How to Make Brown Butter Pumpkin Snickerdoodle Cookies

These Brown Butter Pumpkin Snickerdoodle Cookies are the perfect fall treat. They are made with real pumpkin puree, rich and nutty browned butter, and all the classic pumpkin pie spices, topped with a snickerdoodle topping to bring you the most delicious pumpkin cookie recipe ever!

These are great with a cup of coffee or tea in the morning or even as an afternoon pick-me-up. This is one of those recipes that people will request over and over and over again! Trust me when I say it is going to become a fall staple at your house. 

Since you are here and love snickerdoodle recipes, check out these Small Batch Snickerdoodle Cookies, these CRUMBL Snickerdoodle Cupcake Cookies, these Easy Snickerdoodle Bars, this No Bake Edible Snickerdoodle Cookie Dough, or this Snickerdoodle Pizookie / Snickerdoodle Skillet Cookie.

Ingredients for these chewy Brown Butter pumpkin snickerdoodle cookies

Here are the ingredients you will need to make this pumpkin snickerdoodle recipe. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Unsalted Butter: adds rich nutty flavor when browned and the moisture while helping create a chewy texture.
• Dark Brown Sugar: brings deep molasses flavor and extra chewiness.
• Granulated Sugar: helps the cookies spread slightly and is used for the crunchy coating.
• Egg Yolk: helps bind the dough.
• Blotted Pumpkin Puree: gives pumpkin flavor, moisture, and soft texture.
• Vanilla Extract: enhances flavor depth and warmth.
• All-Purpose Flour: provides structure to the cookies.
• Baking Soda: helps the cookies rise slightly and stay soft.
• Cream of Tartar: adds tanginess and works with baking soda for a classic snickerdoodle texture.
• Salt: balances sweetness and sharpens flavor.
• Pumpkin Pie Spice: infuses warm autumn flavors. You can use this recipe for a homemade version or get one from the store.
• Ground Cinnamon: boosts spiced flavor in the dough and creates the topping with the sugar.

How to make the best Brown Butter pumpkin snickerdoodle cookies 

This is how you can make this perfect fall cookie recipe. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and complete instructions!

Prep the Pumpkin

1. Spread the pumpkin puree onto a double layer of paper towels or a clean kitchen towel.
2. Fold the towel over the pumpkin and gently press to squeeze out the excess moisture.

Brown the Butter

1. Place the butter in a saucepan and melt it over medium heat.
2. Stir continuously as it bubbles, foams, and eventually turns golden brown with a toasty aroma.
3. Pour the browned butter into a large bowl and set aside to cool.

Mix the Ingredients

1. Whisk both sugars into the cooled brown butter by hand or by using an electric mixer or stand mixer until well blended.
2. Stir in the egg yolk, prepared pumpkin puree, and vanilla until smooth.

4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin spice, and cinnamon.
5. Gently fold the dry ingredients into the wet ingredients until just incorporated.

6. Portion the dough using a 2-tablespoon cookie scoop.
7. Roll the cookie dough balls in the cinnamon-sugar mixture until evenly coated.
8. Preheat the oven and line baking sheets with parchment paper.
9. Place the coated dough balls on the prepared baking sheet 3 inches apart. Don’t press the dough down. It will naturally spread and ripple as it bakes.
10. Bake in the preheated oven until the edges are set but the centers still look slightly soft.
11. Leave the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Why do you need to make this brown butter pumpkin snickerdoodle cookie recipe?

• Combining pumpkin and snickerdoodle is one of the best fall cookie recipes.
• The nutty richness of browned butter makes these taste extra special compared to regular cookies.
• Perfect for fall gatherings, bake sales, or bringing to a Thanksgiving dessert table.
• Each bite is packed with nutmeg, ginger, and cloves, unlike other cookies that only deliver a subtle hint of flavor. 

Frequently asked questions – FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No. The two are completely different. For this recipe we only need pumpkin instead ot the rest of the ingredients that are mixed into pumpkin pie filling.

Can I make this brown butter pumpkin snickerdoodle cookie recipe wihout cream of tartar?

Traditionally speaking, snickerdoodles are known for their texture as well as the slightly acidic taste they get from the cream of tartar. But if you’re in a rush and can’t grab any, you can use lemon juice at a 1:2 ratio. So use 1/8 tsp of lemon juice for every 1/4 tsp of cream of tartar.

How can I store these chewy cookies?

You can store these cookies in an airtight container at room temperature for up to 3 days. Or you can also store them in the fridge for around 5 days. 

Allow them to get back to room temperature or microwave them for a few seconds before enjoying them. 

Can I freeze these cookies for later?

Absolutely! Once the cookies have cooled you can store them in an airtight container or a freezer-safe bag for up to 3 months. 

Once ready to enjoy thaw them in the fridge overnight or on the counter for a few hours. 

What other flavors can I add to these brown butter pumpkin snickerdoodle cookies?

Let’s add some texture! Chopped pecans, toffee bits, or even white chocolate chips folded into the dough can take these to the next level. Or you can even add a drizzle of caramel or dulce de leche.

Do I have to squeeze out the liquid from my pumpkin puree?

Yes! This step is critical to achieve a chewy cookie and not a super dense and cakey pumpkin cookie. It’s a simple step that you can do by squeezing the puree in between a few paper towels.