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Best Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies are the ultimate fall treat—nutty, warm, and perfectly chewy with a cinnamon-sugar coating. Made in 30 minutes with no chilling required, they’re a crowd-pleasing twist on a classic cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (blotted)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the coating:
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Brown the butter: Place butter in a medium saucepan over medium heat. Stir frequently until it melts, foams, and turns golden brown with specks at the bottom (about 5–7 minutes). Immediately remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Blot the pumpkin: Spread pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to remove excess moisture. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add egg, vanilla extract, and blotted pumpkin puree. Whisk vigorously until glossy and combined.
  5. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain.
  6. Combine: Pour dry ingredients into wet mixture. Fold with a rubber spatula until just combined (a few streaks of flour are okay). Dough will be soft and slightly sticky.
  7. Make coating: In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon and optional nutmeg.
  8. Scoop and roll: Using a cookie scoop or tablespoon, portion about 1.5 tablespoons of dough. Roll into balls (wet hands if sticky), then roll in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, 2 inches apart.
  9. Bake: Bake one sheet at a time for 10–12 minutes. Cookies should look puffed with cracked tops and golden edges; centers will be soft.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Blotting the pumpkin puree is crucial for chewy cookies—skipping it results in puffy, cake-like cookies. Watch the butter carefully when browning; it can burn quickly. For thicker cookies, chill the dough for 30 minutes. Bake one sheet at a time for even results. Cookies taste even better on day two as flavors deepen.

Nutrition

Keywords: brown butter pumpkin snickerdoodle cookies, pumpkin snickerdoodles, fall cookies, easy pumpkin cookies, chewy snickerdoodles

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