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Brown Butter Pumpkin Snickerdoodles

Chewy Brown Butter Pumpkin Snickerdoodles

The Crispy Chef
These chewy brown butter pumpkin snickerdoodles are a cozy fall twist on the classic cookie. Nutty browned butter, warm pumpkin spice, and a cinnamon sugar coating create the ultimate autumn treat—soft, chewy, and packed with flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 3 hours
Course Dessert, Snack
Cuisine American
Servings 36 cookies
Calories 140 kcal

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.

Notes

Chill both the brown butter and the dough to prevent spreading and achieve the perfect chewy texture. Cream of tartar is essential for the signature tang of a snickerdoodle.

Nutrition

Calories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 70mgPotassium: 40mgFiber: 0.5gSugar: 11gVitamin A: 150IUCalcium: 10mgIron: 0.7mg
Keyword brown butter cookies, Fall Baking, pumpkin cookies, Snickerdoodles
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