Irresistible Brown Butter Pumpkin Snickerdoodle Cookies

Name: Brown Butter Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (browned); 1 cup pumpkin puree; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 3 cups all-purpose flour; 1 tsp baking soda; 2 tsp cinnamon; 1/2 tsp nutmeg; 1 tsp cream of tartar; Cinnamon sugar for coating

Published: September 16, 2025

by Amelia

Why You'll Love This Recipe

These Brown Butter Pumpkin Snickerdoodle Cookies are easy to prepare and require minimal effort for maximum flavor impact
The combination of pumpkin and brown butter creates a rich, warm taste that’s irresistible
Visually appealing with their golden-brown hue, these cookies are perfect for any fall gathering
They’re versatile enough to be enjoyed fresh out of the oven or stored for later cravings

Baking these cookies brings back memories of family gatherings and cozy nights with friends. delicious Halloween party food Everyone raved about how delicious they were!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Unsalted Butter: Use high-quality unsalted butter for browning; it adds depth of flavor without overwhelming saltiness.
Pumpkin Puree: Make sure it’s pure pumpkin puree, not pie filling, for authentic flavor and texture.
Granulated Sugar: Standard sugar sweetens the dough perfectly while helping achieve that beautiful crackled surface.
Brown Sugar: Packed brown sugar adds moisture and a hint of caramel flavor, making your cookies irresistibly chewy. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.
Eggs: Two large eggs provide structure, richness, and moisture essential for perfectly textured cookies.
All-Purpose Flour: The base ingredient that holds everything together; sifted flour ensures lightness in your dough.
Baking Soda: This leavening agent helps create that fluffy texture we all love in cookies.
Cinnamon & Nutmeg: These classic spices bring warmth and fragrance reminiscent of holiday baking traditions.
Cream of Tartar: A vital ingredient in snickerdoodles that gives them their signature tangy flavor and chewy texture.
Cinnamon Sugar Mixture: A blend of granulated sugar and cinnamon makes for the perfect cookie coating before baking. For more inspiration, check out this Cinnamon Sugar Donut Bread recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Brown Butter Pumpkin Snickerdoodle Cookies

Let’s Make it Together

Browning the Butter: Start by placing unsalted butter in a saucepan over medium heat. Stir occasionally until it melts completely and turns golden brown, releasing a nutty aroma.

Mixing Wet Ingredients: In a mixing bowl, combine browned butter with granulated sugar and brown sugar. Beat until creamy, then add pumpkin puree and eggs, mixing well until fully incorporated.

Combining Dry Ingredients: In another bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, and cream of tartar until evenly mixed to avoid clumps.

Bringing It All Together: Gradually add the dry mixture to your wet ingredients. Gently fold until combined but be careful not to overmix; we want our cookies light yet chewy!

Chilling Time!: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for achieving that perfect texture as it firms up before baking.

Baking Your Cookies: Preheat your oven to 350°F (175°C). Use a cookie scoop to portion out dough balls onto lined baking sheets. Roll each ball in cinnamon sugar before placing them on the sheets about two inches apart.

Now bake those beauties for 10-12 minutes or until they look puffy but slightly underbaked in the center—trust me; they’ll continue to cook on cooling!

Enjoy these Brown Butter Pumpkin Snickerdoodle Cookies warm from the oven or allow them to cool completely before storing them in an airtight container—if there are any left! spooky ghost pumpkin cookies. spooky Halloween recipe ideas.

You Must Know

Brown Butter Pumpkin Snickerdoodle Cookies are a delightful twist on a classic treat
The combination of nutty brown butter and warm pumpkin spice creates an irresistible aroma that fills your kitchen, making it feel like fall all year round

Perfecting the Cooking Process

Start by browning the butter for maximum flavor, then mix wet ingredients before adding dry ones for a smooth cookie dough.

Add Your Touch

Feel free to swap out pumpkin puree for applesauce or add chocolate chips for extra sweetness and texture in your cookies.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to one week. Reheat briefly in the microwave for that fresh-out-of-the-oven taste.

Chef's Helpful Tips

For perfect Brown Butter Pumpkin Snickerdoodle Cookies, ensure your butter is properly browned to avoid bitterness
Chill the dough before baking; this prevents spreading and enhances flavor
Lastly, roll cookies in cinnamon sugar right before baking for an extra sweet crust

Baking these cookies reminded me of my grandma’s kitchen during the holidays, filled with laughter and the smell of spices wafting through the air—it’s a nostalgic experience I cherish.

FAQ

Can I use salted butter for Brown Butter Pumpkin Snickerdoodle Cookies?

Yes, you can use salted butter; just reduce added salt in the recipe.

How can I make these cookies gluten-free?

Substitute all-purpose flour with a gluten-free flour blend for delicious results.

Chill the dough in the refrigerator for 30 minutes to make it easier to handle.

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