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Best Brown Butter Pumpkin Snickerdoodle Cookie Recipe

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These soft, chewy snickerdoodles combine nutty brown butter with warm pumpkin spice and a crackly cinnamon-sugar coating. A happy accident turned into the ultimate fall cookie that’s quick, easy, and perfect for any gathering.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir constantly as it melts. It will foam, then subside, and brown specks will form at the bottom (about 5-7 minutes). When it smells nutty and turns amber, remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: In a large mixing bowl, combine the cooled brown butter with granulated sugar and brown sugar. Beat on medium speed for 2 minutes until lighter and fluffy. Add pumpkin puree, egg, and vanilla extract. Mix until just combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Bring it together: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Dough will be soft and slightly sticky.
  5. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Make the cinnamon-sugar coating: In a small shallow bowl, mix 1/4 cup granulated sugar with 1 tablespoon cinnamon.
  7. Shape the cookies: Using a cookie scoop or two spoons, portion out 1.5 tablespoons of dough. Roll into balls, then coat in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake for 10-12 minutes until puffed and slightly cracked on top. Edges should be set but centers soft. Remove from oven and let rest on baking sheet for 5 minutes.
  9. Cool completely: Transfer to a wire cooling rack to cool completely.

Notes

For best texture, use room temperature egg and don’t overmix. If dough is too sticky, chill for 30 minutes before baking. Store in airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, fall cookies, pumpkin cookies, cinnamon sugar, easy cookie recipe

Find it online: https://bakebelle.com/best-brown-butter-pumpkin-snickerdoodle-cookie-recipe/