If there’s one cookie that captures the cozy flavors of fall in a single bite, it’s the Brown Butter Pumpkin Snickerdoodle. These cookies combine the warm cinnamon-sugar nostalgia of a classic snickerdoodle with the rich nuttiness of browned butter and the earthy sweetness of pumpkin. The result is a soft, chewy, golden cookie with caramelized edges, a tender crumb, and a deep, toasty aroma that fills your kitchen with fall warmth.
Whether you bake them for a weekend treat, a festive dessert table, or a cozy night in, these cookies deliver the perfect balance of sweetness, spice, and texture.
Why You’ll Love These Cookies
- Soft and Chewy Texture: The pumpkin keeps the cookies moist, while the brown butter adds depth and chewiness.
- Warm, Autumnal Flavor: Packed with cinnamon, nutmeg, and cloves for that unmistakable fall spice.
- No Mixer Needed: Easy to make with just a whisk and a bowl.
- Make-Ahead Friendly: The dough chills beautifully and can be baked fresh anytime.
- Crowd-Pleasing: A nostalgic favorite elevated with gourmet flavor.
What Makes Them Special
Classic snickerdoodles are beloved for their crackly cinnamon-sugar coating and soft, pillowy centers. This pumpkin version adds an extra layer of richness. Brown butter provides a nutty, caramel-like undertone that perfectly complements the pumpkin purée and spices. The cookies are rolled in a mixture of cinnamon and sugar before baking, creating a crisp exterior that gives way to a soft, melt-in-your-mouth interior.
Every bite feels like the best parts of a pumpkin pie and a snickerdoodle combined.
Ingredients You’ll Need
Dry Ingredients
- 2 ¾ cups all-purpose flour (or gluten-free 1:1 baking flour if desired)
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, browned and cooled slightly
- 1 cup light brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- Optional: a pinch of pumpkin spice for extra aroma
Step-by-Step Instructions
Step 1: Brown the Butter
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring often, until the butter foams and small brown bits form at the bottom — about 5 minutes. It should smell nutty and caramel-like. Remove from heat and pour into a bowl to cool for at least 15 minutes.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Add the pumpkin purée, egg yolk, and vanilla extract. Whisk until fully combined and slightly glossy.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. The dough should be thick and slightly sticky.
Step 4: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes, ideally 1–2 hours. Chilling helps the flavors meld and prevents the cookies from spreading too much.
Step 5: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Mix the cinnamon-sugar coating in a small bowl.
Step 6: Shape and Coat
Scoop tablespoon-sized portions of dough and roll them into balls. Toss each ball in the cinnamon-sugar mixture until fully coated, then place on the baking sheet about 2 inches apart.
Step 7: Bake to Perfection
Bake for 10–12 minutes, until the edges are set and the centers look slightly underbaked. They’ll continue to cook on the baking sheet as they cool. Remove from the oven and let them rest for 5 minutes before transferring to a cooling rack.
The Secret to Perfect Snickerdoodles
- Brown Butter: Adds a nutty, toffee-like depth that regular butter can’t replicate.
- Cream of Tartar: Creates that signature tang and chewy texture.
- Pumpkin Purée: Adds moisture and natural sweetness without overpowering the cookie.
- Chilling the Dough: Prevents spreading and enhances the chewy texture.
Flavor and Texture Profile
The cookies are golden brown on the outside with a soft, dense center. The flavor is layered — buttery and toasty from the brown butter, warmly spiced from the cinnamon and nutmeg, and subtly earthy from the pumpkin. The sugar coating caramelizes slightly during baking, forming a thin, crackly crust that gives each bite a satisfying crunch.
They taste like the best parts of fall — cozy, fragrant, and just sweet enough.
Tips for Success
- Use pure pumpkin purée: Avoid pumpkin pie filling, which contains added sugars and spices.
- Don’t overbake: They’re meant to be soft in the center; remove when slightly underdone.
- Re-roll in sugar after baking: For extra crunch and sparkle, toss warm cookies in more cinnamon sugar.
- Double the batch: These cookies disappear fast, so make extras for freezing or gifting.
Storage and Make-Ahead Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy thanks to the pumpkin.
For longer storage, refrigerate dough balls for up to 3 days or freeze them for up to 2 months. Bake straight from the freezer — just add an extra minute or two to the baking time.
Creative Add-Ins and Variations
- Brown Butter Pecan: Stir in ½ cup chopped toasted pecans for crunch.
- Salted Caramel Drizzle: Drizzle baked cookies with caramel sauce and sprinkle with sea salt.
- Maple Sugar Coating: Replace white sugar in the coating with maple sugar for deeper flavor.
- Espresso Twist: Add ½ teaspoon instant espresso powder to the dough for subtle richness.
Perfect Pairings
These cookies are ideal with cozy fall beverages:
- A mug of chai latte or spiced hot cider.
- Pumpkin spice latte for a full-on autumn experience.
- Black coffee or hot chocolate to balance the sweetness.
They also make beautiful gifts — packaged in kraft boxes tied with twine or served as part of a holiday cookie platter.
Nutritional Highlights
Each cookie provides roughly 140–160 calories, depending on size. They offer small amounts of fiber from pumpkin and warm spices that naturally support digestion and blood sugar balance. Using brown butter instead of shortening adds real flavor without artificial ingredients.
Frequently Asked Questions
Can I skip the cream of tartar?
You can substitute it with 1 teaspoon of lemon juice or vinegar plus ½ teaspoon of baking soda. However, the classic chewy tang might be slightly reduced.
Can I make them dairy-free?
Yes. Use vegan butter or coconut oil instead of regular butter. You can also brown vegan butter for a similar nutty flavor.
Do these cookies spread a lot?
Not too much — the dough is thick and the pumpkin adds structure. Chilling ensures they stay soft and puffy.
Can I freeze baked cookies?
Absolutely. Freeze them in a single layer, then store in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the oven.
Can I use pumpkin pie spice instead of individual spices?
Yes. Substitute 2 teaspoons pumpkin pie spice for the cinnamon, nutmeg, and cloves for a simpler mix.
Brown Butter Pumpkin Snickerdoodles
Equipment
- Mixing bowls
- Whisk and spatula
- Saucepan For browning butter
- Cookie scoop (1 tbsp)
- Baking sheets with parchment
Ingredients
- 2¾ cups all-purpose flour (or gluten-free 1:1 baking flour)
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ¾ cup unsalted butter, browned and slightly cooled
- 1 cup light brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 tsp vanilla extract
- ¼ cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
- optional pinch of pumpkin spice (for coating)
Instructions
- In a saucepan, melt the butter over medium heat. Continue cooking until foamy and browned bits form at the bottom (about 5 minutes). Pour into a bowl to cool for 15 minutes.
- Whisk the cooled brown butter with both sugars. Add pumpkin, egg yolk, and vanilla. Whisk until fully combined and glossy.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt. Gradually stir into wet mixture until a thick dough forms.
- Cover and refrigerate dough for 1–2 hours. This enhances flavor and prevents spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Mix coating sugars in a small bowl.
- Scoop tablespoon-sized dough balls. Roll in cinnamon-sugar coating. Place 2 inches apart on baking sheets.
- Bake 10–12 minutes, until edges are set but centers look soft. Cool on sheet for 5 minutes, then transfer to rack. Optionally, re-roll warm cookies in sugar for extra sparkle.
Notes
Nutrition
Final Thoughts
The Brown Butter Pumpkin Snickerdoodles are everything fall baking should be — cozy, aromatic, and deeply satisfying. The nutty brown butter gives them a toasty richness, while the pumpkin lends moisture and natural sweetness. Rolled in cinnamon sugar and baked to soft perfection, they’re a treat that bridges the gap between nostalgic and sophisticated.
Perfect for autumn gatherings, bake sales, or simply a quiet evening with tea, these cookies bring warmth and comfort in every bite. Once you make them, they’re bound to become a staple in your fall baking repertoire — a little golden bite of pumpkin-spice perfection.
