Brown Butter Pumpkin Snickerdoodles

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These Brown Butter Pumpkin Snickerdoodles are flavored with brown butter and plenty of pumpkin spice! They’re so chewy and perfect for fall!

Brown Butter Pumpkin Snickerdoodles on a plate

These Brown Butter Pumpkin Snickerdoodles are a twist on my Brown Butter Snickerdoodle Cookies! Pumpkin cookies tend to be super cakey because pumpkin has a lot of moisture but these snickerdoodles are chewy with crisp edges and gooey centers! The key is to only use egg yolks and just enough pumpkin puree to give them flavor but not throw off the texture. The combination of nutty brown butter and warm pumpkin spices makes these the ultimate fall cookie!

If you’re looking for more pumpkin recipes you’ll love my Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Bread or Jumbo Pumpkin Muffins!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Cream of tartar – works with the baking soda to make the snickerdoodles soft and chewy. Also gives them that signature snickerdoodle tanginess.

Baking soda – works with the cream of tartar to make the cookies spread.

Cinnamon, nutmeg & ginger – needed to help give the snickerdoodles their pumpkin spice flavor.

Brown butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Granulated & brown sugar – sweetens the cookies.

Pumpkin puree – make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.

Egg yolks – binds the ingredients and provides structure without making the snickerdoodles cakey.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Brown Butter Pumpkin Snickerdoodles

What Is Brown Butter?

Brown butter is just regular butter that has been cooked until the water evaporates which allows the milk solids to become toasted. This process gives the butter a delicious nutty flavor (and smell) that makes any dessert extra delicious.

Can You Make Snickerdoodles Without Cream of Tartar?

No! The key ingredient that separates snickerdoodles from plain old sugar cookies is the cream of tartar! It gives the cookies their signature texture and flavor.

How To Make Brown Butter Pumpkin Snickerdoodles

1. Brown the butter: Cut the butter into cubes and place into a small pot. Heat on medium, stirring occasionally. The butter will bubble and foam until it reaches a light brown color, has little browned bits on the bottom and smells nutty and delicious. This happens quickly so don’t walk away from it! Pour browned butter into a heat proof bowl then set aside to cool for about 15 minutes.

2. Make the Brown Butter Pumpkin Snickerdoodles: in a small bowl whisk the all-purpose flour, cream of tartar, baking soda, cinnamon, salt, nutmeg and ginger. Set aside.

3. In a large bowl combine the brown butter, granulated sugar and brown sugar.

4. Whisk the pumpkin puree, egg yolks and vanilla extract into the butter sugar mixture.

5. Add the dry ingredients all at once and fold until just combined.

6. Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 375°F for 9 minutes. Store Brown Butter Pumpkin Snickerdoodle Cookies in an airtight container for up to 4 days at room temperature.

Brown Butter Pumpkin Snickerdoodles on a baking sheet

Pro Tips For Brown Butter Pumpkin Snickerdoodles

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
  • Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet.

What To Do With Leftover Pumpkin Puree?

Make one of my other pumpkin recipes! Some of my favorites are:

Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!

Recipes To Use Up Leftover Egg Whites

My Favorite Cookie Tools

Brown Butter Pumpkin Snickerdoodles on a plate

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Brown Butter Pumpkin Snickerdoodles

These Brown Butter Pumpkin Snickerdoodles are flavored with brown butter and plenty of pumpkin spice! They're so chewy and perfect for fall!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 19 cookies
Calories 224kcal
Author Maria Azzarelli

Equipment

  • Baking sheets
  • Cookie scoop (I use a 3 tablespoon scoop)

Ingredients

Brown Butter Pumpkin Snickerdoodles

  • 300 g (2 1/2 cups) all-purpose flour
  • 1 ½ tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 226 g (1 cup) unsalted butter, cubed
  • 200 g (1 cup) granulated sugar
  • 100 g (1/2 cup) brown sugar
  • 120 g (1/2 cup) pumpkin puree
  • 2 egg yolks (save the whites for another recipe!)
  • 1 tsp vanilla extract

Cinnamon Sugar

  • 50 g (1/4 cup) granulated sugar
  • 1 tbsp cinnamon

Instructions

  • Cut the butter into cubes and place into a small pot. Heat on medium, stirring occasionally. The butter will bubble and foam until it reaches a light brown color, has little browned bits on the bottom and smells nutty and delicious. This happens quickly so don't walk away from it! Pour browned butter into a heat proof bowl then set aside to cool for about 15 minutes.
  • Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
  • In a small bowl whisk the all-purpose flour, cream of tartar, baking soda, cinnamon, salt, nutmeg and ginger. Set aside.
  • In a large bowl combine the brown butter, granulated sugar and brown sugar.
  • Whisk the pumpkin puree, egg yolks and vanilla extract into the butter sugar mixture.
  • Add the dry ingredients all at once and fold until just combined.
  • Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake cookies for 9 minutes.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Brown Butter Pumpkin Snickerdoodles in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 224kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 123mg | Potassium: 84mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1309IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg

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