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Cozy Brown Butter Pumpkin Snickerdoodle Cookies – Best Fall Recipe

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These soft, chewy snickerdoodle cookies are elevated with nutty browned butter and warm pumpkin spices, creating the ultimate fall treat that’s quick, easy, and absolutely irresistible.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cream of tartar
  • For the cinnamon sugar coating:
  • ¼ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Stir occasionally with a rubber spatula. After 5-7 minutes, the butter will foam and turn golden. Once brown specks form and a nutty aroma appears, remove from heat immediately. Pour into a heat-safe bowl and let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: In a large bowl, combine cooled browned butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed for about 2 minutes until lighter and fluffy. Add pumpkin puree, egg, and vanilla extract. Mix until just combined.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, pumpkin pie spice, and cream of tartar.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula. Stop as soon as flour disappears. Do not overmix.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Make cinnamon sugar coating: In a small bowl, mix together ¼ cup granulated sugar, 1½ teaspoons cinnamon, and a pinch of nutmeg (if using).
  8. Shape cookies: Using a cookie scoop or hands, roll dough into 1.5-tablespoon balls. Roll each ball generously in cinnamon sugar mixture. Place on prepared baking sheets about 2 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be set and lightly golden, centers still soft. Let cool on baking sheet for 5 minutes.
  10. Transfer and enjoy: Move cookies to a cooling rack. They are fragile when warm, so be gentle. Let cool completely or enjoy warm.

Notes

Chilling the dough is non-negotiable to prevent spreading. Brown butter carefully—watch for brown specks and nutty aroma, then remove from heat immediately. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter like Miyoko’s or Country Crock. Dough can be refrigerated up to 48 hours before baking. Baked cookies can be frozen for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, pumpkin spice, cinnamon sugar

Find it online: https://dinadinnertable.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies-best-fall-recipe/