Brown Butter Pumpkin Snickerdoodle Cookies are a cozy twist on the classic snickerdoodle, filled with warm pumpkin spice flavors and a rich, nutty brown butter taste. These cookies are soft on the inside with a slight crisp on the edges, all rolled in that perfect cinnamon sugar coating you expect from a snickerdoodle. The pumpkin adds a gentle freshness that makes these cookies extra special for fall—or any time you want a little autumn comfort.
I love making these cookies when the weather starts to cool down because the smell of brown butter and cinnamon baking fills the whole kitchen and makes everything feel so inviting. A little tip: for the best flavor, make sure your brown butter is cooked just right—not too dark, but nutty and fragrant. It’s a small step that makes a big difference. Also, don’t be shy to roll the dough generously in cinnamon sugar before baking; it gives the cookies that classic, cozy taste.
These cookies are perfect with a glass of milk or a warm cup of tea, and they’re always a hit when I bring them to gatherings. They remind me of sitting by a fire and enjoying sweet treats with friends and family. If you love pumpkin treats and the comforting spice of snickerdoodles, this recipe is definitely one to keep in your collection.
Key Ingredients & Substitutions
Butter: Browning the butter adds a deep, nutty flavor that lifts these cookies. Use unsalted butter so you control the salt level. If you’re short on butter, margarine won’t work well here.
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, which has added sugar and spices. If pumpkin isn’t available, you can try canned sweet potato puree as a close substitute.
Cream of Tartar: This is key for the classic snickerdoodle tang and texture. If you don’t have it, try substituting with lemon juice or vinegar (about 1 tsp), but the result won’t be exactly the same.
Spices: Cinnamon, nutmeg, ginger, and optional cloves give these cookies their cozy fall vibe. Feel free to adjust according to your taste or use a pumpkin spice mix instead.
How Can You Perfectly Brown Butter for Cookies?
Brown butter adds a rich, toasty flavor, but it can burn quickly if not watched. Here’s how to brown it right:
- Use a light-colored pan so you can watch the color change.
- Melt butter over medium heat, stirring or swirling often.
- Look for foam forming, then color changing to golden brown with a nutty smell—this usually takes 4-6 minutes.
- Remove immediately to avoid burning, and let it cool slightly before mixing into the dough.
Don’t rush! Brown butter builds flavor slowly, so patience here really pays off in taste.
Equipment You’ll Need
- Medium saucepan – I use it to brown the butter because it heats evenly and helps you see the color change clearly.
- Mixing bowls – for whisking the sugars and combining wet ingredients smoothly.
- Whisk – makes mixing the hot browned butter with sugars easy and prevents lumps.
- Cookie scoop or spoon – helps form uniform dough balls for even baking.
- Measuring cups and spoons – for precise ingredients so your cookies turn out perfect.
- Baking sheets lined with parchment paper or silicone mats – ensures cookies don’t stick and clean-up is quick.
- Cooling rack – to cool the cookies evenly after baking.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – add 1 cup for gooey pockets of chocolate inside the cookies.
- Walnuts or pecans – stir in ½ cup chopped nuts for crunch and extra flavor.
- White chocolate chips and cranberries – for a festive twist that pairs well with pumpkin.
- Extra spices like allspice or cloves – deepen the warm spice profile, especially if you love a spicier kick.
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter
- 1 cup granulated sugar, plus extra for rolling
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 3 tbsp granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10-12 minutes to bake. You’ll also want to allow a few minutes for the browned butter to cool. Overall, you can have fresh, warm cookies ready in about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to keep the cookies from sticking and make cleanup easier.
2. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Stir or swirl the pan often as the butter melts and then foams. When the butter turns golden brown with a nutty aroma (about 4-6 minutes), remove it from heat and let it cool for a few minutes.
3. Mix Sugars and Wet Ingredients:
In a large bowl, whisk together the granulated sugar and brown sugar. Pour in the cooled browned butter and stir it all together well. Add the egg, egg yolk, pumpkin puree, and vanilla extract. Whisk these until the mixture is smooth and well combined.
4. Combine Dry Ingredients:
In another bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. These spices bring warm, cozy flavors to your cookies.
5. Blend Wet and Dry:
Add the dry ingredients gradually to the wet ingredients, mixing gently until just combined. Avoid overmixing, so your cookies stay soft and tender.
6. Prepare Cinnamon Sugar for Rolling:
In a small bowl, mix the 3 tablespoons granulated sugar with 2 teaspoons ground cinnamon. This will give the cookies their classic snickerdoodle coating.
7. Form and Roll the Cookies:
Using a cookie scoop or spoon, shape dough into 1.5-inch balls. Roll each ball generously in the cinnamon sugar mixture so they get coated well.
8. Bake the Cookies:
Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow spreading. Bake for 10-12 minutes. The cookies will puff up and crack slightly but remain soft in the center.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to firm up a bit, then transfer them to a wire rack to cool completely. Serve them with milk or your favorite warm drink and enjoy the cozy pumpkin and cinnamon flavors!
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes, you can use frozen pumpkin puree—just make sure it’s fully thawed and well drained to avoid extra moisture in the dough, which can affect the texture.
How Should I Store Leftover Brown Butter Pumpkin Snickerdoodle Cookies?
Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months.
Can I Make These Cookies Dairy-Free?
You can try substituting the butter with a dairy-free butter alternative, but note the flavor won’t be exactly the same since browned butter adds a nutty taste. Coconut oil isn’t recommended as a direct substitute here.
What If I Don’t Have Cream of Tartar?
If you’re out of cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar to activate the baking soda, though the classic snickerdoodle tang might be slightly less pronounced.
