Snickerdoodles are a beloved classic—soft, tangy, and covered in that irresistible cinnamon sugar crunch. But this recipe for chewy brown butter pumpkin snickerdoodles takes that classic and gives it a sophisticated fall upgrade. Browning the butter adds a deep, nutty richness, and the pumpkin purée ensures an incredibly moist, soft texture, while boosting the warm spice flavors.
These are not your average cookies; they are the ultimate autumn treat. The flavor profile is complex, combining the toasted nuttiness of the brown butter, the classic tang of the snickerdoodle, and the comforting warmth of pumpkin pie spice. They are perfect for cozy evenings, holiday baking, or simply showing off your baking skills. With a few simple steps, you’ll create a cookie that is guaranteed to impress.
Why You’ll Love This Recipe
- Deep, Nutty Flavor: Browning the butter elevates the flavor from simple buttery to rich, toasted, and complex.
- Soft and Chewy Texture: The small amount of pumpkin purée adds moisture and density, guaranteeing a soft, chewy texture without being cakey.
- Perfect Balance: The tang from the cream of tartar cuts through the sweetness and rich flavor for a beautifully balanced bite.
- Festive and Fun: Rolling the dough in cinnamon sugar is a simple step that makes these cookies look and taste perfectly festive for the season.
- Make-Ahead Friendly: The cookie dough can be prepared and chilled for days, making it ideal for busy baking schedules.
Ingredients
For the Brown Butter
- 1 cup (225 g) unsalted butter
For the Cookie Dough
- 1 cup (225 g) brown butter, chilled and solid (from above)
- 1 1/2 cups (300 g) granulated sugar
- 2 tbsp (30 g) light brown sugar, packed
- 1 large egg
- 1/4 cup (60 g) canned pumpkin purée (NOT pie filling)
- 1 tsp vanilla extract
- 2 3/4 cups (330 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
For the Cinnamon Sugar Coating
- 1/4 cup (50 g) granulated sugar
- 1 tbsp ground cinnamon
Equipment
- Small saucepan (for browning butter)
- Electric mixer (handheld or stand mixer)
- Large mixing bowls
- Spatula
- Cookie scoop (1.5 tbsp size)
- Baking sheets lined with parchment paper
- Cooling rack
Step-by-Step Instructions
1. Brown and Chill the Butter (Start Ahead!)
- Brown the Butter: In a small saucepan, melt the 1 cup of butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, the foam subsides, and brown bits form at the bottom. This should take 5–8 minutes.
- Cool and Chill: Pour the butter (including the brown bits) into a heat-safe bowl and let it cool for about 30 minutes. Once cool, cover and place the bowl in the refrigerator for at least 2 hours, or until the butter is completely solid but still soft enough to scoop.
2. Make the Dough
- Cream Butter and Sugar: In a large mixing bowl, beat the chilled, solid brown butter and both sugars (granulated and brown) until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Beat in the egg, pumpkin purée, and vanilla extract until well combined. Scrape down the sides of the bowl.
- Add Dry Ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
- Chill Dough: Cover the bowl and chill the dough for at least 30 minutes. This prevents spreading and deepens the flavor.
3. Roll, Coat, and Bake
- Prep Coating: Preheat your oven to 350°F (175°C). In a small, shallow bowl, whisk together the granulated sugar and cinnamon for the coating.
- Roll and Coat: Scoop the chilled dough into balls (about 1.5 tablespoons each). Roll each ball lightly in your hands, then roll it generously in the cinnamon-sugar mixture until fully coated.
- Bake: Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look soft and puffy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will flatten and set as they cool.
Substitutions and Variations
- Cream of Tartar: Cream of tartar is essential for the snickerdoodle’s signature tangy flavor and soft texture. If you don’t have it, you can substitute the 2 teaspoons of cream of tartar with 2 teaspoons of white vinegar added to the wet ingredients.
- Spices: If you don’t have pumpkin pie spice, use a mix of 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
- Mix-Ins: For added crunch, fold in 1/2 cup (55 g) of finely chopped pecans or walnuts into the dough before chilling.
Pro Tips and Common Mistakes to Avoid
- Chill the Butter and the Dough: Chilling the brown butter makes it firm enough to cream properly, and chilling the dough prevents the cookies from spreading too much when baked. Do not skip the chilling steps!
- Use a Small Amount of Pumpkin: The 1/4 cup of pumpkin is the perfect amount to add moisture and flavor without making the dough too wet or the resulting cookie cakey. Being precise here is important.
- Do Not Overbake: Snickerdoodles should be soft and chewy. Overbaking them will make them hard and dry. Pull them from the oven when the centers still look slightly underdone; they will finish cooking on the hot baking sheet.
- For Extra Crinkle: For an extra dramatic crinkle effect, chill the rolled and coated dough balls in the freezer for 10 minutes before baking.
Storage, Make-Ahead, and Freezing
- Make-Ahead (Dough): The raw dough can be stored, tightly covered, in the refrigerator for up to 5 days. Roll and coat the dough just before baking.
- Storage (Baked): Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing (Dough Balls): This is the best way to freeze! Roll and coat the dough balls, then freeze them on a baking sheet until solid. Transfer them to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 2–4 minutes to the baking time.
- Freezing (Baked): Baked cookies can be frozen for up to 3 months. Thaw at room temperature for an hour before serving.
Serving Suggestions
Serve these delicious, chewy snickerdoodles with a mug of hot coffee, a cold glass of milk, or a warm cider. For a decadent dessert, serve them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Approximate Nutrition
- Yields: 36 cookies
- Serving Size: 1 cookie
- Calories: 140 kcal
- Protein: 2 g
- Fat: 7 g
- Carbohydrates: 18 g
Note: These are approximations and can vary based on the exact amount of dough used and the type of sugar.
FAQs
Q: Why do I need to brown the butter?
A: Browning the butter cooks the milk solids, giving them a deep, nutty, caramel flavor that transforms the cookie. Once chilled, this butter also helps provide the perfect texture for a chewy cookie.
Q: What does cream of tartar do in snickerdoodles?
A: Cream of tartar is a necessary ingredient for snickerdoodles. It prevents the sugar from crystallizing (which keeps the cookie soft), and it adds that distinct, slightly tangy flavor that is the signature of a snickerdoodle.
Q: Why are my cookies flat and greasy?
A: The cookies are flat and greasy because your butter was likely too warm or melted when you mixed the dough. Chilling the brown butter until it is solid and chilling the dough before baking are crucial steps to control the spread.
Q: Can I skip the pumpkin purée?
A: You can, but then you will just have Brown Butter Snickerdoodles! If you skip the pumpkin, reduce the flour by 1/4 cup to maintain the right balance of wet and dry ingredients.
Q: What is the best way to get a perfectly round cookie?
A: For perfectly round cookies, roll them into smooth balls and bake immediately. After they come out of the oven, you can gently use the side of a spatula to nudge the warm edges back into a circular shape.
Chewy Brown Butter Pumpkin Snickerdoodles
Equipment
- Small saucepan For browning butter
- Electric mixer Handheld or stand mixer
- Large mixing bowls
- Spatula
- Cookie scoop (1.5 tbsp size)
- Baking sheets lined with parchment paper
- Cooling rack
Ingredients
- 1 cup (225 g) unsalted butter (for browning)
- 1 cup (225 g) browned butter, chilled and solid
- 1 1/2 cups (300 g) granulated sugar
- 2 tbsp (30 g) light brown sugar, packed
- 1 large egg
- 1/4 cup (60 g) pumpkin purée (not pie filling)
- 1 tsp vanilla extract
- 2 3/4 cups (330 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 cup (50 g) granulated sugar (coating)
- 1 tbsp ground cinnamon (coating)
Instructions
- In a saucepan, melt the butter over medium heat. Cook until it foams, browns, and develops a nutty aroma, about 5–8 minutes. Transfer to a bowl and chill until solid but scoopable, at least 2 hours.
- In a large bowl, beat the chilled brown butter with granulated and brown sugars until light and fluffy. Beat in the egg, pumpkin purée, and vanilla. In another bowl, whisk together flour, cream of tartar, baking soda, pumpkin spice, and salt. Add dry mix to wet and combine until dough just comes together. Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Mix sugar and cinnamon in a shallow bowl. Scoop 1.5 tbsp dough balls, roll smooth, then coat in cinnamon sugar. Arrange 2 inches apart on lined baking sheets.
- Bake 10–12 minutes until edges are set and centers soft. Cool on sheet 5 minutes, then transfer to wire rack. Cookies will flatten slightly as they cool.
