Brown Butter Pumpkin Snickerdoodle Cookies

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When fall sweeps in with its crisp air and golden leaves, there’s no better way to celebrate than baking a batch of Brown Butter Pumpkin Snickerdoodle Cookies. These cookies are warm, tender, and loaded with the kind of cozy spice that fills your kitchen with the scent of autumn. But the real star here is the nutty depth of brown butter, paired with creamy pumpkin puree and a cinnamon sugar coating that brings a hint of crunch.

Each bite melts in your mouth, delivering a soft, chewy center wrapped in fall flavors. Whether you’re baking for a gathering or just for yourself, these cookies are the kind of comfort that turns any chilly day into a treat-yourself moment. They’re an instant classic and might just become your favorite seasonal indulgence.

Why You’ll Love This Brown Butter Pumpkin Snickerdoodle Cookies Recipe

These cookies check every box: chewy, soft, warmly spiced, and just the right amount of sweet. The browned butter adds a rich, almost caramel-like complexity that you don’t find in typical pumpkin cookies. Unlike cakey versions, these have a delightful cookie texture, and that cinnamon-sugar crust is pure nostalgic bliss. Perfect with a cup of tea, coffee, or a glass of milk.

What Kind of Pumpkin Should I Use for Snickerdoodle Cookies?

Go for pure canned pumpkin puree—not the pre-spiced pumpkin pie filling. You want the real stuff, with nothing added, so you can control the flavor and spice level. Homemade pumpkin puree works too, just make sure it’s thick and not watery, as extra moisture will make the dough harder to handle and may affect the texture.

Ingredients for the Brown Butter Pumpkin Snickerdoodle Cookies

To make these cookies sing with fall flavor and the perfect chewy texture, it all comes down to smart ingredient choices.

Unsalted Butter: Browning this builds that nutty, deep flavor and sets the tone for the cookie’s richness.

Pumpkin Puree: Use thick canned pumpkin to bring in moisture and that unmistakable autumn flavor.

Granulated Sugar & Brown Sugar: The mix of both sweeteners keeps things balanced and helps create that chewy bite.

Egg Yolk: Since pumpkin already adds moisture, just one yolk is enough to help bind without turning cakey.

Vanilla Extract: Enhances the warm, comforting notes in the cookie.

All-Purpose Flour: Gives the cookie structure while still allowing it to be soft.

Baking Soda & Cream of Tartar: These give the cookie its signature snickerdoodle tang and help it rise just right.

Pumpkin Pie Spice & Cinnamon: These cozy spices are essential to evoke those pumpkin pie vibes.

Salt: Just enough to balance the sweetness and bring out all the flavors.

Cinnamon Sugar (for rolling): A quick toss before baking gives that classic snickerdoodle look and a tiny bit of crunch.

How To Make the Brown Butter Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Melt the unsalted butter in a saucepan over medium heat. Stir constantly until it foams and then turns golden brown with a nutty aroma. Remove from heat and let it cool slightly before using.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the cooled browned butter, granulated sugar, brown sugar, pumpkin puree, egg yolk, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, mix the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes to allow it to firm up. This helps keep the cookies from spreading too much.

Step 5: Roll and Coat

Preheat your oven to 350°F (175°C). Scoop out tablespoons of dough and roll into balls. Toss each one in a bowl of cinnamon sugar until evenly coated.

Step 6: Bake to Perfection

Place cookie balls on a parchment-lined baking sheet. Bake for 10-12 minutes, until edges are set but centers look slightly soft. Let cool on the tray for 5 minutes before transferring to a wire rack.

Serving and Storing Brown Butter Pumpkin Snickerdoodle Cookies

These cookies are best served slightly warm, when the centers are soft and the cinnamon sugar coating is just crisp enough to contrast. Perfect for dessert or an indulgent snack with coffee or cider. This batch makes around 20 cookies, which is great for sharing—though they disappear fast.

To store, keep them in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls before baking for fresh cookies on demand.

What to Serve With Brown Butter Pumpkin Snickerdoodle Cookies?

Hot Apple Cider

A mug of hot cider is practically begging to be paired with these cookies.

Pumpkin Spice Latte

Go full-on autumn with this cozy duo.

Vanilla Bean Ice Cream

A scoop on top of a warm cookie makes the ultimate fall dessert.

Spiced Chai Tea

That peppery spice in chai beautifully complements the cookie’s warmth.

Whipped Maple Cream

Serve a little on the side or use as a dip for extra indulgence.

Roasted Pecans

Their nutty crunch balances the cookie’s softness.

Caramel Dipping Sauce

For anyone with a serious sweet tooth, this pairing is golden.

Want More Cookie Ideas with a Twist?

If you loved these Brown Butter Pumpkin Snickerdoodle Cookies, here are some cozy and creative favorites you should definitely try:

• Dr. Pepper Brownies if you’re craving something quirky and ultra-rich.
• Peanut Butter Cornflake Cookies for a no-bake delight with nostalgic crunch.
• Southern Banana Cobbler if you want to keep the fall vibes going strong.
• Rhubarb Shortbread Bars for a tart-sweet twist.
• Easy Jello Meringue Cookies for something light, airy, and colorful.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra spice? Or maybe a drizzle of white chocolate on top? I love hearing how others add their personal touch to these cozy bakes. Ask away if you have questions too—let’s make baking easier together.

Explore beautifully curated health-boosting drinks and seasonal comfort recipes on Luna Meals on Pinterest and discover your next favorite cozy treat.

Conclusion

Brown Butter Pumpkin Snickerdoodle Cookies are everything you want in a fall cookie. They offer warmth, spice, and that irresistible combination of chewy center with a slightly crisp edge. Once you try them, they’re bound to become your go-to cookie recipe as soon as the leaves start to turn.

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