Print

Brown Butter Pumpkin Snickerdoodle Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and warm cookies infused with the rich flavors of brown butter and pumpkin, elevated by cozy spices for the perfect autumn treat.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup pumpkin purée
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tsp ground cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
  2. Brown the butter in a saucepan over medium heat, stirring until golden brown and nutty.
  3. Combine the browned butter, pumpkin purée, granulated sugar, and brown sugar in a mixing bowl.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix together the dry ingredients: flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  6. Gradually stir in the dry mixture until just combined.
  7. Prepare a mixture of granulated sugar and cinnamon for rolling the dough.
  8. Scoop out balls of dough and roll them in the cinnamon-sugar mixture.
  9. Arrange the rolled dough balls on the baking sheet, spaced apart.
  10. Bake for 10-12 minutes until edges are golden and centers are slightly underbaked.
  11. Cool slightly before transferring to a wire rack.

Notes

For a richer flavor, do not rush the browning of the butter. Store cookies in an airtight container for up to a week or freeze for up to three months.

Nutrition

Find it online: https://ameliasweets.com/2026/04/05/brown-butter-pumpkin-snickerdoodle-cookies/

Scroll to Top