Chewy Brown Butter Pumpkin Snickerdoodles

There is something about the first hint of fall in the air that has me reaching for pumpkin puree and cinnamon. These Chewy Brown Butter Pumpkin Snickerdoodles take everything you love about a classic snickerdoodle and give it a cozy pumpkin spice twist. The browned butter is what really sets these apart and with a few simple tips these pumpkin cookies bake up soft and chewy instead of cakey. Rolled in a cinnamon-sugar coating and baked until just set, these are the pumpkin cookies you'll bake every fall!

If you're a fan of pumpkin desserts, you'll also want to try these Pumpkin Cheesecake Cookies for another delicious, spiced treat.

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Why You’ll Love These Pumpkin Snickerdoodles!

These aren't your average snickerdoodle. Here's why this recipe is going to earn a permanent spot in your fall baking rotation.

• Browned butter flavor: The nutty, toasty flavor from the browned butter takes these cookies to the next level.
• Perfectly chewy texture: Blotting the pumpkin puree keeps the cookies soft and chewy instead of cakey.
• Cozy fall spices: Pumpkin pie spice and cinnamon give every bite that warm, autumn flavor.
• Classic cinnamon sugar coating: That signature snickerdoodle crackle and crunch on the outside.
• Great for sharing: This recipe makes 16 cookies, perfect for a fall gathering, bake sale, or cookie tray. You can easily double the recipe if needed!

Equipment Needed

• Light colored skillet or pan for browning the butter
• Hand or stand mixer
• Mixing bowl
• Whisk
• Measuring spoons and cups
• Spatula
• Cookie scoop
• Parchment paper
• Baking sheet
• Cooling rack
• Flat-bottomed glass

Key Ingredients

For the Cookies

Browned butter: This is the secret to that deep, nutty flavor. Letting it cool before mixing keeps the cookie dough from becoming too soft.

Granulated sugar and brown sugar: Using both sugars gives these cookies the perfect balance of sweetness and chewiness.

Egg: Helps bind the dough together and gives the cookies structure.

Pumpkin puree: Blotting the pumpkin dry is essential here; it keeps the cookies chewy instead of cakey.

Vanilla bean paste or vanilla extract: Adds warmth and rounds out the flavor.

All-purpose flour: The base of the cookie dough. Be sure to measure carefully for the best texture.

Pumpkin pie spice and cinnamon: These bring cozy, warm fall flavor to every bite.

Baking soda and cream of tartar: This classic snickerdoodle combination gives the cookies their signature soft, slightly tangy texture.

Salt: Balances the sweetness and enhances all the other flavors.

For the Cinnamon Sugar Coating

Granulated sugar: Creates that classic sweet, crackly coating on the outside of the cookie.

Cinnamon: Rolling the dough balls in cinnamon gives these cookies their signature snickerdoodle look and flavor.

Step-By-Step

Start by heating a light colored skillet or pan over medium heat. Add the butter and let it melt, whisking continuously as it begins to bubble. Watch closely, and once it starts to turn golden brown, remove it from the heat. I like to pour the butter into my mixing bowl right away so it cools faster. I have a complete tutorial for How to Brown Butter you can check out for all of my tips.

While the butter cools, place the pumpkin puree on a paper towel-lined plate and let it sit for about 10 minutes to absorb excess moisture. Use additional paper towels to blot it as dry as possible. This step is essential for a chewy instead of a cakey one, so don't skip it.

Once the butter has cooled to room temperature, add both sugars and cream together using a hand or stand mixer. Mix in the egg, blotted pumpkin puree, and vanilla until well combined.

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

Slowly add the dry ingredients to the wet ingredients, and mix until incorporated and no white streaks of flour remain. Use a spatula to scrape the sides and bottom of the bowl as needed, and be careful not to overmix.

Cover the bowl and chill the dough in the refrigerator.

When you're ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into balls and roll each one in the cinnamon sugar coating before placing them on the baking sheet, spacing them a couple of inches apart.

Bake for 11-12 minutes. As soon as they come out of the oven, use the bottom of a flat glass to gently press each cookie down for that classic flatter snickerdoodle look.

Sprinkle with a bit more cinnamon sugar and let the cookies cool on a wire rack before transferring them to an airtight container.

Make Ahead

The cookie dough can be mixed ahead of time and kept covered in the refrigerator. When you're ready to bake, scoop and roll the chilled dough in the cinnamon sugar coating as directed.

You can also freeze the cookie dough for up to 3 months. I like to scoop the dough into balls, then flash freeze them on a baking sheet until they're firm enough to transfer to a freezer-safe bag or Ziplock bag. When you're ready to bake, simply thaw the dough slightly or bake straight from frozen, adding an extra minute or two to the baking time.

Storage

Store these Pumpkin Snickerdoodles in an airtight container at room temperature for 3 to 4 days, if they last that long! For longer storage, freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before serving, or warm them in the microwave for a few seconds to bring back that fresh-baked taste.

Expert Tips

• Watch the butter closely as it browns. It can go from perfectly toasted to burnt quickly.
• Blot the pumpkin puree well. Excess moisture is the difference between a chewy cookie and a cakey one.
• Let the browned butter cool to room temperature before creaming with the sugars, or the dough may turn out too soft.
• Don't skip chilling the dough. It helps the cookies hold their shape and deepens the flavor.
• Use the bottom of a flat glass to press the cookies right after baking for that classic snickerdoodle look.

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