Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies are what autumn dreams are made of. Buttery, rich, warmly spiced, and perfectly chewy with crisp edges, each bite captures the essence of fall. The nutty depth of brown butter pairs beautifully with pumpkin puree, creating a soft and cozy cookie that feels like a warm hug.

If you’re a fan of classic snickerdoodles but crave a seasonal twist, this recipe is your perfect match. The pumpkin adds just the right amount of moisture, while a cinnamon-sugar coating gives them that signature sparkle and crunch. Ideal for gatherings, gifting, or just curling up with a mug of tea, these cookies are bound to become a new favorite.

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Preparation Phase & Tools to Use

Before diving into this irresistible cookie recipe, let’s talk tools. These cookies don’t require anything too fancy, but the right equipment makes all the difference.

• Saucepan: Crucial for browning the butter. This step deepens the flavor and gives these cookies their signature nutty aroma.
• Mixing Bowls: You’ll need a few for separating wet and dry ingredients. Opt for medium and large sizes.
• Electric Mixer or Stand Mixer: Creaming the browned butter with sugar and blending in the pumpkin is much easier and more efficient with a mixer.
• Spatula: Ideal for scraping down the bowl and folding ingredients together.
• Baking Sheets: Flat, rimmed baking sheets ensure even baking.
• Parchment Paper or Silicone Baking Mats: Prevent sticking and make cleanup a breeze.
• Cookie Scoop (optional): Helps with uniform cookie sizes for even baking.

These tools ensure your Brown Butter Pumpkin Snickerdoodle Cookies come out with perfect texture and golden edges, every single time.

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Ingredients for the Brown Butter Pumpkin Snickerdoodle Cookies

Every ingredient in this cookie plays a starring role. Here’s what you’ll need and why it matters:

• Unsalted Butter: Browning this adds a deep, nutty flavor that sets these cookies apart from traditional snickerdoodles.
• Brown Sugar: Provides moisture and a rich caramel-like sweetness.
• Granulated Sugar: Helps achieve that classic sweet snickerdoodle crunch, especially on the outside.
• Pumpkin Puree: Adds natural moisture and a subtle earthy sweetness, enhancing the soft texture.
• Vanilla Extract: Adds warmth and depth to the overall flavor.
• Egg Yolk: Helps bind the ingredients without making the cookies cakey (since pumpkin already adds moisture).
• All-Purpose Flour: Provides the necessary structure for the cookies to hold their shape.
• Baking Soda & Cream of Tartar: These leavening agents give the cookies a soft rise and slight tang.
• Pumpkin Pie Spice & Ground Cinnamon: The spices that deliver those cozy, seasonal vibes.
• Salt: Just a pinch balances the sweetness and enhances all the flavors.
• Cinnamon-Sugar Mixture (for rolling): That sweet coating creates the classic crackled finish.

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How To Make the Brown Butter Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Place the unsalted butter in a medium saucepan over medium heat. Stir frequently until it foams, then turns golden with brown bits at the bottom. Remove from heat and let it cool.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth. Add the pumpkin puree, egg yolk, and vanilla extract. Mix again until fully incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Slowly add this mixture into the wet ingredients, mixing just until a dough forms.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 45 minutes. This helps firm it up and enhances the flavor.

Step 5: Shape and Coat

Preheat the oven to 350°F (175°C). Line your baking sheets. Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture until coated.

Step 6: Bake to Perfection

Place the coated dough balls on the prepared baking sheet and bake for 10-12 minutes or until the edges are set and the tops begin to crack.

Step 7: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Then grab one (or three) and enjoy the fall goodness.

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Serving and Storing Your Brown Butter Pumpkin Snickerdoodle Cookies

These cookies are best served slightly warm, when the edges are crisp and the centers are still soft and chewy. They make a perfect addition to a fall dessert table, holiday cookie exchange, or even just a cozy afternoon with coffee or chai.

To store, keep the cookies in an airtight container at room temperature for up to 5 days. If you want to extend their freshness, refrigerate them for up to a week or freeze them for up to 2 months. For best texture after freezing, allow them to come to room temperature or give them a quick warm-up in the microwave.

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Frequently Asked Questions

How do I know when brown butter is ready?

When the butter turns golden brown and you see small brown bits forming at the bottom of the pan, it’s ready. It will also emit a rich, nutty aroma.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has added sugar and spices, which can throw off the flavor and consistency. Stick to 100% pumpkin puree.

Why chill the dough?

Chilling firms up the dough, making it easier to scoop and helping prevent the cookies from spreading too much in the oven.

Can I skip cream of tartar?

You can substitute it with lemon juice or white vinegar, but the texture and signature snickerdoodle tang might be slightly different.

How can I make these cookies gluten-free?

Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but they’ll still be delicious.

Can I freeze the cookie dough instead of baked cookies?

Absolutely! Scoop and coat the dough balls in cinnamon-sugar, then freeze. Bake from frozen, adding 1-2 extra minutes.

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Want More Cookie Ideas with a Twist?

If you love these Brown Butter Pumpkin Snickerdoodle Cookies, you’ll definitely want to explore some of my other favorite cookie recipes from Life With Olivia:

• Whipped Shortbread Cookies – light, airy, and melt-in-your-mouth delicious.
• Tiramisu Cupcakes Recipe – a fusion of dessert classics in cupcake form.
• Brownie Mix Cookies Recipe – chewy, rich, and made in a snap.
• Mini Cinnamon Roll Cheesecakes – a delightful cookie-cake hybrid.
• Grape Crush Cupcakes Recipe – for a fruity twist that surprises everyone.

And if you’re craving even more cozy, sweet treats, head over to my Pinterest where I share new daily recipes: Life With Olivia on Pinterest.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use homemade pumpkin puree or canned? Add extra cinnamon or swap in nutmeg?

I love hearing your baking twists! Feel free to ask questions below—let’s bake better together.

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