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Ultimate Brown Butter Pumpkin Snickerdoodle Cookies: Best Easy Fall Recipe

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These Ultimate Brown Butter Pumpkin Snickerdoodle Cookies are soft, chewy, and absolutely drowning in that spiced cinnamon-sugar coating. They bring the cozy vibes of fall with brown butter’s nutty depth and pumpkin’s warmth, all in under 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)
  • Pinch of nutmeg (for coating, optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet over medium heat. Stir frequently. After 5-7 minutes, when brown specks form and a nutty aroma appears, remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: In a large bowl, combine cooled brown butter, 1 cup granulated sugar, and ½ cup packed light brown sugar. Beat with an electric mixer on medium speed for 2 minutes. Add 1 large egg and 1 teaspoon vanilla extract, beat until smooth. Add ½ cup pumpkin puree and mix on low until just combined (mixture may look curdled).
  4. Whisk dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low until just incorporated. Do not overmix. Scrape down sides. Dough will be soft and slightly sticky.
  6. Make coating: In a small bowl, whisk together ¼ cup granulated sugar, 1 tablespoon cinnamon, and a pinch of nutmeg.
  7. Scoop and roll: Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion into a ball, then roll generously in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be set and slightly golden, centers soft and puffy. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  9. Repeat with remaining dough. If dough gets too warm, refrigerate for 10 minutes between batches.

Notes

Don’t rush the brown butter; use medium heat and watch for brown specks. Measure flour correctly by spooning and leveling. Use room temperature egg. Don’t overmix dough. Check for doneness early; cookies should look puffy and soft in center. Cool completely before storing. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter. Add mix-ins like white chocolate chips, pecans, or dried cranberries. Store in airtight container at room temperature for up to 5 days. Freeze baked cookies or raw dough for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodle, cookies, fall, easy, quick, no chill

Find it online: https://islatable.com/ultimate-brown-butter-pumpkin-snickerdoodle-cookies-best-easy-fall-recipe/