Brown Butter Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat You’ll Crave All Season
Soft, chewy, and perfectly spiced — these Brown Butter Pumpkin Snickerdoodle Cookies are everything you love about fall in one glorious bite. They’ve got that signature snickerdoodle tang, a kiss of pumpkin, and the rich, nutty depth that only brown butter can bring.
Dunk them in a cold glass of milk, enjoy them warm with coffee, or — if you’re feeling fancy — sandwich them with a scoop of vanilla bean ice cream and prepare for pure dessert bliss.
You’ll Need
Cookies:
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1 cup unsalted butter, browned and cooled
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¾ cup granulated sugar
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½ cup dark brown sugar, packed
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½ cup pumpkin puree, blotted dry
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1 large egg, room temperature
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2 tsp vanilla extract
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2¼ cups all-purpose flour
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1 tsp cream of tartar
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1 tsp baking soda
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¾ tsp salt
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1½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp allspice
For Rolling:
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½ cup granulated sugar
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3 tsp cinnamon
Instructions
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat, stirring often. It will bubble, foam, and then turn golden brown with a nutty aroma. Once browned, immediately pour it into a heatproof bowl to stop the cooking. Let cool until just warm.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth. Add the pumpkin, egg, and vanilla, and whisk until combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and all the spices — cinnamon, ginger, nutmeg, and allspice.
4. Bring the Dough Together:
Add the dry ingredients to the wet and stir until combined. The dough should be soft but not sticky — don’t overmix!
5. Chill Out:
Cover and refrigerate the dough for 45–60 minutes. (Yes, it’s worth the wait — chilling enhances the flavor and keeps the cookies thick and chewy.)
6. Prep to Bake:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix the sugar and cinnamon for rolling.
7. Scoop and Roll:
Scoop about 2 tablespoons of dough per cookie, roll into balls, and coat generously in cinnamon-sugar. Place 2 inches apart on your baking sheets.
8. Bake:
Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft. They’ll continue to cook as they cool — trust the process!
9. Cool and Enjoy:
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, you’ll have chewy edges, soft centers, and a warm, spiced aroma that screams fall.
ENJOY!
Pro Tip: For an extra treat, sandwich two cookies with a scoop of vanilla ice cream and freeze for the ultimate pumpkin snickerdoodle ice cream sandwich.
And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.