Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Savor the season with these pumpkin snickerdoodles crafted with nutty brown butter, pumpkin puree, and warm spices for an unforgettable fall treat. Each chewy cookie is perfectly dusted in cinnamon sugar, making them ideal as Cookies For Fall and Best Fall Cookies, absolutely destined to become a seasonal favorite staple.

I recently tried my hand at making Brown Butter Pumpkin Snickerdoodle Cookies and I was really impressed with the blend of flavors. I browned 1/2 cup unsalted butter until it looked nutty and golden and mixed it with 1/2 cup pumpkin puree, 1/2 cup granulated sugar and 1/2 cup packed brown sugar.

Then I added a large egg and 1 tsp vanilla extract. I stirred in 2 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt and 2 tsp pumpkin pie spice.

What makes these cookies so special is that they require no chill time and no mixer. After scooping them out, I lightly coated each one with a mix of 1/4 cup granulated sugar and 2 tsp ground cinnamon.

While some might worry about calories this recipe gives you the best fall treat that is a perfect mix of Thanksgiving recipes sweets and fall time desserts. I really hope you give it a try.

Why I Like this Recipe

I love this recipe for several reasons:

1. I really dig how the browned butter gives it a nutty flavor that just makes my taste buds happy every time I bake.
2. The pumpkin puree gives the cookies a rich fall flavor and a moist texture that I just can’t resist.
3. I appreciate that it doesn’t need any chill time or a fancy mixer; it’s super easy and fast to make even on a busy day.
4. The cinnamon sugar coating adds a crackly, sweet edge that perfectly complements the chewy inside of the cookie.

I also wanna say that these pumpkin snickerdoodle cookies are seriously the best. They turn out so chewy and gooey which is exactly what you want from a cookie. They pack in all the fall flavors like brown butter, pumpkin spice and cinnamon sugar in every bite. It’s a fresh take on my old brown butter snickerdoodles recipe and makes baking in the fall so much fun because I dont need to use a mixer or wait around for chill time. Overall, it’s the perfect treat to enjoy while watching your favorite autumn shows.

Ingredients

• Unsalted butter: Browned until it looks nutty and golden, it adds richness and toasted depth.
• Pumpkin puree: Provides fiber, vitamins, and subtle sweetness while moistening the baked cookies.
• Granulated sugar: Sweetens the dough and helps create a delectable, light crispy edge.
• Brown sugar: Adds moisture and a caramel note that deepens flavor in every bite.
• Egg: Binds ingredients together and contributes protein, ensuring a soft cookie center.
• All-purpose flour: Provides carbohydrates and structure, giving cookies their firm yet tender base.
• Pumpkin pie spice: Blends warm spices like cinnamon to add coziness and aroma throughout.

Ingredient Quantities

• 1/2 cup unsalted butter (browned until it looks nutty and golden)
• 1/2 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp pumpkin pie spice
• 1/4 cup granulated sugar (for coating)
• 2 tsp ground cinnamon (for coating)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a small pan, melt the butter over medium heat, stirring constantly until it turns a nice golden brown and smells nutty. Let it cool a bit.

3. In a medium bowl, mix together the browned butter, pumpkin puree, granulated sugar, and brown sugar until smooth.

4. Add the egg and vanilla extract to the bowl and stir until everything is combined.

5. In another bowl, whisk the flour, baking soda, salt, and pumpkin pie spice.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. In a small bowl, mix the extra granulated sugar and ground cinnamon for the coating.

8. Scoop out roughly 1 tablespoon of dough at a time, roll it into a ball, and then dip each cookie thoroughly in the cinnamon sugar.

9. Place the cookies on the baking sheet about 2 inches apart.

10. Bake for 10-12 minutes until the edges are set, then let them cool on the sheet for a few minutes before transferring them to a rack. Enjoy these chewy, gooey treats!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet with parchment paper
3. Small pan for browning the butter
4. Medium bowl for mixing the wet ingredients
5. Another bowl for the dry ingredients
6. Small bowl for combining the cinnamon and sugar coating
7. Whisk for the dry ingredient mix
8. Mixing spoon or spatula for stirring the dough
9. Measuring cups and spoons for the ingredients
10. A tablespoon or cookie scoop for portioning the dough
11. Cooling rack for letting the cookies cool after baking

FAQ

Brown Butter Pumpkin Snickerdoodle Cookies Recipe Substitutions and Variations

• You can swap the unsalted butter for salted butter if you reduce a pinch of salt in the recipe or even try coconut oil for a different nutty flavor.
• If you don’t have pumpkin puree, mashed butternut squash or even mashed sweet potato works pretty well as a substitute.
• Missing an egg? Mix 1 tablespoon of flaxseed with 3 tablespoons of water and let it sit for a few minutes to replace the egg in your recipe.
• Don’t have pumpkin pie spice? Just mix equal parts of cinnamon, nutmeg, and a pinch of cloves to get a similar vibe.
• If you’re out of all-purpose flour, try using a mix of half whole wheat flour and half all-purpose flour so your cookies still come out just right.

Pro Tips

1. When browning your butter, keep a close eye on it and stir constantly so it dont burn; if you let it get too dark it can taste bitter instead of nutty.
2. Be careful not to overmix the flour with your wet ingredients. Overmixing can make your cookies tough, so just stir until everything’s combined.
3. When you roll the dough in the cinnamon sugar, make sure you coat it really well. This little trick adds a lot of flavor and makes every bite super tasty.
4. Let the cookies rest on the baking sheet for a few minutes after taking them out of the oven before moving them to a rack. This helps them firm up a bit and reduces the chance of them breaking apart.