If you crave the heartwarming flavors of autumn wrapped up in a chewy, buttery treat, you’re in for a real delight with this Brown Butter Pumpkin Snickerdoodle Cookies Recipe. Imagine nutty, caramelized notes from browned butter blending seamlessly with spiced pumpkin, all hugged by a sparkling cinnamon sugar coating. These soft, bakery-style cookies bring together the best of fall—think cozy, golden afternoons and the aroma of freshly baked goodness that lingers in the kitchen. Get ready to welcome a new favorite to your baking repertoire!
Ingredients You’ll Need
The magic of this Brown Butter Pumpkin Snickerdoodle Cookies Recipe is that every ingredient—though simple—serves a purpose. The results are cookies with unparalleled depth, warm color, and just the right chewy bite. Here’s what you’ll need and why each element is essential:
- Unsalted butter (1 cup, browned and cooled): Browning the butter intensifies its flavor with rich, nutty undertones that elevate the cookie base.
- Pumpkin puree (1/2 cup): Adds moisture and that signature autumn taste; be sure to use pure pumpkin, not pumpkin pie filling.
- Brown sugar (3/4 cup, packed): Deepens the flavor and helps keep the cookies soft and chewy.
- Granulated sugar (1/2 cup, plus more for rolling): Lends sweetness and, when rolled on the outside, creates a delightfully crisp coating.
- Egg yolk (1 large): Provides richness and helps bind the dough for that perfect texture.
- Vanilla extract (2 teaspoons): Infuses the dough with warm, aromatic notes that pair beautifully with pumpkin and brown butter.
- All-purpose flour (2 1/2 cups): The backbone of the cookie, giving it structure while letting the spices shine through.
- Cream of tartar (1 teaspoon): A must for classic snickerdoodles—it offers a gentle tang and soft texture.
- Baking soda (1/2 teaspoon): Helps the cookies rise just right, ensuring a tender chew.
- Baking powder (1/4 teaspoon): Adds a bit of lift and airiness to the dough.
- Salt (1/2 teaspoon): Balances the sweetness and enhances every other flavor.
- Ground cinnamon (1 1/2 teaspoons, plus more for rolling): The heart of any snickerdoodle—warm, spicy, and comforting.
- Ground nutmeg (1/2 teaspoon): Adds gentle earthiness and depth.
- Ground cloves (1/4 teaspoon): Gives the cookies a subtle, aromatic kick for classic pumpkin spice flavor.
- For rolling: Granulated sugar (1/4 cup) and ground cinnamon (1 1/2 teaspoons): Creates that iconic snickerdoodle sparkle and flavor on the outside.
How to Make Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown the Butter
This is where the flavor magic happens! In a medium saucepan, melt your unsalted butter over medium heat, stirring often. Watch as it foams and begins to turn golden brown, developing that unmistakably nutty aroma. Be patient and attentive—once it browns, remove the pan from the heat immediately. Pour the browned butter into a heat-safe bowl and let it cool for 10 to 15 minutes. This step makes all the difference in the final cookie.
Step 2: Mix the Wet Ingredients
In a large bowl, combine your cooled brown butter with pumpkin puree, brown sugar, and granulated sugar. Use a whisk or mixer to blend everything until the mixture is smooth and fragrant. Next, beat in the egg yolk and vanilla extract, ensuring your mixture is velvety and cohesive. These combined flavors will soon make your kitchen smell irresistible.
Step 3: Whisk Together the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This medley of spices and leavening agents ensure each bite is perfectly tender, warmly spiced, and classic to the Brown Butter Pumpkin Snickerdoodle Cookies Recipe.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir gently—don’t overwork it! Mix just until a soft dough forms. You’ll notice the color deepens and the dough smells heavenly. This step sets the stage for gorgeous, chewy cookies.
Step 5: Chill the Dough
Cover your mixing bowl with plastic wrap and refrigerate the dough for at least 30 to 45 minutes. Chilling helps all the flavors meld, and more importantly, it ensures your cookies bake up thick and chewy instead of spreading too much.
Step 6: Preheat and Prep
As your dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a small bowl, mix together the granulated sugar and cinnamon for rolling. This is where the “snickerdoodle” magic happens!
Step 7: Roll, Coat, and Bake
Once the dough is cold, scoop it into 1.5-inch balls. Roll each ball generously in the cinnamon sugar mixture, then arrange them about 2 inches apart on your prepared baking sheets. Bake for 9 to 11 minutes, just until the edges are set but the centers are still a little soft. For ultimate chewiness, don’t overbake! Let them cool on the sheet for 5 minutes, then transfer to a rack.
How to Serve Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Garnishes
Dusting the cookies with a light shower of cinnamon sugar right as they come out of the oven adds extra sparkle and an irresistible aroma. For a festive touch, try drizzling a little browned butter icing or topping each cookie with a candied pecan. The final flourish makes them extra special, especially if you’re serving to guests or gifting a batch!
Side Dishes
These cookies are pure comfort with a cold glass of milk or a warm mug of chai tea. For a cozy dessert platter, pair them with cinnamon-roasted apples or vanilla ice cream. If you’re hosting, serve with coffee—pumpkin spice latte, anyone?—and watch them vanish in minutes!
Creative Ways to Present
Arrange the Brown Butter Pumpkin Snickerdoodle Cookies Recipe on a rustic wooden board with other fall treats, or stack a few and tie with twine for adorable holiday gifts. For parties, pile them onto a pedestal cake stand and scatter cinnamon sticks or edible fall leaves for a festive centerpiece that’s both beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
Once cool, stash your cookies in an airtight container at room temperature. They’ll stay wonderfully soft and chewy for up to five days—if they even last that long! Layer parchment paper between stacks of cookies to prevent sticking and keep them as fresh as the day you baked them.
Freezing
Pumpkin season doesn’t have to end! To freeze, either store fully baked and cooled cookies in a freezer-safe bag or freeze the unbaked, rolled dough balls. If freezing dough, wait to roll them in cinnamon sugar until just before baking. Either way, the Brown Butter Pumpkin Snickerdoodle Cookies Recipe keeps beautifully for up to three months in the freezer.
Reheating
Want that fresh-from-the-oven vibe? Warm cookies in the microwave for about 8 seconds or on a baking sheet in a 300°F oven for a few minutes. This brings back their gooey centers and releases that inviting, spiced aroma all over again!
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree for this Brown Butter Pumpkin Snickerdoodle Cookies Recipe. Pumpkin pie filling contains added sugar and spices that can throw off the flavor and consistency of your dough.
What if I don’t have cream of tartar?
Cream of tartar gives snickerdoodles their signature tang and texture, but if you don’t have it, you can substitute with a little lemon juice or plain white vinegar in a pinch. However, the result won’t be quite as classic.
Can I make the dough ahead of time?
Absolutely! The dough for the Brown Butter Pumpkin Snickerdoodle Cookies Recipe can be made a day in advance and stored covered in the fridge. This actually gives the flavors even more time to develop!
How do I know when the cookies are done baking?
Look for set edges and soft, slightly underbaked centers—they’ll continue to firm up as they cool. Overbaking leads to dry cookies, so keep a close eye during the last few minutes.
Can I add extras like chocolate chips or nuts?
Definitely! Stir in up to 1 cup of chocolate chips, white chocolate, or toasted pecans after combining the dough for a delicious twist. Just don’t overload—the delicate texture of these cookies is the real star.
Final Thoughts
There’s something magical about baking up a batch of Brown Butter Pumpkin Snickerdoodle Cookies Recipe in your own kitchen. With their aromatic spices, nutty browned butter, and pumpkin goodness, these cookies are destined to be a favorite all autumn long—or anytime you crave cozy comfort. Go ahead, give them a try, and let every bite bring a little extra warmth and sweetness to your day!
Print
Brown Butter Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, with the warm flavors of pumpkin and brown butter adding a cozy fall touch to every bite.
Ingredients
For the Cookies:
- 1 cup unsalted butter, browned and cooled
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For Rolling:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Brown the Butter: Melt butter in a saucepan over medium heat until golden brown and fragrant. Let cool.
- Prepare the Dough: In a bowl, mix brown butter, pumpkin puree, sugars until smooth. Add egg yolk and vanilla. In another bowl, whisk dry ingredients. Combine wet and dry ingredients.
- Chill and Bake: Chill dough, preheat oven to 350°F, roll dough into balls, coat in cinnamon sugar, bake for 9-11 minutes.
- Cool and Enjoy: Let cookies rest on baking sheet before transferring to a wire rack.
Notes
- Chilling the dough is essential for thick, chewy cookies.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
