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Fluffy Brown Butter Pumpkin Snickerdoodle Cookies – Easy Fall Recipe

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These fluffy brown butter pumpkin snickerdoodle cookies are soft, tender, and packed with warm spices. The nutty depth of brown butter and the signature tang of cream of tartar make them the perfect fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the coating: ¼ cup granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Cut the butter into pieces and add to a light-colored saucepan over medium heat. Stir frequently. After 5-7 minutes, when golden brown specks form and it smells nutty, remove from heat. Pour into a heatproof bowl and let cool for 15-20 minutes until warm but not hot.
  2. Mix the dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Cream the butter and sugars: In a large bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until smooth and slightly lighter in color.
  4. Add the pumpkin, egg, and vanilla: Add pumpkin puree, room-temperature egg, and vanilla extract. Beat on medium-low until fully combined. The mixture may look separated at first; continue mixing for another 30 seconds until it comes together.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed. Stop as soon as the flour disappears. Scrape down sides and bottom of bowl.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Make the cinnamon-sugar coating: In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon.
  9. Scoop and coat: Use a 1.5-tablespoon cookie scoop to portion the dough. Drop each dough ball into the cinnamon-sugar mixture and roll to coat evenly. Place on prepared baking sheets, spacing about 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and slightly cracked on top; edges set but centers still soft.
  11. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Brown butter can burn quickly; watch for golden brown specks and a nutty aroma. For best results, use room temperature egg and measure pumpkin carefully.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy fall dessert

Find it online: https://cookdella.com/fluffy-brown-butter-pumpkin-snickerdoodle-cookies-easy-fall-recipe/