Brown Butter Pumpkin Snickerdoodle Cookies are a cozy twist on a classic favorite. They blend the warm, nutty flavor of brown butter with soft pumpkin and the sweet, cinnamon sugar coating you expect from snickerdoodles. These cookies are soft in the middle with just a little crisp on the edges, making every bite feel like a hug in cookie form.
I love making these cookies when the weather starts to cool off because that pumpkin flavor feels so comforting and seasonal. The brown butter adds a little something special that you don’t get every day—it makes the cookies taste richer without being too heavy. I usually double the cinnamon sugar topping because that spicy-sweet combo is my favorite part.
These cookies are perfect with a cup of tea or a glass of milk, especially when you want to unwind and treat yourself. I’ve found they’re also a big hit at fall gatherings or just to surprise friends with a homemade snack. If you haven’t tried baking with brown butter before, this is an easy, tasty way to start. I promise, once you do, you’ll want to add it to all your cookies!
Key Ingredients & Substitutions
Brown Butter: Browning the butter adds a rich, nutty flavor that lifts these cookies beyond the usual. If you’re short on time, melted butter works but it won’t have the same depth.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. For a fresh option, you can roast and mash pumpkin yourself. If unavailable, unsweetened applesauce can also add moistness but changes the flavor.
Cream of Tartar: This ingredient is key for that classic snickerdoodle tang and chewy texture. If you can’t find it, lemon juice or white vinegar (about ½ teaspoon) can be a substitute but may slightly alter taste.
Spices: Cinnamon is essential for that warm snickerdoodle flavor. Nutmeg and cloves add cozy undertones but feel free to tweak based on what you like or have on hand.
How Do You Perfectly Brown Butter Without Burning It?
Brown butter gives these cookies their rich flavor, but it can be tricky to make without burning. Here’s how to do it safely:
- Use a light-colored pan so you can watch the color changes.
- Melt butter over medium heat, stirring often to prevent hot spots.
- As it melts, it will foam and bubble—keep stirring gently.
- When the foam subsides, watch for a golden brown color and a nutty smell. This usually takes 5-7 minutes.
- Remove from heat immediately to avoid burning; the residual heat will continue cooking it slightly.
- Pour it into a cool bowl to stop the cooking.
Taking your time and staying close to the stove here makes a big difference in flavor. Once you try brown butter, you’ll see why it’s worth the extra care!
Equipment You’ll Need
- Medium saucepan – I use it to brown the butter evenly and catch the nutty aroma at just the right moment.
- Mixing bowls – plenty of them for whisking the wet ingredients and combining the dry stuff smoothly.
- Whisk or electric mixer – makes blending the butter, sugar, and pumpkin easy and smooth.
- Cookie scoop or tablespoon – helps form uniform-sized cookies for even baking.
- Parchment paper or silicone baking mat – keeps the cookies from sticking and makes cleanup simple.
- Baking sheet – a sturdy one to hold the cookies as they bake to golden perfection.
Flavor Variations & Add-Ins
- Swap the pumpkin for mashed sweet potato or apple sauce to change the flavor slightly but keep the moisture.
- Add chocolate chips or white chocolate chunks for a sweet surprise in every bite.
- Mix in chopped nuts like pecans or walnuts to add crunch and richness.
- Use ginger or allspice instead of or along with cinnamon for a spicier kick.
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 ½ cups granulated sugar, divided
- 2 teaspoons pure vanilla extract
- 1 large egg
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
For Rolling:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Time Needed:
This recipe takes about 20 minutes to prepare, plus 2 hours (or overnight) to chill the dough, and around 10-12 minutes to bake each batch. Overall, set aside about 3 hours including chilling and baking time.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep stirring and swirling the pan occasionally until the butter turns a golden brown color and smells nutty, about 5-7 minutes. Once browned, remove from the heat and pour into a bowl to cool for about 10 minutes.
2. Mix Wet Ingredients:
In a large bowl, whisk together the cooled brown butter, 1 ¼ cups of sugar, vanilla extract, egg, and pumpkin puree until smooth and combined well.
3. Prepare Dry Ingredients:
In a separate bowl, sift together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves (if using).
4. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet pumpkin mixture. Stir until just combined into a soft, pliable dough. Cover the bowl and chill in the refrigerator for at least 2 hours or overnight for best flavor and easier handling.
5. Prepare Cinnamon Sugar Coating:
In a small bowl, combine ½ cup granulated sugar with 2 teaspoons ground cinnamon. This will be used to roll the cookie dough balls before baking.
6. Preheat Oven and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.
7. Shape and Roll Cookies:
Scoop the chilled dough using a rounded tablespoon or cookie scoop. Roll each ball generously in the cinnamon sugar mixture until well coated.
8. Bake:
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set but the centers are still soft and slightly puffy.
9. Cool:
Remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Enjoy these warm, soft, and spiced cookies fresh! Store leftover cookies in an airtight container for several days. You can warm them slightly before serving to bring back that fresh-baked softness.
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and drain any excess liquid before using to keep the dough from becoming too wet.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge up to a week or freeze them for up to 3 months.
Can I Substitute Brown Butter with Regular Melted Butter?
You can, but brown butter adds a unique nutty flavor that really enhances the cookies. If using regular butter, the cookies will still be tasty but less rich.
Do I Have to Chill the Dough Before Baking?
Chilling the dough isn’t required but highly recommended. It helps the flavors develop and makes the dough easier to handle, resulting in better texture and shape.
