Soft, chewy, and full of cozy fall flavors
Hey there, friend!
If you love fall baking like I do, you have to try these Pumpkin Brown Butter Snickerdoodles.
They’re warm, soft, and perfectly spiced—kind of like your favorite snickerdoodle cookie got a big fall hug.
The brown butter adds a rich, nutty flavor, and the pumpkin keeps them super soft.
I’ve made these for family gatherings and cozy weekend afternoons, and they never last long.
Plus, your kitchen will smell amazing while they bake.
🍽️ Servings + Cook Time
- Servings: Makes about 18-20 cookies
- Prep Time: 25 minutes (plus 30 minutes chill time)
- Cook Time: 10-12 minutes
- Total Time: ~1 hour 10 minutes
❤️ Why I Love This Recipe
I’ve baked a lot of fall cookies, but these hit that perfect balance: cozy but still bright, classic but just a little unexpected.
- Brown butter makes the flavor deep and nutty, not just sweet.
- The pumpkin keeps the cookies soft for days.
- Rolling them in cinnamon sugar gives the perfect little crunch.
- No mixer needed—just a whisk, a bowl, and a little stirring.
- They’re the kind of cookies that feel homemade in the best way.
🔬 Why This Recipe Works (Quick Science!)
- Brown Butter: Toasting the milk solids in butter adds a rich, toffee-like flavor that makes the cookies more complex.
- Pumpkin Purée: Adds moisture, so your cookies stay soft and tender.
- Chilling the Dough: Helps the cookies hold their shape and lets the brown butter flavor settle into the dough.
- Cream of Tartar: This keeps the classic snickerdoodle tang and chewy texture.
⚠️ Common Mistakes to Avoid
- Skipping the chill: Warm dough spreads too much—chill it for puffy, chewy cookies.
- Using pumpkin pie filling: Make sure it’s pure pumpkin purée with no added sugar or spices.
- Not browning the butter enough: You want golden brown, nutty-smelling butter—not burnt or too pale.
- Overmixing: Once the flour goes in, mix gently or your cookies will be tough.
- Overbaking: Take them out when they still look a little soft in the center—they’ll firm up as they cool.
🍴 What You’ll Need
Dry Ingredients:
- 2 ¾ cups (345g) all-purpose flour
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients:
- 1 cup (227g) unsalted butter, browned and cooled slightly
- ¾ cup (150g) packed light brown sugar
- ½ cup (100g) granulated sugar
- ⅓ cup (80g) pure pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 tsp vanilla extract
Cinnamon Sugar Coating:
- ¼ cup (50g) granulated sugar
- 2 tsp cinnamon
🔧 Tools You’ll Need
- Medium saucepan (for browning butter)
- Large mixing bowl
- Whisk & silicone spatula
- Measuring cups and spoons
- Baking sheets lined with parchment paper
- Small bowls for cinnamon sugar
- Cookie scoop (optional but helpful)
🔁 Substitutions & Variations
- Use gluten-free 1:1 flour to make them GF.
- Swap brown butter for regular melted butter (but you’ll miss out on the nutty flavor!).
- Add mini white chocolate chips or chopped pecans.
- Use pumpkin pie spice instead of cinnamon, nutmeg, and cloves.
⏳ Make-Ahead Tips
- You can brown the butter a day in advance and store it in the fridge. Just melt it slightly before using.
- The dough can be chilled overnight.
🍪 Step-by-Step Instructions (with AI image prompts for each step!)
Step 1: Brown the Butter
Melt the butter in a medium saucepan over medium heat. Keep stirring as it foams and sizzles, until the butter turns golden brown and smells nutty. This takes about 5–7 minutes. Pour it into a heatproof bowl to cool slightly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
Step 3: Whisk Sugars, Pumpkin, Egg Yolk & Vanilla into Brown Butter
In a separate bowl, whisk the cooled brown butter with brown sugar and granulated sugar until smooth. Add the pumpkin purée, egg yolk, and vanilla. Whisk until fully combined and glossy.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry. Stir gently with a spatula until just combined. The dough will be thick and soft.
Step 5: Chill the Dough
Cover the bowl and chill the dough for at least 30 minutes in the fridge so it firms up.
Step 6: Preheat Oven & Prep Cinnamon Sugar
Preheat your oven to 350°F (175°C). In a small bowl, mix the ¼ cup granulated sugar and 2 tsp cinnamon for rolling.
Step 7: Scoop & Roll the Dough
Scoop out balls of dough (about 1.5 tablespoons each) and roll them in the cinnamon sugar until fully coated. Place on parchment-lined baking sheets about 2 inches apart.
Step 8: Bake
Bake for 10–12 minutes in the preheated oven until the edges are set but the centers are soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
🥡 Leftovers & Storage
- Keep them in an airtight container at room temp for 3–4 days.
- Freeze baked cookies for up to 2 months. Thaw at room temp before serving.
🍽️ What to Serve With Pumpkin Brown Butter Snickerdoodles
- A hot cup of chai tea or coffee
- Vanilla ice cream for a warm-and-cold dessert combo
- Apple cider for the ultimate fall pairing
❓ FAQ
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Do I have to chill the dough?
Yes! It helps the cookies hold their shape.
Can I freeze the dough?
Yep! Freeze the dough balls (unbaked) and bake straight from frozen. Just add 1–2 extra minutes.
What kind of pumpkin should I use?
Only pure pumpkin purée—NOT pumpkin pie filling.
🔥 Pro Tips
- Don’t walk away when browning butter—it goes from perfect to burnt fast.
- Make the cinnamon sugar coating fresh each time for the best flavor.
- Let the brown butter cool slightly so it doesn’t scramble the egg yolk.
- If the dough feels too sticky to roll, chill a little longer.
- Use a cookie scoop for evenly sized cookies.
🌟 Now It’s Your Turn!
I’d love to hear how these cozy cookies turned out for you! Leave a comment with your thoughts or any questions. And hey, don’t forget to share who you baked them for—I love knowing whose day you made sweeter.
