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Perfect Pumpkin Snickerdoodle Cookies with Brown Butter Icing

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Soft, pillowy pumpkin snickerdoodle cookies with a crackly cinnamon-sugar coating and a rich brown butter icing. This signature fall treat is quick to make, uses simple ingredients, and is perfect for gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (113g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 cup pumpkin puree (120g), blotted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (250g), spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (50g) (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup unsalted butter (57g) (for icing)
  • 1 1/2 cups powdered sugar (180g), sifted if lumpy
  • 2–3 tablespoons milk (whole or 2%)
  • 1/2 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Prep the pumpkin puree: Measure 1/2 cup pumpkin puree and spread on a plate lined with a paper towel. Place another paper towel on top and press gently. Let sit while preparing other ingredients.
  2. Cream the butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes on medium speed). Scrape down sides.
  3. Add wet ingredients: Add egg, vanilla extract, and blotted pumpkin puree. Beat on low until just combined. Batter may look slightly separated.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Mix wet and dry: Gradually add dry ingredients to wet mixture, mixing on low until just combined. Fold in any remaining streaks with a spatula. Dough will be soft and slightly sticky.
  6. Make cinnamon-sugar coating: In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  7. Shape and coat cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough, roll into balls, then roll in cinnamon-sugar mixture. Place 2 inches apart on prepared sheets.
  8. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly cracked. For softer cookies, bake 10 minutes; for crispier edges, 12 minutes.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make brown butter icing: In a small saucepan over medium heat, melt 1/4 cup butter. Swirl occasionally. Butter will foam, then foam subsides and brown specks form. When butter turns golden amber and smells nutty (4-5 minutes), remove from heat immediately.
  11. Finish icing: Pour browned butter into a medium bowl, scraping all brown bits. Let cool 2 minutes. Whisk in powdered sugar, 2 tablespoons milk, vanilla extract, and pinch of salt until smooth. Add remaining milk if too thick, or more powdered sugar if too thin. Consistency should be thick but pourable.
  12. Ice cookies: Once cookies are completely cool, drizzle brown butter icing over tops using a spoon or piping bag. Let set 15-20 minutes before serving.

Notes

Blotting the pumpkin puree removes excess moisture for thicker cookies. Watch brown butter carefully—it can burn in seconds. Room temperature ingredients ensure a smooth dough. Let cookies cool completely before icing to prevent melting.

Nutrition

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

Find it online: https://goldensimmer.com/perfect-pumpkin-snickerdoodle-cookies-with-brown-butter-icing/