Browned Butter Pumpkin Snickerdoodles are a fun fall twist on a classic cookie! These chewy pumpkin cookies loaded with warm spices and then rolled in cinnamon sugar for an autumn treat that is irresistable. These pumpkin snickerdoodle cookies are soft, chewy and the perfect fall cookie.
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These are one of my favorite recipes for fall cookies. The classic snickerdoodle gets an autumn makeover with the addition of pumpkin puree and warm pumpkin spices. Browned butter gives these cookies a rich, slightly nutty flavor while a bit of cream of tartar gives thes cookies their signaure chewy texture. Don’t skip the step of drying the pumpkin puree as removing some of the moisture keeps these cookies from getting cakey. For more delicious cookie recipes be sure to take a look at my Maple Pecan Cookies, Three Ingredient Peanut Butter Cookies and Gingerbread Latte Cookies!
Ingredients
- Unsalted butter
- Pumpkin puree
- Brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- All pupose flour
- Cream of tartar
- Baking soda
- Kosher salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
For the cinnamon sugar coating
- Granulated sugar
- Ground cinnamon
Baking Tips
- You can substitute 1 teaspoon of prepared pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves
- To cool the browned butter faster you can pop it in the refrigerator for 15 minutes (just keep an eye on it to make sure it doesn’t solidify)
- Make sure you use pure pumpkin puree for this recipe and not pumpkin pie filling
- Don’t skip the step of drying the pumpkin puree, removing the moisture helps make the cookies chewy instead of cakey
- Taking the time to chill the dough at least 30 minutes before baking helps keep the cookies from spreading too much and ending up flat
How to Make Pumpkin Snickerdoodles
These cookies start with making browned butter, and this extra step pays off with a big boost of flavor. Cut the butter into 1 tablespoon cubes and add it to to a medium skillet. Cook the butter over medium heat and brown while stirring constantly. The butter will become amber in color and develop a nutty fragrance. Remove from the heat and allow to cool to room temperature.
Before you make the batter take a moment to dry out the pumpkin puree. Place the pumpkin puree on a sheet of paper towel and gently squeeze to remove some of the liquid, set aside.
In a large bowl add in the browned butter, dried pumpkin puree,brown sugar, and granulated sugar, vanilla extract and egg. Whisk together until combined. Add the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves and ginger to the wet ingredients. Stir together until the dry ingredients are just incorportated. Chill the cookie dough for at least 30 minutes or up to 24 hours before baking.
Preheat to oven to 350 degrees F. In a small bowl stir together the remaining granulated sugar and cinnamon for the coating, set aside. Prepare the baking sheets with parchment paper. Scoop the cookie dough with a 1 oz cookie scoop and gently roll into a ball. Roll the cookie dough balls in the cinnamon sugar mixture and place on the preared cookie sheet. Repeat with the remaining dough, setting the balls of dough at least 2 inches apart on the cookie sheet. Bake for 11-13 minutes or until the edges of the cookies are set. Cool on a wire rack before serving.
If you like these Pumpkin Snickerdoodle Cookies be sure to take a look at some of my other recipes!
Peppermint Chocolate Crinkle Cookies
If you make these Pumpkin Snickerdoodles please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Brown Butter Pumpkin Snickerdoodles
Equipment
- 1 Hand Mixer
- 2 large mixing bowls
- 1 1 oz cookie scoop
- 2 baking sheets
- Parchment Paper
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teasoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
For the cinnamon sugar coating
- 1/4 cup granulated suggar
- 2 teaspoons ground cinnamon
Instructions
- Cut the butter into 1 tablespoon cubes and add it to to a medium skillet. Cook the butter over medium heat and brown while stirring constantly. The butter will become amber in color and develop a nutty fragrance. Remove from the heat and allow to cool to room temperature.
- Place the pumpkin puree on a sheet of paper towel and gently squeeze to remove some of the liquid, set aside.
- In a large bowl add in the browned butter, dried pumpkin puree,brown sugar, and granulated sugar, vanilla extract and egg. Whisk together until combined
- Add the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves and ginger to the wet ingredients. Stir together until the dry ingredients are just incorportated.
- Chill the cookie dough for at least 30 minutes or up to 24 hours.
- Preheat to oven to 350 degrees F.
- In a small bowl stir together the remaining granulated sugar and cinnamon for the coating, set aside.
- Line the baking sheets with parchment paper. Scoop the cookie dough with a 1 oz cookie scoop and gently roll into a ball. Roll the dough in the cinnamon sugar mixture and place on the preared cookie sheet. Repeat with the remaining dough, setting the cookie dough at least 2 inches apart on the cookie sheet.
- Bake for 11-13 minutes or until the edges of the cookies are set. Cool on a wire rack before serving.
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