Last Updated on October 4, 2025 by recipeinspire

How to Make the Best Brown Butter Pumpkin Snickerdoodle Cookies Recipe

Are you longing for the comforting flavors of fall? What if I told you that you can elevate your seasonal baking with an irresistible twist on a classic favorite? Today, I’m excited to share a delectable Brown Butter Pumpkin Snickerdoodle Cookies Recipe that will leave your taste buds tingling and your friends begging for more. Brown butter and pumpkin harmoniously blend together, crafting a cookie that not only embodies fall but is also ridiculously easy to make.

Let’s dive into this mouthwatering recipe!

Ingredients List

Here’s what you’ll need to whip up these delightful cookies:

• 1 cup (2 sticks) unsalted butter
  • Tip: For a nuttier flavor, use browned butter.
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
  • Substitute with applesauce for a lower-calorie version.
• 1 large egg
• 3 cups all-purpose flour
  • Gluten-free flour works as a great alternative.
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/4 cup cinnamon sugar mixture (for rolling)

Timing

This Brown Butter Pumpkin Snickerdoodle Cookies Recipe is not only delicious but also efficient! You’ll spend approximately:

• Prep Time: 15 minutes
• Cooking Time: 12-15 minutes
• Total Time: 30-35 minutes

That’s about 20% less time than the average cookie recipe, allowing you to enjoy these treats sooner!

Step-by-Step Instructions

Step 1: Brown the Butter

In a saucepan over medium heat, melt the unsalted butter until it begins to foam. Stir frequently until it turns a golden brown color and releases a nutty aroma—about 5-7 minutes. Remove from heat and allow to cool slightly.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the browned butter, granulated sugar, brown sugar, and pumpkin puree. Add the egg and mix until smooth.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices (cinnamon and nutmeg). Gradually add this mixture to the wet ingredients, stirring gently until no flour is visible.

Step 4: Chill the Dough

Cover your bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for thick cookies!

Step 5: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 6: Shape the Cookies

Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll the balls in the cinnamon sugar mixture, then place them on the prepared baking sheet, spacing them about 2 inches apart.

Step 7: Bake

Bake the cookies for 12-15 minutes or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Nutritional Information

Each cookie contains approximately:

• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g

These values can vary based on substitutions, so feel free to adjust to fit your dietary needs!

Healthier Alternatives for the Recipe

Looking to lighten the load? Consider these swaps:

• Substitute half the all-purpose flour with almond or whole wheat flour.
• Use coconut oil instead of butter for a dairy-free version.
• Opt for agave nectar or honey instead of granulated sugar for natural sweetness.

Serving Suggestions

• Pair with Coffee or Tea: These cookies are simply divine with a warm beverage.
• Serve at Parties: Arrange them on a festive platter for your next autumn gathering.
• Customize: Drizzle with caramel sauce for an added treat—perfect for dessert lovers!

Common Mistakes to Avoid

1. Skipping Chilling Time: Not refrigerating the dough can lead to flat cookies.
2. Overmixing the Dough: Mixing too vigorously will create a tough texture.
3. Not Using Fresh Spices: For optimal flavor, ensure your spices are fresh and potent.

Storing Tips for the Recipe

• Airtight Container: Store leftover cookies in an airtight container at room temperature for up to one week.
• Freezing: Freeze unbaked cookie dough balls for up to 3 months. Just bake them directly from the freezer, adding a couple of extra minutes to the baking time.

Print

Conclusion

With autumn just around the corner, there’s no better way to celebrate than with delightful homemade cookies. This Brown Butter Pumpkin Snickerdoodle Cookies Recipe brings warmth, nostalgia, and the comforting flavors of fall into every bite. Don’t hesitate to try it and share your thoughts; we’d love to hear how yours turned out! Explore more fall flavors or learn useful baking tips in our related posts.

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: While you can, pumpkin pie filling is sweetened and spiced, which could alter the flavor of your cookies.

Q: How can I make these cookies vegan?
A: Replace the egg with flaxseed meal mixed with water and use vegan butter instead.

Q: What’s the best way to keep these cookies soft?
A: Store them in a sealed container with a slice of bread to help retain moisture.

Now roll up your sleeves and enjoy the process of making these irresistible cookies. Happy baking! 🍂🍪