Name: Brown Butter Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 113 g unsalted butter; 60 g pumpkin puree; 100 g brown sugar; 50 g granulated sugar; 1 large egg yolk; 1 tsp vanilla extract; 190 g all-purpose flour; 1/2 tsp baking soda; 1/2 tsp cream of tartar; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp nutmeg; 1/4 tsp ginger; 1/8 tsp allspice; 50 g granulated sugar (for rolling); 1 tsp cinnamon (for rolling)

There is something magical about the smell of brown butter filling your kitchen, especially when it’s mingled with the cozy spices of fall. These Brown Butter Pumpkin Snickerdoodle Cookies are like the warm hug you need on a crisp autumn day. The nutty richness of brown butter paired with real pumpkin puree and a cinnamon sugar coating creates a cookie that’s soft, chewy, and bursting with seasonal flavor.

This recipe brings a twist to the traditional snickerdoodle by folding in pumpkin, adding both flavor and moisture. It’s the kind of cookie that feels just right next to a hot mug of chai or apple cider, and it’s always the first to disappear from the cookie tray. Whether you’re baking for a fall gathering, a holiday party, or just for yourself, these cookies are guaranteed to make your kitchen smell heavenly.

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

You’ll love this recipe because it takes the classic cinnamon-sugar-coated cookie and turns it into something extraordinary. The brown butter adds depth, the pumpkin keeps things moist, and the blend of spices makes each bite feel like fall. Plus, the texture is spot-on: chewy with crisp edges and a tender center.

Can I Use Canned Pumpkin for These Cookies?

Yes! Canned pumpkin puree works perfectly in this recipe. Just make sure you’re using pure pumpkin, not pumpkin pie filling. The latter has added sugars and spices that can throw off the balance of your cookies. If you have homemade pumpkin puree, feel free to use that too.

Ingredients for the Brown Butter Pumpkin Snickerdoodle Cookies

The ingredients in these cookies create a perfect balance of flavor and texture. Each one plays a key role, from creating chewiness to enhancing the warm, spiced flavor.

Unsalted Butter
Pumpkin Puree
Brown Sugar
Granulated Sugar
Egg Yolk
Vanilla Extract
All-Purpose Flour
Baking Soda
Cream of Tartar
Salt
Ground Cinnamon
Nutmeg
Ginger
Allspice
Sugar + Cinnamon Mixture (for rolling)

Brown Butter Pumpkin Snickerdoodle Cookies (1)

How To Make the Brown Butter Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Melt your butter in a saucepan over medium heat, stirring frequently. It will foam, crackle, and then turn golden brown with a nutty aroma. Remove from heat and let it cool slightly.

Step 2: Mix the Wet Ingredients

In a bowl, whisk the brown butter, brown sugar, and granulated sugar together until smooth. Add in the pumpkin puree, egg yolk, and vanilla extract, whisking until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and all the spices. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.

Step 4: Chill the Dough

Chill the dough for at least 30 minutes. This helps develop flavor and makes the dough easier to roll.

Step 5: Preheat Oven and Prep

Preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop the dough and roll into balls, then coat them generously in the cinnamon sugar mixture.

Step 6: Bake

Place the cookie dough balls onto the prepared sheets and bake for 10-12 minutes or until the edges are set and the centers look slightly underdone. Let them cool on the pan before transferring.

Storing and Serving These Cookies

These cookies can be served warm from the oven or stored in an airtight container for up to 5 days. They stay soft and flavorful even days later, making them perfect for gifting or prepping ahead. This batch makes about 24 cookies, ideal for sharing or freezing a few for later.

What to Serve With Brown Butter Pumpkin Snickerdoodle Cookies?

Hot Spiced Apple Cider

Its tangy sweetness and spices pair beautifully with the warm cookie flavors.

Chai Latte

The cozy cardamom and clove in chai make a perfect companion.

Pumpkin Cream Cold Brew

More pumpkin? Yes, please. The cold brew adds a nice contrast.

Salted Caramel Ice Cream

Try sandwiching the cookies around a scoop for an indulgent dessert.

Vanilla Yogurt Parfait

Crumble the cookies over a creamy parfait for a fun fall breakfast.

Cinnamon Whipped Cream

Use as a dip or a dollop on top of the cookies.

Maple Glazed Bacon

The salty-sweet combo is amazing next to these cookies for brunch.

If you love these Brown Butter Pumpkin Snickerdoodle Cookies, check out these other creative cookie recipes:

Save This Recipe For Later

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And let me know in the comments how yours turned out. Did you go extra heavy on the cinnamon? Try them with chocolate chips?

I love hearing how others make these recipes their own. Questions are welcome too let’s help each other bake smarter.

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Conclusion

These Brown Butter Pumpkin Snickerdoodle Cookies are a delicious way to bring warmth and comfort into your kitchen. They’re easy enough for a weeknight bake and special enough for a holiday tray. You’ll be amazed at how something so simple can taste so rich, cozy, and satisfying.