Cozy Brown Butter Pumpkin Snickerdoodle Cookies
These Cozy Brown Butter Pumpkin Snickerdoodle Cookies combine nutty brown butter, warm pumpkin spice, and a cinnamon-sugar coating for a soft, chewy treat that’s perfect for cozy evenings and crowd-pleasing occasions.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 ¼ cups (281g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (113g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120g) pumpkin puree
- ¼ cup (50g) granulated sugar (for coating)
- 1 ½ teaspoons ground cinnamon (for coating)
- Pinch of nutmeg (optional, for coating)
Instructions
- Brown the butter: Melt 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally until it foams, crackles, and turns golden amber with brown specks, about 6-8 minutes. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes until warm but not hot.
- Mix dry ingredients: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cream of tartar, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt. Set aside.
- Make the dough: In a large mixing bowl, combine cooled brown butter, ½ cup brown sugar, and ½ cup granulated sugar. Beat with an electric mixer on medium speed until well combined and slightly lighter, about 2 minutes. Add 1 large egg and 1 teaspoon vanilla extract; beat until smooth, about 1 minute. Add ½ cup pumpkin puree and beat on low until just combined. Gradually add dry ingredients in two additions, mixing on low until just combined. Cover bowl with plastic wrap and refrigerate for at le…
- Prepare coating and bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a small bowl, mix ¼ cup granulated sugar, 1 ½ teaspoons cinnamon, and optional pinch of nutmeg. Scoop chilled dough using a 1.5-tablespoon cookie scoop, roll into balls, then roll in cinnamon-sugar mixture. Place on prepared sheets, spacing 2 inches apart. Bake one sheet at a time for 10-12 minutes, until edges are set and slightly golden. Let cool on baking sheet for 5 minut…
Notes
Don’t skip chilling the dough—it prevents spreading. Brown butter can burn quickly; watch for amber color and nutty aroma. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes. Cookies taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodle, brown butter cookies, pumpkin cookies, snickerdoodle recipe, fall cookies, cozy cookies