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Soft and chewy brown butter pumpkin snickerdoodle cookies with rustic cinnamon-sugar coating and naturally crinkled tops.

Easy Brown Butter Pumpkin Snickerdoodle Cookies

Soft and chewy pumpkin snickerdoodle cookies made with nutty brown butter, real pumpkin, warm fall spices, and a classic cinnamon-sugar coating.
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Prep Time 25 minutes
Cook Time 11 minutes
Total Time 1 hour 6 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pumpkin Snickerdoodle Dough
  • ¾ cup 170g unsalted butter
  • ½ cup pure pumpkin puree measured before blotting
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ teaspoons cream of tartar
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon fine salt
  • Cinnamon-Sugar Coating
  • ¼ cup granulated sugar
  • 1½ teaspoons ground cinnamon

Method
 

  1. Melt butter in a light-colored saucepan over medium heat.
  2. Continue cooking until it foams and the milk solids become golden brown and nutty.
  3. Immediately transfer brown butter and browned milk solids to a heat-safe bowl.
  4. Cool for 15–20 minutes.
  5. Blot pumpkin puree with paper towels until noticeably thicker.
  6. Whisk flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt together.
  7. Whisk brown sugar and granulated sugar into the cooled brown butter.
  8. Add egg yolk and mix well.
  9. Mix in the blotted pumpkin and vanilla.
  10. Fold the dry ingredients into the wet mixture just until a dough forms.
  11. Cover and chill for 30–45 minutes.
  12. Preheat oven to 350°F (175°C).
  13. Line baking sheets with parchment.
  14. Combine the coating sugar and cinnamon in a shallow bowl.
  15. Portion approximately 1½ tablespoons dough per cookie.
  16. Gently roll into balls.
  17. Roll each ball in cinnamon sugar.
  18. Arrange approximately 2 inches apart on the prepared baking sheets.
  19. Bake for 10–12 minutes until the edges are set and centers remain slightly soft.
  20. Cool on the baking sheet for approximately 5 minutes.
  21. Transfer to a wire rack to finish cooling.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Blotting the pumpkin helps prevent cakey cookies.
  • Transfer brown butter from the saucepan immediately after browning to prevent burning.
  • Include the browned milk solids—they contain much of the nutty flavor.
  • Let the brown butter cool before making the dough.
  • Measure flour using the spoon-and-level method or a kitchen scale.
  • Chill the dough before rolling.
  • Avoid overbaking if you want soft, chewy centers.
  • Cookie size affects baking time.