These Browned Butter Pumpkin Snickerdoodle Cookies take a classic snickerdoodle and give it a delicious fall twist. The browned butter adds a rich, nutty flavor, while pumpkin and warm cinnamon make these cookies soft, chewy, and full of cozy fall flavor. And that cinnamon-sugar coating on the outside? It’s the perfect finishing touch.
They’re easy to make, make the kitchen smell amazing, and are just as good with a cup of coffee as they are tucked into a lunchbox or shared with friends. If you’re looking for a pumpkin cookie that’s a little different from the usual pumpkin spice treat, I think you’re going to love these! These cookies are our new family favorite!!!
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Ingredients for Browned Butter Pumpkin Snickerdoodle Cookies
The ingredient list for these cookies is pretty simple, but a few ingredients give them their special flavor and texture.
Browned butter is the star of the show. Browning the butter gives it a delicious nutty, slightly caramel-like flavor that makes these cookies extra special. Be sure to let it cool before adding it to the dough.
Brown sugar and granulated sugar work together to give the cookies just the right amount of sweetness while helping create that soft, chewy texture.
Pumpkin purée adds pumpkin flavor and moisture. Since pumpkin contains quite a bit of moisture, it’s important to blot it before measuring so the cookies don’t end up too cakey. You’ll want about 3 tablespoons of pumpkin after blotting.
An egg yolk adds richness and helps keep the cookies tender without adding too much extra moisture.
Vanilla extract rounds out all the flavors, while baking soda and salt help with the texture and balance the sweetness.
For that classic fall flavor, pumpkin pie spice and cinnamon bring plenty of warm, cozy spice to the cookies. And, of course, the cinnamon-sugar coating gives them that signature snickerdoodle finish.
Baking soda, salt and flour are the binding ingredients to hold the cookie dough together.
Ingredient Substitutes if Needed
Pumpkin Purée: Sweet potato purée can be substituted for the pumpkin. Be sure to blot it well to remove excess moisture.
Pumpkin Pie Spice: You can substitute additional cinnamon if you don’t have pumpkin pie spice, although the cookies will have a simpler spice flavor.
Butter: Salted butter can be used in place of unsalted butter. Reduce the added salt accordingly.
Flour: A cup-for-cup gluten-free flour blend can be used, although the texture may vary slightly.
How to Make Browned Butter Pumpkin Snickerdoodle Cookies
Just a few simple steps are needed to make these amazing fall cookies!
Brown the Butter
Start by browning the butter. Melt the butter in a medium saucepan over medium heat, stirring frequently as it melts.
Tips for Browning the Butter
Browning butter is easier than it sounds! The key is to keep an eye on it because it can go from perfectly browned to burnt pretty quickly.
Use a light-colored pan if possible. It makes it much easier to see the butter change color.
Melt the butter over medium heat, stirring or swirling the pan occasionally.
As the butter melts, it will begin to foam and bubble. Keep cooking and stirring as the milk solids start to brown.
Look for golden-brown flecks at the bottom of the pan and a nutty, toasted aroma. That’s when you know it’s ready.
Remove it from the heat right away once the butter is browned. The residual heat will continue cooking it.
Pour the browned butter into a heat-safe bowl to stop the cooking. Be sure to scrape in all those little brown bits from the bottom of the pan—they’re packed with flavor!
Let the butter cool before adding it to the cookie dough. It should be warm or room temperature, but not hot.
Pour the browned butter into a bowl, making sure to scrape in all those flavorful brown bits from the bottom of the pan. Set it aside to cool completely before making the cookie dough.
Prepare the Baking Sheets
While the butter cools, preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
Blot the Pumpkin
This step is important for getting that soft, chewy texture rather than a cakey cookie.
Measure 1/3 cup of pumpkin purée and place it on a paper plate. Use paper towels to gently blot the pumpkin, soaking up as much excess moisture as you can. Keep blotting with fresh paper towels until the towel no longer becomes wet.
After blotting, you should have approximately 3 tablespoons of pumpkin purée.
Mix the Wet Ingredients
Add the cooled browned butter and both sugars to the bowl of a stand mixer fitted with a paddle attachment. Mix until well combined.
Add the blotted pumpkin, egg yolk, and vanilla and mix again until the mixture is smooth and well blended.
Add the Dry Ingredients
Add the flour, baking soda, salt, cinnamon, and pumpkin pie spice to the bowl. Mix on low speed just until everything comes together.
Be careful not to overmix the dough. A few small streaks of flour are okay. The dough may look a little different depending on how much moisture was in your pumpkin and how much moisture cooked out of the butter.
Scoop and Roll the Cookies
Scoop the dough into large balls. A cookie scoop works well for this recipe.
In a small bowl, combine the granulated sugar, pumpkin pie spice, and cinnamon for rolling. Roll each ball of dough in the cinnamon-sugar mixture, coating it well.
Place 4–5 cookies on each prepared baking sheet, leaving plenty of room for them to spread as they bake.
Bake the Cookies
Bake the cookies for 14-16 minutes. The centers should no longer look shiny or wet, but try not to overbake them. They may still look a little soft in the center when you take them out of the oven.
Let the Cookies Cool
Allow the cookies to cool on the baking sheet before transferring them to a cooling rack. This gives them time to set up and helps them hold their shape.
If you like a little extra sparkle, sprinkle the cooled cookies with a bit more sugar before serving.
A Note About the Dough
Blotting the pumpkin is an important step because removing the excess moisture helps keep these cookies chewy rather than cakey.
You may notice that the dough looks slightly different from batch to batch. That’s completely normal! The amount of moisture in pumpkin purée can vary, and the amount of moisture that cooks out while browning the butter can vary, too.
If your dough seems too crumbly to scoop, add 1–2 tablespoons of additional pumpkin purée, a little at a time, until the dough reaches a smooth, scoopable consistency.
Can I Freeze the Cookie Dough?
Yes! The cookie dough can be frozen for later. Scoop the dough into individual portions and place them on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container.
When you’re ready to bake, there’s no need to thaw the dough first. Just add a little extra baking time and roll the dough in the cinnamon-sugar mixture before baking.
How to Store Browned Butter Pumpkin Snickerdoodle Cookies
Store the cooled cookies in an airtight container at room temperature for up to 4–5 days. They’ll stay soft and chewy, making them perfect for baking a batch ahead of time.
You can also freeze the cookies for longer storage. Place them in a freezer-safe container or bag, separating layers with parchment paper. Thaw at room temperature when you’re ready to enjoy them.
What Pairs Well with Pumpkin Snickerdoodle Cookies?
These cozy pumpkin cookies are made for fall!
Serve them alongside a steaming cup of coffee, chai tea, or hot apple cider.
For dessert, try warming a cookie and serving it with a scoop of vanilla or salted caramel ice cream.
They’re also perfect tucked into a fall cookie platter with your favorite seasonal treats.
These Browned Butter Pumpkin Snickerdoodle Cookies are such a fun way to enjoy all those cozy fall flavors. The browned butter adds a little something extra, while the pumpkin keeps the cookies soft and tender. And that cinnamon-sugar coating makes them hard to resist!
They’re perfect for a fall get-together, an afternoon treat with a cup of coffee, or simply a batch of cookies to keep on hand when you’re craving something sweet. If you have a can of pumpkin in the pantry, give these a try. I think they just might become a new fall favorite!
More Recipes to Try
If you’re in the mood for more cozy fall baking, here are a couple of recipes to add to your list!
Pumpkin Hand Pie is my first choice to pair with these cookies. Since both recipes feature pumpkin and those warm fall flavors we love this time of year, they make a natural match. If you enjoyed these pumpkin snickerdoodles, be sure to give my Pumpkin Hand Pie a try, too!
For another easy and nostalgic dessert, Peach Pecan Dump Cake is a delicious choice. It has that same cozy, homemade feel and is wonderfully simple to make. It’s perfect when you want an easy dessert to share with family or friends.
Browned Butter Pumpkin Snickerdoodle Cookies
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Ingredients
- For the Cookies
- ½ cup butter, browned and cooled
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ⅓ cup pumpkin purée, blotted to yield 3 tablespoons
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
- For Rolling
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Instructions
- Brown the butter.
- Melt the butter in a medium saucepan over medium heat. Continue cooking, stirring frequently, as the butter foams and begins to turn golden brown. Once it develops a deep golden color and a nutty aroma, remove it from the heat. Watch it closely, as browned butter can quickly go from perfect to burnt. Pour the browned butter into a bowl and allow it to cool completely.
- Prepare the oven.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Blot the pumpkin.
- Measure ⅓ cup of pumpkin purée and place it on a paper plate. Use paper towels to gently blot the pumpkin, removing as much excess moisture as possible. Continue blotting until the paper towel no longer becomes wet. The pumpkin should measure approximately 3 tablespoons (50 g) after blotting.
- Mix the wet ingredients.
- Place the cooled browned butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix until combined. Add the blotted pumpkin, egg yolk, and vanilla. Mix again until smooth.
- Add the dry ingredients.
- Add the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mix on low speed just until the ingredients are combined. Be careful not to overmix. It’s okay if a few small streaks of flour remain in the bowl.
- Form the cookies.
- Scoop the dough into large balls. A 3-tablespoon cookie scoop works well for this. In a small bowl, combine the granulated sugar, pumpkin pie spice, and cinnamon for rolling. Roll each cookie dough ball in the sugar mixture and place 4–5 cookies on each prepared baking sheet.
- Bake.
- Bake for 9–11 minutes. The centers should no longer look shiny or wet, but be careful not to overbake the cookies.
- Cool.
- Allow the cookies to cool on the baking sheet before transferring them to a cooling rack. This helps the cookies set and hold their shape. If desired, sprinkle the cooled cookies with a little extra sugar.
- A Note About the Dough
- Blotting the pumpkin is an important step. Removing the excess moisture helps give these cookies a chewier texture rather than making them too cakey.
- Because the amount of moisture in pumpkin purée and the results of browning butter can vary, your dough may look slightly different each time. If the dough seems too crumbly to scoop, add 1–2 tablespoons of additional pumpkin purée, a little at a time, until the dough reaches a smooth, scoopable consistency.
