Brown Butter Pumpkin Snickerdoodle Cookies Recipe is like the cozy hug of fall baked into a cookie. If you’re anything like me, the idea of snickerdoodles with a pumpkin twist and that nutty brown butter flavor probably has you curious. These cookies hit all the right notes: soft, chewy, with a little cinnamon sugar crunch and a subtle pumpkin warmth that sneaks up on you.
Why You Should Try Brown Butter Pumpkin Snickerdoodle Cookies
Ever had a snickerdoodle and thought, “What if this had a pumpkin upgrade?” That’s exactly why these cookies are worth your oven’s attention. The brown butter adds a deep, nutty flavor that makes the pumpkin taste even richer. Plus, pumpkin keeps the cookies super moist, so you get that chewy texture without them turning into a pumpkin pancake. Honestly, once you try these, regular snickerdoodles might feel a bit plain.
Variations I’ve Tried And Loved
I’m all about tweaking recipes, so here are some fun spins I’ve tested:
- Swapping pumpkin puree for sweet potato puree for a slightly different sweetness.
- Adding a sprinkle of chopped pecans for a little crunch.
- Mixing in white chocolate chips because, why not?
- Using pumpkin pie spice instead of just cinnamon for a more layered flavor.
Each version has its own charm, but the classic brown butter pumpkin combo remains my go-to.
Brown Butter Pumpkin Snickerdoodle Cookies
Ingredients
Instructions
- In a saucepan, melt butter over medium heat, stirring frequently, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a mixing bowl, combine the browned butter, granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract until smooth.
- In another bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, mix the remaining granulated sugar and cinnamon for coating.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serving Ideas for Brown Butter Pumpkin Snickerdoodle Cookies
These cookies are fantastic on their own, but if you want to get fancy:
- Serve warm with a scoop of vanilla ice cream.
- Pair with a cup of hot apple cider or chai tea.
- Crumble over your morning yogurt or oatmeal for a sweet surprise.
Trust me, these little extras make snack time feel like a mini celebration.
Tips for Brown Butter Pumpkin Snickerdoodle Cookies
- Don’t skip browning the butter. It’s the secret flavor booster.
- Use real pumpkin puree, not pumpkin pie filling, to control sweetness.
- If your dough feels too sticky, pop it in the fridge for 30 minutes before rolling.
- Keep an eye on baking time; overbaking dries them out.
- For extra cinnamon punch, sprinkle a little cinnamon sugar on top right after baking.
Leftovers and Storage
Store your cookies in an airtight container at room temperature. They stay soft for about 3 days, but honestly, they rarely last that long in my house. You can freeze the dough balls too—just thaw and bake when you want fresh cookies without the fuss.
Common Mistakes to Avoid
- Burning the butter: Watch it closely, or you’ll get a bitter taste.
- Using too much flour: It makes cookies dry and crumbly.
- Overbaking: Cookies might look underdone when you take them out, but they’ll set as they cool.
- Forgetting cream of tartar: It’s what gives snickerdoodles their signature tang and chew.
- Skipping the cinnamon sugar coating: That’s half the fun!
Nutrition Facts (per serving)
- Calories: 210 kcal
- Carbohydrates: 30 g
- Protein: 2 g
- Fat: 8 g
- Fiber: 1 g
- Sugar: 18 g