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The Best Soft and Chewy Brown Butter Pumpkin Snickerdoodle Cookies

A warm stack of freshly baked pumpkin snickerdoodle cookies coated in cinnamon sugar.
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You make soft, chewy pumpkin snickerdoodle cookies that combine the warmth of pumpkin spice with the nutty depth of brown butter, all finished with a classic cinnamon-sugar coating. This is an easy fall dessert recipe perfect for your holiday cookie exchange.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar, plus more for rolling
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/2 teaspoons cream of tartar
  • 1/4 cup granulated sugar mixed with 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. Immediately pour the brown butter into a heatproof bowl and let it cool until it solidifies slightly but is still soft, about 30 minutes.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, beat the softened brown butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer until creamy. Beat in the egg and vanilla extract until just combined.
  5. Mix in the pumpkin puree until fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. In a shallow dish, combine the 1/4 cup sugar and 2 tablespoons of cinnamon for the coating.
  8. Scoop the dough into rounded tablespoons. Roll each ball first in the cream of tartar, then roll thoroughly in the cinnamon-sugar mixture.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft for a chewy texture.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest cookies, slightly underbake them. They will firm up as they cool.
  • You do not need to chill this dough, which makes this a quick fall cookie recipe.
  • If you prefer a stronger spice flavor, increase the nutmeg and cloves by 1/8 teaspoon each.

Nutrition

Find it online: https://cookingbymia.com/pumpkin-snickerdoodle-cookies/