Brown Butter Pumpkin Snickerdoodle Cookies

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These Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall dessert. They’re chewy, soft, warmly spiced, and coated in cinnamon sugar—everything you love about a classic snickerdoodle, with a pumpkin-flavored twist. The browned butter adds a rich nuttiness that pairs beautifully with the earthy pumpkin, giving these cookies a depth of flavor that makes them irresistible.

Perfect for cozy evenings, holiday gatherings, or just a sweet afternoon treat, these cookies balance the nostalgic taste of snickerdoodles with the seasonal charm of pumpkin spice. Each bite offers a tender texture, thanks to the pumpkin puree, and a caramelized flavor profile, thanks to that golden brown butter. Whether you’re baking for friends, family, or yourself, these will be gone before they cool.

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What Makes These Snickerdoodles So Special?

The magic lies in the brown butter and pumpkin combo. Browning the butter intensifies its flavor and brings a rich, toasty aroma that elevates the cookie dough. When combined with real pumpkin puree, the result is a chewy, moist texture that’s anything but ordinary. Add a cinnamon-sugar coating and a dash of nutmeg or cloves, and you’ve got a snickerdoodle that’s warm, festive, and far from basic.

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Ingredients for the Brown Butter Pumpkin Snickerdoodle Cookies

Brown Butter: The key flavor booster. It gives the cookies a nutty, caramel-like richness that regular butter can’t replicate.

Pumpkin Puree: Adds moisture and that subtle earthy-sweet pumpkin taste. Make sure to use 100% pure pumpkin, not pumpkin pie filling.

Granulated & Brown Sugar: Granulated sugar adds structure while brown sugar brings a bit of chew and molasses flavor.

All-Purpose Flour: The classic base that gives these cookies their structure.

Baking Soda & Cream of Tartar: This combo provides the signature tang and lift of traditional snickerdoodles.

Pumpkin Pie Spice & Cinnamon: These spices bring the cozy fall flavors front and center.

Egg Yolk: Just one yolk helps with richness without making the dough too wet.

Vanilla Extract: Enhances all the warm, sweet flavors in the dough.

Salt: Balances the sweetness and enhances all other flavors.

Cinnamon Sugar (for rolling): A must for that classic snickerdoodle finish.

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How To Make the Brown Butter Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

Melt butter in a pan over medium heat, stirring frequently. It will foam, then begin to brown with a nutty aroma. Once golden, remove from heat and let cool.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the browned butter with brown sugar and granulated sugar. Whisk in the pumpkin puree, egg yolk, and vanilla extract until smooth and fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.

Step 4: Make the Dough

Gradually add the dry ingredients to the wet mixture. Stir just until the dough forms—don’t overmix. Cover and chill the dough for 30-60 minutes so it firms up.

Step 5: Roll in Cinnamon Sugar

Scoop out dough balls (about 1.5 tablespoons each), roll them into smooth balls, then coat generously in cinnamon sugar.

Step 6: Bake to Perfection

Place dough balls on a lined baking sheet. Bake at 350°F (175°C) for 9-11 minutes or until edges are set and centers look slightly underdone. Cool on the tray for 5 minutes before transferring to a rack.

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Serving and Storing Brown Butter Pumpkin Snickerdoodle Cookies

These cookies are best enjoyed slightly warm with a cup of tea or coffee. They make a lovely dessert platter for Thanksgiving or cozy fall gatherings. Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Just let them thaw or warm them slightly before serving.

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Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices which can throw off the balance of the recipe. Stick with pure pumpkin puree.

What if I don’t have cream of tartar?

You can substitute with 1 teaspoon of lemon juice or white vinegar for a similar tang, though the texture may change slightly.

Do I have to chill the dough?

Yes, chilling helps prevent the cookies from spreading too much and intensifies the flavor.

Can I make the dough ahead of time?

Absolutely. You can chill the dough overnight or even freeze it. Just let frozen dough come to room temp before baking.

How do I know when the cookies are done?

The edges should be firm while the centers still look soft. They’ll continue cooking on the tray after being removed from the oven.

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Want More Cookie Ideas with a Twist?

If you love these Brown Butter Pumpkin Snickerdoodle Cookies, you’ll probably enjoy these other favorites:

• Cotton Candy Cookies for a fun, nostalgic twist.
• Maraschino Cherry Chocolate Chip Cookies if you love sweet meets fruity.
• Whipped Shortbread Cookies for a melt-in-your-mouth treat.
• Strawberry Cheesecake Cupcakes to pair with your cookie tray.
• No-Bake Pecan Coconut Praline Cookies when you want something quick yet indulgent.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a touch more spice or skip the egg yolk? Did you try drizzling with a glaze?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for even more cozy creations? Check out my daily baking posts on Pinterest: Life with Nina Recipes.

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