting into a warm, soft Brown Butter Pumpkin Snickerdoodle Cookie to instantly transform an ordinary moment into a cozy celebration of fall. The harmonious blend of nutty butter, pumpkin warmth, and spiced cinnamon sugar creates a cookie that’s impossible to resist. Whether you’re baking for yourself, family, or friends, this recipe is sure to become a cherished favorite in your collection. So, grab your ingredients and enjoy the comforting magic that only these cookies can deliver.

Brown Butter Pumpkin Snickerdoodle Cookies

Author: Mary
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy autumn treats combining the nutty warmth of browned butter with the moist, rich flavor of pumpkin puree. Enhanced by cozy cinnamon and nutmeg spices and finished with a classic snickerdoodle cinnamon sugar crust, these cookies offer a perfect balance of texture and fall-inspired flavor. Ideal for sharing or indulging on a crisp day, they are easy to make with simple pantry ingredients and adaptable for dietary needs.

Ingredients

Scale

Main Ingredients

1 cup unsalted butter (to be browned)
3/4 cup pumpkin puree
1 cup granulated sugar (plus extra for coating)
1/2 cup brown sugar
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon (plus extra for coating)
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

Instructions

Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, swirling frequently. Cook until the butter turns golden brown and gives off a nutty aroma. Remove from heat and allow it to cool slightly.
Mix Wet Ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, brown sugar, vanilla extract, and pumpkin puree until smooth and creamy, creating the soft base for the dough.
Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
Blend Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring gently and just until incorporated to keep the dough tender and avoid overmixing.
Prepare Cinnamon Sugar Coating: In a small bowl, mix additional granulated sugar with ground cinnamon to create the classic snickerdoodle coating.
Shape and Coat Cookies: Using a scoop, form dough balls and roll each gently in the cinnamon sugar mixture to coat thoroughly. Place the coated dough balls spaced apart on a lined baking sheet.
Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until the edges are set but centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Keep a close eye while browning butter to avoid burning and preserve its toasty flavor.
Do not overmix the dough to prevent tough cookies; combine ingredients just until incorporated.
If dough feels too sticky, refrigerate for 15-30 minutes to make scooping easier.
Spoon and level flour measurements to avoid dense cookies.
Use fresh, high-quality cinnamon and nutmeg for vibrant flavor.
Canned pumpkin puree is preferred, but fresh pumpkin should be cooked and pureed smooth before use.
Cream of tartar can be substituted with lemon juice or vinegar, reducing baking soda slightly.
Store cookies in an airtight container at room temperature for up to 4 days to maintain softness.
Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
Reheat frozen or stored cookies at 300°F (150°C) for 5-7 minutes or microwave for 10-15 seconds to refresh texture.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, cinnamon sugar, soft cookies, autumn dessert