Brown Butter Pumpkin Snickerdoodle Cookies are a cozy twist on a classic favorite. These cookies have a rich, nutty flavor thanks to the brown butter, a hint of warm pumpkin spice, and that irresistible cinnamon-sugar coating that snickerdoodles are known for. They’re soft and chewy with just the right touch of fall flavors that make them perfect for any time you want a sweet, comforting treat.
I love making these cookies when the weather starts to cool down because the pumpkin and spices bring such a happy, homey feeling. One tip I always follow is to let the brown butter cool just enough before mixing so the flavors really shine through without melting the dough. It’s a simple step that makes a big difference.
My favorite way to enjoy these cookies is with a warm cup of tea or a glass of cold milk, especially after a busy day. They’re also great for sharing at fall gatherings or packing into lunchboxes for a little surprise. Honestly, once you bake a batch, you might find everyone asking for more because these cookies are just plain fun to eat and share!
Key Ingredients & Substitutions
Butter: Browning the butter adds a deep, nutty flavor that makes these cookies extra special. If you want to skip this step, use melted butter but expect a lighter taste.
Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, for the right balance. You can try fresh pumpkin puree as a substitute if you have it on hand.
Spices: Cinnamon, nutmeg, ginger, and cloves give the warm fall flavor. Feel free to adjust spices to your taste or use a pumpkin pie spice mix.
Cream of tartar: This ingredient gives snickerdoodles their signature tang and chewy texture. If you don’t have it, try substituting with 1 tsp lemon juice or vinegar, but the result may differ slightly.
How Do You Make Perfectly Soft and Chewy Snickerdoodle Cookies?
The secret to soft, chewy cookies lies in a few key steps:
- Brown the butter: This adds richness; let it cool before mixing so it doesn’t cook the eggs.
- Don’t overmix the dough: Mix just until combined to avoid tough cookies.
- Chill the dough: Refrigerating for at least an hour firms it up, making it easier to roll and improving texture.
- Careful baking: Bake until edges are set but centers still look soft; they’ll continue to firm as they cool.
- Cinnamon sugar coating: Roll the dough balls generously for that classic snickerdoodle crunch and spice on the outside.
Equipment You’ll Need
- Medium saucepan – I prefer it for browning butter evenly and preventing splashes while cooking.
- Mixing bowls – use a large bowl for the wet ingredients and a smaller one for dry to keep things organized.
- Whisk or electric mixer – helps blend the ingredients smoothly and quickly.
- Measuring cups and spoons – precise measurements make baking foolproof.
- Baking sheet and parchment paper – keeps cookies from sticking and makes cleanup easier.
- Cooling rack – perfect for cooling cookies evenly without sogginess.
Flavor Variations & Add-Ins
- Chocolate chips – stir in some mini chocolate chips for melty goodness.
- White chocolate – use chunks or chips for a sweet, creamy contrast.
- Chopped nuts – walnuts or pecans add crunch and nutty flavor.
- Spice tweak – add a pinch of cloves or allspice for more warmth.
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For Rolling:
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar
How Much Time Will You Need?
Prepare for about 15 minutes of active prep work and 10-12 minutes of baking. Don’t forget to add 1 hour to chill the dough in the fridge, which helps make the cookies soft and chewy.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep swirling the pan occasionally as it bubbles and foam appears. After about 4-5 minutes, the butter will turn a golden brown color with a nutty smell. Remove it from the heat and let it cool to room temperature.
2. Make the Dough:
In a large bowl, combine the browned butter with the granulated sugar and brown sugar. Whisk until mixed well. Add the pumpkin puree, egg, and vanilla extract, stirring until the mixture is smooth.
3. Mix Dry Ingredients:
In a separate bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together.
4. Combine Wet and Dry:
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spoon or spatula just until everything comes together into a soft dough. Avoid overmixing to keep the cookies tender.
5. Chill the Dough:
Cover the dough with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough firms it up and helps with rolling the cookies.
6. Prepare Cinnamon Sugar:
In a small bowl, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. This will be the coating for the cookies.
7. Shape and Roll:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and roll each into a smooth ball. Then, roll each ball generously in the cinnamon sugar mixture to coat completely.
8. Bake:
Place the coated dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes until the edges look set and the cookies develop cracks on top but are still soft in the center.
9. Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly.
10. Serve and Enjoy!
Enjoy these soft, chewy Brown Butter Pumpkin Snickerdoodle Cookies fresh! You can store leftovers in an airtight container at room temperature for up to 4 days.
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes! Just make sure to fully thaw the frozen pumpkin puree and drain any extra moisture before using it. This helps keep the dough from becoming too wet.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can use 1 teaspoon of lemon juice or white vinegar as a substitute, though the texture and tang might be slightly different.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough for up to 24 hours before baking to develop even richer flavors. Just let it sit at room temperature for a few minutes before rolling if it’s too firm.
How Should I Store Leftover Cookies?
Keep leftover cookies in an airtight container at room temperature for up to 4 days. To refresh their softness, warm them briefly in the microwave before serving.
