Brown Butter Pumpkin Snickerdoodles: Soft &amp; Chewy Fall Cookies

Tools You’ll Need

Beyond the usual mixing bowls and spoons, a few specific pieces make these fall cookies come out perfectly. A medium saucepan is essential for browning the butter evenly without scorching. Parchment paper or silicone baking mats keep the cookies from sticking and promote even browning. A small ice cream scoop (about 2 tablespoons) ensures every cookie is the same size, so they bake uniformly. Finally, a wire cooling rack lets air circulate underneath, preventing soggy bottoms.

How to Serve These Fall Cookies

I love these soft and chewy snickerdoodles with a tall glass of cold milk or a warm mug of spiced chai. For a little extra flair, sprinkle a pinch of flaky sea salt on top right after baking — it really plays up the caramel notes from the brown butter. They’re also fantastic crumbled over a scoop of vanilla ice cream for a quick ice cream sundae.

Storing Your Pumpkin Snickerdoodles

Store these cookies in an airtight container at room temperature for up to 3 days. If you need them to last longer, pop the container in the fridge for up to a week — just let the cookies come back to room temperature before serving so they regain their soft, chewy texture.

Best Way to Rewarm Them

To bring back that just-baked warmth, microwave a single cookie for 8–10 seconds, or place a few on a baking sheet in a 300°F oven for 3–4 minutes. Keep a close eye on them — you want them warm and tender, not dried out.

Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned?

You can, but fresh pumpkin puree tends to be more watery. Be sure to blot it very thoroughly with paper towels — even more than you would with canned — and measure out 1/2 cup after blotting. Otherwise the cookies may turn out too soft or spread too much.

What can I substitute for cream of tartar?

Cream of tartar gives these pumpkin snickerdoodles their signature tang and helps keep them soft. If you don’t have it, you can replace it with 2 teaspoons of lemon juice or white vinegar, but the flavor will be slightly different. Alternatively, just leave it out — the cookies will still be tasty, just a bit less chewy.

Can I make these brown butter cookies gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be a little more delicate, so be extra gentle when rolling and shaping the dough. Chill the dough for the full 20 minutes to help them hold their shape.

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Brown Butter Pumpkin Snickerdoodles

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Prep Time 40

Cook Time 9

Total Time 1 20

Servings: 33 servings

Course: Dessert

Cuisine: American

Calories: 176

Ingredients

1 cup 100% canned pumpkin puree see notes
1 cup salted butter
0.5 cup brown sugar
0.5 cup granulated sugar
1.5 tsp vanilla extract or vanilla paste
1 whole large egg
1 egg yolk
2 cup all-purpose flour
0.5 tsp baking soda
1.25 tsp pumpkin spice
1.5 tsp ground cinnamon
1 tsp cream of tartar
1 cup white chocolate chips

cinnamon sugar coating

0.25 cup granulated sugar (for coating)
1.5 tsp ground cinnamon (for coating)

Equipment

pot or medium saucepan
small bowl
paper towels
large bowl
whisk
medium bowl
plastic wrap
baking sheets
parchment paper or silpat mat
small ice cream scoop
shallow dish
wire rack

Instructions

To make brown butter melt 2 sticks of butter over medium heat in a pot or medium saucepan, then bring to a boil. Once butter melts and starts boiling, swirl the pan constantly until the butter becomes somewhat foamy and becomes amber brown color. You should see little golden brown bits on the bottom of the pan and have a nutty aroma. Remove from heat and pour into a separate small bowl allowing the butter to cool and stop cooking. Cool for 20-30 minutes in the refrigerator.
Place the pumpkin puree in a small bowl and blot it down with several paper towels to remove excess moisture. You will be surprised how much water gets absorbed! Measure out 1/2 cup of pumpkin puree and set aside.
In a large bowl, whisk together the cooled browned butter, sugars and vanilla until smooth. Add in the pumpkin puree, egg and egg yolk- whisk until no lumps remain.
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon and cream of tartar. Add the wet ingredients to the dry ingredients and stir by hand until cookie dough is formed then add in white chocolate chips.
Cover bowl with plastic wrap and place in the refrigerator to chill for 20 minutes or up to 3 days.
When ready to bake cookies, preheat oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats.
Use a small ice cream scoop, or portioning out 2 tablespoons of cookie dough per cookie. In a shallow dish or small bowl, combine the granulated sugar and cinnamon together. Roll into a ball and then roll into the cinnamon sugar mixture to coat the entire dough ball. Arrange cookies on the baking sheets and press down on the cookie with your hand as the cookies will only spread a tiny bit when baking. I love studding the tops with more white chocolate chips.
Bake for 9-10 minutes. They will seem under baked but they will cook more as they cool. Sprinkle any remaining cinnamon sugar mixture on top while the cookies are fresh out of the oven. Place the baking sheets on a wire rack or cool surface to cool for a few minutes. Then remove the cookies from the baking sheet and place on wire rack to cool completely. Enjoy!