If you’re searching for a warm, cozy treat that captures the essence of autumn, you’re in for a real delight with this Brown Butter Pumpkin Snickerdoodle Cookies Recipe. These cookies combine the rich, nutty flavor of browned butter with the earthy sweetness of pumpkin and a perfect cinnamon sugar coating that gives a crisp, crackly exterior. The blend of classic snickerdoodle tang and fall spices makes these cookies incredibly addictive—every bite fills you up with the nostalgic feel of chilly evenings and family gatherings.
Ingredients You’ll Need
To make these Brown Butter Pumpkin Snickerdoodle Cookies, you don’t need fancy ingredients—just a few pantry staples that work harmoniously to bring out fantastic flavors and textures. Each component plays an essential role, from the spices that add warmth to the pumpkin puree that keeps the cookies soft and tender.
- All-purpose flour (2 1/2 cups): Provides the perfect structure without making the cookies too dense.
- Baking soda (1 teaspoon): Works with the cream of tartar to create that signature snickerdoodle texture.
- Cream of tartar (1 teaspoon): Adds tanginess and helps with cookie softness and chewiness.
- Ground cinnamon (2 teaspoons): Infuses classic snickerdoodle warmth and pairs beautifully with pumpkin.
- Ground ginger (1/2 teaspoon): Contributes a subtle spicy undertone to deepen the flavor profile.
- Ground nutmeg (1/2 teaspoon): Enhances autumn vibes with its sweet, nutty spice.
- Ground cloves (1/2 teaspoon): Adds complexity with its rich, slightly peppery flavor.
- Salt (1/2 teaspoon): Balances sweetness and intensifies all the spicy notes.
- Unsalted butter (1 cup): The star ingredient when browned, offering a rich, nutty aroma and deep flavor.
- Light brown sugar (1/2 cup): Adds moisture and a slight caramel note for delightful sweetness.
- Granulated sugar (1 cup): Sweetens and helps create that perfectly crisp outer layer.
- Pumpkin puree (1/2 cup): Keeps the cookies soft and moist, infusing fall flavor naturally.
- Egg yolk (1 large): Adds richness and contributes to tender crumb structure.
- Vanilla extract (1 teaspoon): Elevates all the flavors and rounds out the sweetness.
- Cinnamon Sugar Coating: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon creates that classic snickerdoodle finish.
How to Make Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Step 1: Brown the Butter
Start by melting and browning the butter in a saucepan over medium heat. Stir frequently as the butter foams and starts to brown, releasing a rich, nutty scent that signals it’s ready. Pour it into a heatproof bowl and let it cool slightly. This step is the heart of the Brown Butter Pumpkin Snickerdoodle Cookies Recipe because it adds unparalleled depth and complexity to your cookies.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, cloves, and salt. Mixing the spices in at this point ensures your cookies bake evenly with balanced flavors.
Step 3: Cream the Browned Butter and Sugars
In another bowl, mix the cooled browned butter with light brown sugar and granulated sugar until the mixture is smooth and aromatic. This creates a luscious base that will make your cookies wonderfully chewy and flavorful.
Step 4: Add Pumpkin, Egg Yolk, and Vanilla
Blend in the pumpkin puree, egg yolk, and vanilla extract to your butter and sugar mixture. These ingredients bring moisture, richness, and fragrance that make these cookies truly special and soft.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mix to the wet ingredients, stirring gently until just incorporated. Avoid overmixing to keep the cookies tender and prevent them from turning tough.
Step 6: Chill the Dough
Cover your dough and refrigerate it for at least 30 minutes so it firms up enough to handle easily for rolling. This rest also helps the flavors meld beautifully for the best results.
Step 7: Prepare for Baking
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Get your cinnamon sugar coating ready by mixing granulated sugar and ground cinnamon in a small bowl.
Step 8: Shape and Coat the Cookies
Scoop tablespoon-sized portions of dough, roll each into a ball, and coat thoroughly with the cinnamon sugar mixture. This extra sprinkle creates that iconic crackly, sweet-spiced crust that snickerdoodle lovers crave.
Step 9: Bake with Care
Place the coated dough balls on your baking sheets about 2 inches apart. Use the bottom of a glass to gently flatten each cookie. Bake for 10-12 minutes until the edges turn lightly golden. Keep an eye on them to avoid overbaking, so the centers stay soft.
Step 10: Cool and Enjoy
Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack. This keeps their delicate texture intact and makes them easier to handle. Then, prepare to fall in love with every bite of your Brown Butter Pumpkin Snickerdoodle Cookies Recipe.
How to Serve Brown Butter Pumpkin Snickerdoodle Cookies Recipe
Garnishes
For an extra-special touch, sprinkle a pinch of flaky sea salt on top just before serving to balance the sweetness and highlight the rich brown butter flavor. A light dusting of powdered sugar can also add a festive, snowy look perfect for holiday gatherings.
Side Dishes
These cookies pair amazingly well with a hot cup of spiced tea, rich coffee, or steamy hot chocolate. Their tender, spiced flavor complements warm beverages, making them the ultimate comfort snack for chilly days.
Creative Ways to Present
Try stacking a few cookies with a dollop of whipped cream or vanilla ice cream in between for an irresistible cookie sandwich. Alternatively, serve them alongside roasted pumpkin seeds or a drizzle of caramel sauce to amplify the seasonal vibe and bring out more flavor layers.
Make Ahead and Storage
Storing Leftovers
Keep your Brown Butter Pumpkin Snickerdoodle Cookies fresh by storing them in an airtight container at room temperature. They will stay soft and moist for up to five days, making them perfect for making ahead of any fall party or cozy night in.
Freezing
You can freeze the cookie dough balls before baking by placing them on a tray in a single layer. Once frozen, transfer them into a resealable freezer bag and bake straight from the freezer by adding a couple of extra minutes to the bake time. This lets you enjoy freshly baked cookies any time with zero hassle.
Reheating
Warm your cookies in a microwave for 10-15 seconds or in a low oven for 3-5 minutes to bring out the fresh-baked softness and reawaken that wonderful brown butter aroma. Avoid overheating as it can dry them out quickly.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly in this Brown Butter Pumpkin Snickerdoodle Cookies Recipe and offers consistent moisture and flavor every time.
What’s the purpose of cream of tartar in snickerdoodles?
Cream of tartar provides the signature tangy flavor that distinguishes snickerdoodles from other sugar cookies. It also helps to stabilize the cookie’s texture and maintain a tender chew.
Can I substitute the spices if I don’t have all of them?
Yes, you can simplify the spice mix using just cinnamon and nutmeg or a pumpkin pie spice blend. While the flavor will be slightly different, the cookies will still be delicious and full of warmth.
How do I know when the cookies are done baking?
Look for lightly golden edges with soft centers that still appear slightly underbaked in the middle. They will firm up as they cool, giving you that perfect chewy texture.
What makes brown butter different from regular melted butter in cookies?
Brown butter has been cooked until the milk solids toast and develop nutty, complex flavors that regular melted butter cannot match, elevating the taste of cookies like in this Brown Butter Pumpkin Snickerdoodle Cookies Recipe.
Final Thoughts
There’s truly something magical about the combination of browned butter and spiced pumpkin in these Brown Butter Pumpkin Snickerdoodle Cookies Recipe. They bring a wonderful balance of textures and deep flavors that feel like a warm hug on a chilly day. I can’t wait for you to try making them yourself and fall in love with every single bite.
Print
Brown Butter Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 12m
- Total Time: 0h 32m
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Snickerdoodle Cookies combine the warm, spiced flavors of pumpkin and traditional snickerdoodles. Browned butter adds a rich, nutty depth, while a cinnamon sugar coating creates a delightful sweet-spicy crunch on the outside. Perfect for autumn or any cozy occasion, these soft, flavorful cookies balance spice, sweetness, and a tender texture.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Browning the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently as the butter foams and starts to brown, releasing a nutty aroma. Once browned, remove from heat and pour into a heatproof bowl to cool slightly.
- Mixing Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking soda, cream of tartar, ground cinnamon, ginger, nutmeg, cloves, and salt until evenly combined. Set aside.
- Creaming Butter and Sugars: In another bowl, cream the browned butter with light brown sugar and granulated sugar until the mixture is smooth and well combined.
- Adding Wet Ingredients: To the butter and sugar mixture, add the pumpkin puree, egg yolk, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
- Combining Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep cookies tender.
- Chilling the Dough: Cover the dough and refrigerate it for at least 30 minutes, or until firm enough to roll into balls.
- Preparing to Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and even baking.
- Preparing the Cinnamon Sugar Coating: In a small bowl, mix together granulated sugar with ground cinnamon to create the coating mixture.
- Coating the Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Thoroughly coat each ball in the cinnamon sugar mixture for that signature snickerdoodle crust.
- Shaping and Placing Cookies: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart. Slightly flatten each cookie with the bottom of a glass to ensure even baking.
- Baking the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown.
- Cooling: Allow cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute canned pumpkin puree if fresh pumpkin is unavailable, but ensure it’s pure pumpkin, not pumpkin pie filling.
- Chilling the dough is crucial for preventing spreading and helps develop flavor.
- For a deeper brown butter flavor, do not stir the butter too aggressively while browning to avoid breaking it down.
- To intensify spice flavors, adjust cinnamon and cloves according to personal preference.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
