These cookies win you over at the very first bite — perfectly spiced and they just melt in your mouth! Their special flavor and aroma come from brown butter, my favorite cookie ingredient. Another key ingredient – cream of tartar, gives them a lightly chewy texture and a subtle sour taste. It reacts with baking soda, helping the cookies rise and develop their signature crackly tops. 

WHY THIS SNICKERDOODLE RECIPE WORKS?

• Pure pumpkin flavor in every single bite!
• Soft and chewy texture — the best way to describe these cookies.
• Simple ingredients, amazing flavor — a winning combination!
• Easy and quick to make — you’ll love how simple they are to prepare.
• Perfect balance of spices — the finishing touch that makes difference

Simple ingredients and easy preparation — the result is incredibly delicious cookies that are perfect for fall and for holidays like Thanksgiving and Christmas. 

Necessary ingredients for Brown Butter Pumpkin Snickerdoodles:

• pumpkin puree
• light brown sugar
• granulated sugar
• egg yolks
• vanilla extract
• all purpose flour
• ground cinnamon
• ground ginger
• ground nutmeg
• baking sosa
• cream of tartar
• salt

Step 1: Brown the butter and let it cool to room temperature.

Step 2: Combine the dry ingredients — flour, spices, baking soda, cream of tartar, and salt.

Step 3: Mix the wet ingredients. First, whisk together the browned butter, brown sugar, and granulated sugar. Then add the pumpkin purée, egg yolks, and vanilla extract.

Step 4: Add the dry ingredients to the wet mixture and stir until just combined.

Steps 5 & 6: Scoop the dough and roll each ball in the cinnamon-sugar mixture.

Step 7: Bake and enjoy! 

TIPS AND TRICKS

BUTTER

Use a light-colored pan when browning the butter so you can easily see the color change. As it begins to melt, stir occasionally to prevent the milk solids from burning. The browned butter should be brought back to room temperature before using — hot butter will make the cookies greasy and cause them to spread too much, while cold butter won’t mix well with the other ingredients. 

PUMPKIN

Use pumpkin purée, not pumpkin pie filling. Different brands can vary in moisture content! If your pumpkin purée seems too watery, strain out the excess liquid so your dough doesn’t become too soft or sticky.

You can do this in two ways:

Place the pumpkin in a large piece of cheesecloth and squeeze out the excess moisture by hand.

Spread the pumpkin purée on a large plate or in a bowl, then press the paper towels to absorb the extra liquid. 

FLOUR

Measure your flour accurately. The best way is to use a kitchen scale and measure in grams.

If you’re using measuring cups, spoon the flour into the cup until it’s full, then level it off with the back of a knife. Scooping the flour directly with the cup packs it down, which means you’ll end up with more flour than you need. This will make your cookies thick and dry — and we definitely don’t want that

EGGS

Take the eggs out of the refrigerator before using them so they can come to room temperature. They should never be cold when added to the dough.

MIXING

Do not overmix the dough. Stir the dry and wet ingredients together only until you no longer see streaks of flour. Overmixing will result in dry cookies!

BAKING

Do not overbake the cookies. The centers should still look slightly underbaked. 

Can I make pumpkin snickerdoodles without brown butter?

Absolutely! You can use softened butter, or melt it and let it cool to room temperature.

Can I use salted butter?

Yes, you can. Just omit the added salt from the recipe if you choose this option.

Why didn’t my cookies spread?

You probably added too much flour. Read the tips and tricks carefully to avoid this next time.

How should I store these cookies?

Keep them at room temperature in an airtight container for up to 4 days.

Can I freeze them?

Yes, for up to 3 months. Let the Brown Butter Pumpkin Snickerdoodles cool completely, then place them in a freezer-safe bag.

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Brown Butter Pumpkin Snickerdoodles

Yield: 18 cookies

Prep Time: 15 minutes

Bake Time: 10 minutes

Butter cooling: 30 minutes

Total Time: 55 minutes

These Brown Butter Pumpkin Snickerdoodles are soft and chewy, coated in cinnamon and sugar, and super easy and quick to make — the perfect fall cookies! Enjoy cozy autumn days with a cup of warm tea or coffee and a batch of brown butter pumpkin snickerdoodles.

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Ingredients

• 2/3 cup canned pumpkin puree
• 2/3 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon anilla extract
• 1 3/4 cups (210 g) all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt

New Group

• FOR ROLLING
• 1/3 cup granulated sugar
• 1 1/4 teaspoon ground cinnamon

Instructions

TO MAKE BROWN BUTTER.

1. Place the butter in a light-colored pan and melt it over medium-high heat. Once it melts and starts to sizzle, begin stirring occasionally. This process will take a few minutes. As it melts, the milk solids will start to separate — keep stirring so they don’t burn. The butter will gradually turn a darker color. When you smell a nutty aroma and the butter reaches a deep golden brown, it’s done. Remove it from the heat and let it cool to room temperature for about 30 minutes, or until it reaches 72°F (22°C).

PREHEAT THE OVEN AND PREPARE THE BAKING PAN

1. In the meantime, line 2 baking sheets with parchment paper or a silicone baking mat and set them aside. Preheat the oven to 350°F (180°C).

PREPARING THE DRY INGREDIENTS

1. In a medium-sized bowl, combine the sifted flour, cinnamon, nutmeg, ginger, baking soda, cream of tartar, and salt.

MIXING THE WET INGREDIENTS

1. In a separate large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar (or use a hand mixer on medium speed) until well combined. Add the pumpkin purée, egg yolks, and vanilla and mix until fully incorporated.

COMBINING DRY AND WET INGREDIENTS

1. Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined. Do not overmix

CINNAMON-SUGAR MIXTURE

1. In a small bowl, combine 1/3 cup granulated sugar and 1 1/4 teaspoons cinnamon.

SHAPING AND COATING

1. Scoop the dough using a 2-tablespoon cookie scoop. Roll each ball in the cinnamon-sugar mixture. Place the cookies on the prepared baking sheets about 2 inches apart.

BAKING

1. Bake for 9–11 minutes, or until the edges are set but the centers remain soft and slightly underbaked.

COOLING

1. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. 

Notes

• Do not overmix the dough. Stir the dry and wet ingredients together only until you no longer see streaks of flour.
• Do not overbake the cookies. The centers should still look slightly underbaked. 
• Keep them at room temperature in an airtight container for up to 4 days.
• Freeze cookies up to 3 months. Let them cool completely, then place in a freezer-safe bag.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 121Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 140mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g

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