Brown Butter Pumpkin Snickerdoodle Cookies

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Pumpkin spice lovers, prepare yourselves—these Brown Butter Pumpkin Snickerdoodle Cookies are about to become your new fall (and maybe year-round) obsession. I came up with this recipe on a cozy October afternoon when I wanted something beyond the usual pumpkin pie or bread. The nutty richness of brown butter combined with warm spices and a sugar-crusted exterior creates a cookie that’s both nostalgic and irresistibly unique.

Each bite melts in your mouth with a chewy texture and a soft, spiced center that screams comfort. The browned butter adds an unexpectedly deep flavor that pairs perfectly with the cinnamon-sugar coating. Whether you’re baking for a fall gathering or just need a cozy treat with your coffee, these cookies check every box.

Why You’ll Love These Brown Butter Pumpkin Snickerdoodle Cookies

• Rich, nutty flavor from browned butter
• Perfectly spiced with cinnamon, nutmeg, and ginger
• Soft and chewy texture with a crackly sugar top
• Pumpkin purée keeps them moist but not cakey
• An easy twist on a classic snickerdoodle with a fall flair

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What Kind of Pumpkin Should I Use?

Make sure you’re using pure pumpkin purée—not pumpkin pie filling. The latter has added sugars and spices that will throw off the flavor balance. Canned pumpkin works beautifully here, but if you make your own from fresh pumpkin, make sure it’s well-drained so the dough doesn’t become too wet.

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Options for Substitutions

If you’re out of one ingredient or need a dietary-friendly alternative, here are some smart swaps:

• Butter Substitute: You can use plant-based butter, but you may lose some of the deep, nutty flavor of browned dairy butter.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum for a close match to regular flour.
• No Pumpkin? Try sweet potato purée for a slightly different but still autumnal flavor.
• Egg-Free: A flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) works well for those avoiding eggs.
• Spice Variations: Play with chai spice or allspice for a different twist on the flavor profile.

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Ingredients for Brown Butter Pumpkin Snickerdoodle Cookies

• Unsalted Butter: Browning it enhances the cookie’s flavor with a deep, nutty richness.
• Granulated Sugar: Essential for sweetness and the classic snickerdoodle coating.
• Brown Sugar: Adds moisture and a hint of molasses flavor for a soft, chewy texture.
• Pumpkin Puree: Keeps the cookies soft and moist, with subtle pumpkin flavor.
• Egg Yolk: Provides richness and binding without making the cookies cakey.
• Vanilla Extract: Enhances the warm, spiced flavors.
• All-Purpose Flour: The base structure for the cookies.
• Baking Soda: Gives the cookies just the right lift and chew.
• Cream of Tartar: A signature ingredient in snickerdoodles that adds tang and helps with texture.
• Salt: Balances the sweetness and intensifies the spices.
• Cinnamon, Nutmeg, Ginger: These warming spices bring out the best in the pumpkin.
• Cinnamon-Sugar Mixture: For rolling the dough and getting that classic sweet crust.

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Step 1: Brown the Butter

In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it foams, then turns golden brown with a nutty aroma. Remove from heat immediately and pour into a mixing bowl to cool slightly.

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Step 2: Mix Wet Ingredients

Once the browned butter is slightly cooled, add the granulated sugar and brown sugar. Mix until combined. Stir in the pumpkin puree, egg yolk, and vanilla extract. Beat until smooth and creamy.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. Make sure everything is evenly distributed to avoid clumps.

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Step 4: Make the Dough

Gradually add the dry ingredients to the wet mixture. Stir until a thick, soft dough forms. Be careful not to overmix. Cover the dough and chill it for at least 30–45 minutes. This helps develop flavor and keeps the cookies from spreading too much.

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Step 5: Preheat & Prep

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix cinnamon and sugar for rolling.

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Step 6: Shape & Coat

Scoop the chilled dough into tablespoon-sized balls. Roll each one in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.

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Step 7: Bake

Bake for 9–11 minutes or until the edges are set and the centers look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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How Long to Prepare the Brown Butter Pumpkin Snickerdoodle Cookies

Prep Time: Preparing the browned butter and mixing the dough takes about 25–30 minutes. The dough should then chill for at least 30–45 minutes to ensure perfect texture and flavor development.

Bake Time: Each batch takes about 9–11 minutes in the oven. Cooling adds another 10–15 minutes. From start to finish, expect around 1 hour and 30 minutes for the full process.

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Tips for Perfect Brown Butter Pumpkin Snickerdoodle Cookies

• Let the browned butter cool slightly before mixing to avoid scrambling the egg yolk.
• Chill the dough thoroughly to control spreading and enhance the flavors.
• Use a cookie scoop for even sizing, which ensures uniform baking.
• Don’t overbake—remove when the edges are set but centers look soft.
• Sprinkle extra cinnamon-sugar on top before baking for a bakery-style finish.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time: This will result in flat, overly spread cookies.
• Using pumpkin pie filling: It’s pre-spiced and sweetened, which can overwhelm the cookie.
• Overmixing the dough: This can lead to tough cookies.
• Browning butter too far: Burned butter will make the cookies taste bitter.
• Baking too long: They’ll become dry and lose that perfect chew.

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What to Serve With Brown Butter Pumpkin Snickerdoodle Cookies?

1. Hot Apple Cider

The tart-sweet warmth of apple cider pairs beautifully with the spiced cookies.

2. Vanilla Ice Cream

Serve cookies warm with a scoop of vanilla ice cream for an irresistible dessert.

3. Pumpkin Spice Latte

Double down on cozy vibes with this fall favorite drink.

4. Cream Cheese Frosting Dip

Turn your cookies into dippers with a rich, tangy cream cheese frosting.

5. Maple Whipped Cream

Light and airy, this topping adds a touch of sweetness without overpowering the cookies.

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Storage Instructions

Room Temperature: Store cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.

Refrigerator: If you need them to last longer, refrigerate in a sealed container for up to 10 days. Let them come to room temp before serving.

Freezer: Freeze unbaked dough balls or baked cookies. For dough, freeze on a tray first, then transfer to a bag—bake directly from frozen, adding 1–2 minutes to bake time. For baked cookies, wrap individually and store up to 3 months.

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Estimated Nutrition (Per Cookie)

• Calories: 145
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 85mg
• Total Carbohydrates: 19g
• Dietary Fiber: 0.5g
• Sugars: 11g
• Protein: 1.5g

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Frequently Asked Questions

Can I skip the cream of tartar?

Cream of tartar gives snickerdoodles their classic tangy flavor and helps with texture, but you can substitute with 1/2 tsp of lemon juice or vinegar.

Can I use fresh pumpkin puree?

Yes, just make sure it’s well-drained and not watery, or your dough will be too soft.

How do I know when the cookies are done?

The edges should be set, and the centers should still look slightly underbaked. They’ll continue to cook while cooling.

Why brown the butter?

Browning butter adds a deep, nutty flavor that takes these cookies to another level. It’s worth the extra step.

Can I double the recipe?

Absolutely! Just make sure to chill the dough in separate portions to ensure even chilling and baking.

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Conclusion

These Brown Butter Pumpkin Snickerdoodle Cookies bring together everything I love about fall baking—warm spices, cozy flavors, and chewy goodness in every bite. The browned butter gives them a rich depth, while the pumpkin keeps them soft and moist without becoming cakey. Whether you’re making them for a holiday gathering, gift boxes, or a quiet evening with tea, these cookies deliver that perfect balance of comfort and indulgence.

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