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Perfect Brown Butter Pumpkin Snickerdoodles

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These Brown Butter Pumpkin Snickerdoodle Cookies are the perfect fall treat—soft and chewy in the center with a crackly cinnamon-sugar coating, featuring nutty brown butter and warm pumpkin spices.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cardamom (optional)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (for coating)

Instructions

  1. Brown the butter: Cut butter into tablespoon-sized pieces and melt in a light-colored saucepan over medium heat, stirring occasionally. Cook until butter foams, foam subsides, and brown specks appear at the bottom (about 5-7 minutes). Remove from heat immediately when it smells nutty and solids are amber. Pour into a heatproof bowl and cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until combined (about 1 minute). Add pumpkin puree, egg, and vanilla extract; mix until smooth and glossy.
  3. Combine dry ingredients: In a separate medium bowl, whisk together whole wheat pastry flour, baking soda, cream of tartar, salt, cinnamon, pumpkin pie spice, and cardamom (if using).
  4. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix coating ingredients: 1/4 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of nutmeg.
  7. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop, portion chilled dough. Roll each portion into a smooth ball, then roll in cinnamon-sugar mixture until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and set around edges but still soft in center. For chewier cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Watch the butter closely when browning—it can burn quickly. Room temperature ingredients (egg, pumpkin puree) help emulsify properly. Do not skip chilling the dough; it prevents excessive spreading. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter sticks like Miyoko’s. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, snickerdoodles, fall cookies, pumpkin cookies, cinnamon sugar

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