Brown Butter Pumpkin Snickerdoodle Cookies

You know how some family vacations turn out to be the best, even when nothing goes as planned? Well, last autumn, I packed the car with blankets, way too many sweaters, and a fresh tin of Pumpkin Snickerdoodle Cookies I had baked, convinced the weather would be freezing.

This year, it turned out to be warm enough to wear t-shirts, so naturally, my kids teased me about hauling half our closet for nothing. At first look, my small cabin on the lake didn’t appear nice with the fireplace that smelled like it hadn’t been used in years and just old mugs in the cupboard.

Apparently, it was a smell of woodsmoke from the cabin next door. The flavor of baked cookies, you know, is what makes a cabin feel more like home. I made the decision to prepare something sweet on the second night.

I had been saving this recipe for Brown Butter Pumpkin Snickerdoodle Cookies, and honestly, the first batch almost burned because I got distracted watching my kids try to outdo each other skipping rocks across the lake (typical me).

But when I pulled the second tray out and that nutty brown butter aroma hit the room, everyone just stood around waiting for them to cool down, which they never really did because we ended up eating them warm with cinnamon sugar clinging to our fingers

We also made a big pitcher of Autumn Harvest Punch to go with them, which I’ll admit was more of a happy accident than a plan. I’d tossed together apple cider, orange slices, a bit of ginger ale, and some cinnamon sticks, thinking it would just be “okay,” but it turned out to be the star of the night.

Have you ever had that moment when a drink just feels like the season in a glass? That was it, right there, sweet with just enough spice to make you want another glass

You know, even a small weekend trip can have a big impact on you once you return home. I now have a reason to return to these recipes since they act as a reminder of these enjoyable times.

INGREDIENTS

• 1 cup unsalted butter (for browning)
• 1 ¼ cups brown sugar
• ½ cup white sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• ½ cup pumpkin puree (not pumpkin pie filling)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ teaspoon salt

For the Cinnamon Sugar Coating:

• ¼ cup sugar
• 2 teaspoons cinnamon

How to make Brown Butter Pumpkin Snickerdoodle Cookies

Step 1:

Brown the butter. Put the butter in a pan over medium heat. Let it melt and bubble, then keep stirring until it turns golden brown and smells nutty. Pour it into a bowl and let it cool.

Step 2:

Mix the wet ingredients in a large bowl, and stir the cooled brown butter with the brown sugar, white sugar, egg, egg yolk, vanilla, and pumpkin puree until smooth.

Step 3:

Combine the dry ingredients in another bowl. Whisk together flour, baking soda, baking powder, cream of tartar, cinnamon, nutmeg, cloves, and salt.

Step 4:

Mix wet and dry ingredients together. Slowly add the dry mix into the wet mix, stirring until everything is just combined.

Step 5:

Chill the dough, cover the bowl, and put it in the fridge for at least 30 minutes. This makes the dough easier to roll and keeps cookies from spreading too much.

Step 6:

Preheat the oven and prepare the coating. Heat oven to 350°F (175°C). In a small bowl, mix sugar and cinnamon for the coating.

Step 7:

Roll dough balls. Scoop dough with a spoon, roll into balls, and coat them in the cinnamon-sugar mix.

Step 8:

Place balls on a baking sheet lined with parchment paper. Bake for 10–12 minutes until edges are set and centers look slightly soft.

Step 9:

Let cookies cool for a few minutes on the sheet, then move them to a wire rack to cool completely.

KITCHEN EQUIPMENT NEEDED

• Medium saucepan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Wire cooling rack
• Small bowl for cinnamon sugar mix

What to Eat With These Brown Butter Pumpkin Snickerdoodle Cookies

There’s something about the smell of Brown Butter Pumpkin Snickerdoodle Cookies baking that makes my whole house feel like fall. I still remember the first time I made them, mixing the dough by hand, as Chef John suggests. My kids’ noses were twitching as they looked over the counter.

My husband, who loves spicy desserts, called them “the best cookies ever” before the tray had cooled. On crisp afternoons, I serve them with a glass of Autumn Harvest Punch or sneak a few next to a plate of Pumpkin Chocolate Chip Cookies for double pumpkin bliss.

For my family gathering, I’ll also have on my table a butternut squash soup and some cheddar apple biscuits. They’re gone in minutes; these cookies are the very definition of cozy fall.

FAQ

What are Brown Butter Pumpkin Snickerdoodle Cookies made of?

They’re made from browned butter, pumpkin puree, sugar, flour, warm spices, and coated in cinnamon sugar.

What do Pumpkin Snickerdoodle Cookies taste like?

They taste soft and slightly spiced, like fall in cookie form, with a cinnamon coating.

Can I use salted butter?

Yes, but reduce the added salt in the recipe by half.

Why brown the butter?

Browning butter adds a nutty flavor that makes these pumpkin snickerdoodle cookies extra special.

Can I skip chilling the dough?

You could, but the pumpkin snickerdoodle cookies may spread too much.

How do I store these pumpkin snickerdoodle cookies?

In an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Can I make them gluten-free?

Yes, by using a 1:1 gluten-free flour blend, your pumpkin snickerdoodle cookies can be gluten-free

Do they taste strongly of pumpkin?

No, the pumpkin gives more moisture than strong flavor.

Can I double the recipe?

Yes, just be sure to brown the butter in batches so it cooks evenly.

Are they good for gifting?

Yes, they stay soft for days.