At this point, I’m pretty sure I’ve fully morphed into a pumpkin. Seriously, I am obsessed with all things pumpkin — it’s like the unofficial flavor of my soul during fall. And let me tell you, these
brown butter pumpkin snickerdoodles
? They are
the
cookie of the season. Sweet, spiced with cinnamon and sugar, and wrapped in a perfectly crackly coating, these cookies will make your taste buds sing! They have that soft, chewy texture that you crave, along with the cozy warmth of pumpkin pie spice in every bite.
If there’s one cookie you bake this fall, make it this one. I promise, you won’t regret it! Whether you’re looking for an
easy pumpkin snickerdoodle cookies recipe
or want to try
pumpkin chocolate cookies
later, this recipe is a must.
Ingredients:
Unsalted Butter: Butter adds richness and moisture to the cookie dough, giving it that soft and chewy texture we love. In this recipe, we’re taking it up a notch by browning the butter, which enhances the flavor with a deep, nutty richness. Unsalted butter also allows for better control of the salt content in the recipe.
Brown Sugar: Brown sugar provides sweetness and moisture to the cookies, thanks to its molasses content. It helps keep the snickerdoodles soft and chewy, which contrasts nicely with the slightly crisp cinnamon sugar coating. The molasses in brown sugar also deepens the flavor, pairing well with the pumpkin and spices.
Vanilla Extract: Vanilla adds a subtle sweetness and rounds out the flavor profile of the cookies. It enhances the other flavors, especially the spices, without overpowering them. In this recipe, vanilla helps balance the warmth of the pumpkin pie spice and cinnamon.
Pumpkin Puree: Pumpkin adds moisture, flavor, and a beautiful orange hue to these cookies. However, because pumpkin is high in water content, it’s important to drain the excess liquid before using it. Too much moisture from the pumpkin could make the cookies cakey or soggy, which is why we need it strained to keep the texture soft and chewy.
Egg Yolk: Egg yolks are packed with fat, which contributes to the richness and tender texture of the cookies. They also help bind the ingredients together. By using only the yolk, we’re avoiding the extra moisture that comes from the egg white, keeping the cookies chewy rather than cake-like.
All-Purpose Flour: Flour is the structure-building ingredient of the cookie. It provides the base that holds the dough together and allows the other ingredients to work their magic. Too much flour can make the cookies dense, while too little can cause them to spread too much.
Pumpkin Pie Spice and Cinnamon: These spices are what give the cookies their warm, cozy fall flavor. Pumpkin pie spice is a blend of spices like cinnamon, nutmeg, ginger, and cloves, while cinnamon adds extra depth and warmth. Together, they elevate the pumpkin flavor and create that quintessential fall taste.
Cream of Tartar: Cream of tartar is an acid that reacts with the baking powder to help the cookies rise and gives them their signature slightly tangy flavor. In traditional snickerdoodles, it’s responsible for that soft, chewy texture and characteristic tang. Without it, the cookies would lose their classic snickerdoodle bite.
Baking Powder: Baking powder acts as a leavening agent, helping the cookies rise while baking. It reacts with the acid (in this case, the cream of tartar) and moisture to create air pockets, giving the cookies their light and tender texture.
Granulated Sugar and Cinnamon (for coating): The cinnamon-sugar coating gives snickerdoodles their distinctive crackly, slightly crisp outer layer. It also adds a sweet, spicy flavor that contrasts beautifully with the soft, chewy inside of the cookies. The sugar caramelizes during baking, creating that perfect outer texture.
What is Brown Butter?
Chewy Pumpkin Snickerdoodle Cookies Recipe
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Ingredients
- ½ cup unsalted butter 1 stick
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- â…“ cup pumpkin puree, strained
- 1 egg yolk
- 11/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon cream tartar
- 1 teaspoon baking powder
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Start by melting the ½ cup unsalted butter in a small saucepan over medium heat. As the butter melts, it will start to foam. Stir occasionally and watch closely as the butter begins to change color from pale yellow to golden brown. This takes about 5–8 minutes. You’ll know the butter is ready when it has a nutty aroma and the milk solids at the bottom of the pan have turned a toasty brown. Be careful not to let it burn! Once browned, remove the butter from heat and let it cool for about 10 minutes before using.
- In a large mixing bowl, combine the browned butter and ¾ cup brown sugar. Mix until fully incorporated and slightly fluffy. Add the egg yolk and 1 teaspoon vanilla extract, stirring until smooth.
- Now, it’s time for the pumpkin. Using ⅓ cup pumpkin puree, you’ll need to strain out all excess liquid. This is essential to keep your cookies chewy, not cakey. You can drain your pumpkin by:
- Method 1: Place the puree on a few layers of paper towels. Press gently, then replace the paper towels and repeat 2–3 times until most of the liquid is absorbed.
- Method 2: You can also use a fine mesh strainer and gently press the pumpkin with a spoon to squeeze out the liquid.
- Make sure your pumpkin is dry and add it to the wet ingredients. Stir until combined.
- In a separate bowl, whisk together the 1½ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon cream of tartar, and 1 teaspoon baking powder. Gradually add the dry mixture to the wet ingredients, folding them together until just combined. Be careful not to overmix!
- Once the dough is combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to work with.
- While the dough is chilling, mix ½ cup granulated sugar with 1 teaspoon cinnamon in a small bowl for the coating.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough (about 1½ tablespoons per cookie) and roll it into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Tip: Before baking, flatten the cookies slightly using your hand or the bottom of a glass. These cookies don’t spread much in the oven, so flattening them ensures they bake evenly.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops have a slight crackle. Be careful not to overbake, as you want the centers to stay soft and chewy.
- Let the pumpkin snickerdoodle cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then, grab a cozy blanket and enjoy!
Nutrition
Tips for Perfect Pumpkin Snickerdoodle Cookies
- Brown the butter carefully: Don’t rush the browning process — medium heat is key! Watch it closely as it can go from golden brown to burnt quickly.
- Drain your pumpkin: This is super important for keeping your cookies from becoming cakey. Use a fine mesh strainer or cheesecloth, or press it with paper towels to remove excess moisture.
- Chill the pumpkin snickerdoodle dough: Don’t skip the refrigeration step! It helps the dough firm up and allows the flavors to really come together. Plus, it makes rolling the dough in cinnamon sugar much easier.
- Flatten before baking: These cookies don’t spread much on their own, so make sure to flatten them before baking to get that perfect cookie shape.
Get ready to fall in love with these pumpkin-packed snickerdoodles — they’re about to become your new favorite fall treat!
Storage Instructions
Reheat Instructions
If you prefer warm pumpkin snickerdoodle cookies (and who doesn’t?!), reheat them in the microwave for about 10-15 seconds. For a slightly crispier outside, pop them in a 300°F oven for 5 minutes. This will bring back that fresh-baked feel and have them tasting like they just came out of the oven.More of my recipes
Do you LOVE pumpkin as much as I do?! Check out more of my amazing pumpkin recipes!
Conclusion
These Brown Butter Pumpkin Snickerdoodles are everything you love about fall, wrapped up in one delicious cookie. So, grab your pumpkin puree and get baking — these cookies are about to become your new go-to fall treat!
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