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Easy Brown Butter Pumpkin Snickerdoodle Cookies

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These Easy Brown Butter Pumpkin Snickerdoodle Cookies combine nutty brown butter with warm pumpkin and a cinnamon-sugar coating that shatters when you bite in. They’re soft, chewy, and taste like fall in a way that doesn’t require three hours in the kitchen.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ¼ cup granulated sugar (for coating)
  • ½ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (for dough)
  • 2 tablespoons cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and place in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals, stirring each time, until the butter turns a deep amber color and smells nutty—about 2 to 3 minutes total. Pour into a large mixing bowl and let cool for 5 minutes.
  2. Mix the wet ingredients: Add the granulated sugar and brown sugar to the cooled browned butter. Whisk until smooth. Add the pumpkin puree, egg, and vanilla extract. Whisk vigorously until fully incorporated and smooth.
  3. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Make the dough: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or rubber spatula until just combined. Do not overmix. Cover the bowl with plastic wrap and refrigerate for 15 minutes (optional but recommended).
  5. Prepare the coating: In a small bowl, mix the remaining 2 tablespoons cinnamon with ¼ cup granulated sugar. Set aside.
  6. Shape the cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion out rounded balls of dough—about 1.5 tablespoons each. Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing about 2 inches apart.
  7. Bake: Bake one sheet at a time for 10 to 12 minutes, or until edges are set and tops look slightly cracked. Centers will still look soft and puffy.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip cooling the brown butter before adding the egg to avoid scrambling. Use a light hand when measuring flour—spoon and level. Watch the microwave carefully as brown butter can burn quickly. Chilling the dough helps prevent spreading. Bake one sheet at a time for even results.

Nutrition

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

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