Brown Butter Pumpkin Snickerdoodle Cookies

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If fall were a flavor, these Brown Butter Pumpkin Snickerdoodle Cookies would be it. They bring together the warmth of brown butter, the earthy sweetness of pumpkin, and the spiced sugar crackle of a classic snickerdoodle. With crisp edges, chewy centers, and an aroma that turns your kitchen into a cozy bakery, this cookie is fall in every bite.

The magic starts with browning the butter, an extra step that adds layers of nuttiness and richness. Pumpkin puree gives them their signature softness and subtle earthiness. Rolled in cinnamon sugar, they bake into perfectly crinkled cookies with irresistible texture. Whether you’re baking for a holiday tray or a quiet night in, these are a seasonal must.

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What Kind of Pumpkin Should I Use?

You’ll want to use plain canned pumpkin puree—not pumpkin pie filling. The latter contains added sugar and spices, which will throw off the flavor balance and texture. Libby’s is a solid go-to, but any 100% pure pumpkin puree will work beautifully.

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Ingredients for the Brown Butter Pumpkin Snickerdoodle Cookies

• Unsalted Butter: Browned to bring a deep, nutty flavor that sets this cookie apart from traditional snickerdoodles.
• Brown Sugar and Granulated Sugar: Brown sugar adds moisture and a caramel note, while white sugar helps crisp the edges.
• Pumpkin Puree: Just enough to make them soft and flavorful without turning cakey.
• Egg Yolk: For richness and binding.
• Vanilla Extract: Enhances the overall warmth of the cookie.
• All-Purpose Flour: The base that gives structure.
• Baking Soda + Cream of Tartar: The classic snickerdoodle lift and tang.
• Pumpkin Pie Spice + Ground Cinnamon: Infuses warm spice throughout.
• Salt: Balances all the sweet and spice.

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How To Make the Brown Butter Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

In a saucepan over medium heat, melt the butter and continue to cook until it turns golden brown and smells nutty. Remove from heat and let it cool.

Step 2: Mix Wet Ingredients

In a bowl, whisk together the browned butter, brown sugar, and granulated sugar. Stir in the pumpkin puree, egg yolk, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.

Step 4: Mix and Chill

Combine the wet and dry ingredients to form the dough. Cover and chill in the fridge for at least 30 minutes to help them hold their shape while baking.

Step 5: Roll and Coat

Scoop dough into balls and roll them in a cinnamon-sugar mix. Place on a parchment-lined baking sheet.

Step 6: Bake

Bake at 350°F (175°C) for 9-11 minutes until the edges are set and the centers look just slightly underdone. They’ll finish setting as they cool.

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How to Serve and Store These Cookies

Serve these cookies warm with a cozy drink like chai or hot cocoa. The spiced sugar on top creates a gentle crunch that pairs beautifully with melty centers. Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage. They reheat wonderfully in a low oven or microwave.

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What to Serve With Brown Butter Pumpkin Snickerdoodle Cookies?

Chai Tea Latte

The spiced warmth of chai enhances the cinnamon-pumpkin notes in the cookies.

Hot Apple Cider

A classic fall pairing that adds a fruity contrast.

Salted Caramel Ice Cream

Turn them into the base for an indulgent fall ice cream sandwich.

Maple Pecan Granola Parfait

Crumble cookies over a yogurt parfait for a seasonal brunch twist.

Pumpkin Cream Cold Brew

Because there’s no such thing as too much pumpkin in the fall.

Dark Chocolate Ganache Dip

If you want to dress them up for dessert, dip half the cookie in silky ganache.

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Want More Cookie Ideas with a Twist?

If you love these Brown Butter Pumpkin Snickerdoodle Cookies, you’ll probably fall for these delicious treats too:

• Twix Cookie Cups with a buttery shortbread base.
• Double Chocolate Chip Cookies for serious cocoa lovers.
• Cake Mix Chocolate Chip Santa Cookies when you need quick holiday fun.
• Jimmy Carter’s Grandmother’s Peanut Butter Cookies for vintage flavor.
• Cinnamon Sugar Mini Donuts if you want the same flavor profile in bite-sized form.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add chocolate chips or leave them classic? Did you go for a ganache drizzle?

I love seeing your baking spins on these seasonal favorites. Got a question? Drop it below—I’m here to help!

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