Description
Warm, chewy, and loaded with fall flavor—these Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate cozy treat for any season. With rich, nutty brown butter and the subtle sweetness of pumpkin purée, every bite delivers soft centers, golden edges, and a crackly cinnamon-sugar coating. This easy recipe blends the best of two classic cookies: snickerdoodles and soft pumpkin spice. Whether you’re looking for quick dessert ideas, a cozy snack, or fall baking inspiration, this easy recipe is perfect for holiday trays, bake sales, or weeknight dessert plans. It’s a go-to for cookie lovers, pumpkin spice fans, and anyone needing simple yet satisfying food ideas.
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
1/3 cup pumpkin puree
1 large egg yolk
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
1. In a medium saucepan, melt the butter over medium heat until foamy and golden brown. Immediately remove from heat and transfer to a mixing bowl to cool slightly.
2. Add granulated sugar and brown sugar to the cooled butter. Mix to combine. Add pumpkin puree, egg yolk, and vanilla extract. Beat until smooth.
3. In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
4. Gradually mix dry ingredients into the wet ingredients until a thick dough forms. Do not overmix. Cover and chill for 30–45 minutes.
5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Mix cinnamon and sugar in a small bowl for coating.
6. Scoop chilled dough into tablespoon-sized balls. Roll in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets.
7. Bake for 9–11 minutes until edges are set and centers look slightly underdone. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Chill the dough to keep cookies from spreading too much.
Don’t skip browning the butter—it adds rich flavor depth.
Slightly underbake the cookies for the perfect soft and chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: pumpkin cookies, snickerdoodle recipe, fall dessert, easy cookie recipe, cozy treats