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Cozy Brown Butter Pumpkin Snickerdoodle Cookies

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These cozy brown butter pumpkin snickerdoodle cookies are the kind of cookie you make when you want fall to taste like a hug. The edges are perfectly chewy, the centers are soft, and that cinnamon-sugar coating gives you that classic snickerdoodle crackle.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract (pure)
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the coating:
  • ¼ cup granulated sugar
  • 1 tablespoon cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Brown the butter. In a large skillet or saucepan over medium heat, melt the butter. Swirl the pan occasionally. It will start to foam, then the milk solids will turn golden brown and smell nutty—this takes about 5-7 minutes. Watch it carefully; burnt butter is a tragedy. Once it’s golden and smells amazing, pour it into a heatproof bowl to stop the cooking. Let it cool for 10 minutes.
  2. Mix the wet ingredients. In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until well combined—it will look a bit grainy, that’s okay. Add the pumpkin puree, egg, and vanilla extract. Mix until smooth and creamy.
  3. Whisk the dry ingredients. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon. Make sure there are no lumps, especially with the cream of tartar.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a wooden spoon until just combined. Do not overmix! Stop as soon as you don’t see any more flour streaks. The dough will be soft and slightly sticky.
  5. Chill the dough. Cover the bowl and refrigerate for at least 30 minutes. Chilling prevents the cookies from spreading too much and deepens the flavor.
  6. Preheat and prepare. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Make the coating. In a small bowl, mix the ¼ cup sugar, 1 tablespoon cinnamon, and a pinch of nutmeg.
  8. Scoop and roll. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball between your palms. Roll each ball generously in the cinnamon-sugar mixture until fully coated.
  9. Bake. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set and the centers look slightly puffy and crackled. The cookies will look underdone in the middle—that’s what you want.
  10. Cool. Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Brown butter is the secret to the nutty, caramel-like depth. Don’t skip chilling the dough—it prevents spreading and deepens flavor. Underbake slightly for soft, chewy centers. For best results, use 100% pure pumpkin puree, not pumpkin pie filling. Cream of tartar is essential for the classic snickerdoodle tang and chewy texture.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter cookies, fall cookies, pumpkin cookies, snickerdoodle recipe

Find it online: https://goldensimmer.com/cozy-brown-butter-pumpkin-snickerdoodle-cookies/