Go Back
Chewy brown butter pumpkin snickerdoodle cookies coated in cinnamon sugar with one torn open to show the soft chewy center.

Chewy Brown Butter Pumpkin Snickerdoodle Cookies

Chewy Brown Butter Pumpkin Snickerdoodle Cookies combine nutty toasted butter, real pumpkin, brown sugar, and warm cinnamon in a soft-centered fall cookie rolled generously in cinnamon sugar. Blotting the pumpkin helps keep the texture chewy rather than cakey.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 1 hour 20 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Cookies
  • ¾ cup 170 g unsalted butter
  • ½ cup 120 g pure pumpkin purée, measured before blotting
  • 1½ cups 180 g all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup 150 g packed dark brown sugar
  • ¼ cup 50 g granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • Cinnamon-Sugar Coating
  • ⅓ cup 67 g granulated sugar
  • 2 teaspoons ground cinnamon

Method
 

  1. Melt butter in a light-colored saucepan over medium heat.
  2. Continue cooking and stirring until the milk solids become golden brown and smell nutty.
  3. Immediately transfer the brown butter to a heat-safe bowl and cool for 15–20 minutes.
  4. Blot pumpkin purée thoroughly with paper towels until noticeably thicker.
  5. Whisk flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg together.
  6. Whisk brown sugar and granulated sugar into the cooled brown butter.
  7. Add egg yolk and whisk until incorporated.
  8. Add blotted pumpkin and vanilla.
  9. Fold in the dry ingredients just until combined.
  10. Cover and refrigerate for 45–60 minutes.
  11. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  12. Mix the coating sugar and cinnamon in a shallow bowl.
  13. Portion approximately 2 tablespoons of dough per cookie.
  14. Roll each portion generously in cinnamon sugar.
  15. Arrange 2½–3 inches apart on prepared baking sheets.
  16. Bake for 10–12 minutes until the edges are set but centers remain soft.
  17. Cool on the baking sheets for 8–10 minutes.
  18. Transfer carefully to a wire rack to finish cooling.

Notes

Blotting the pumpkin is essential for achieving a chewy texture.
Watch brown butter carefully because the milk solids can go from toasted to burned quickly.
Don't add the sugars while the browned butter is extremely hot.
Chill the dough before baking to control spreading.
For soft, chewy centers, remove the cookies from the oven while the middle still appears slightly underbaked.