Chewy Brown Butter Pumpkin Snickerdoodles Recipe

Why You Will Love These Cookies

• Browned Butter: Adds a nutty, caramel-like depth that lifts the whole cookie.
• Simple Prep: One bowl is all you need, and no special tools are required.
• Spiced Sugar Finish: Rolling the dough in cinnamon and pumpkin spice creates an aromatic, attractive crust.

Ingredient Notes

The full ingredient list and step-by-step instructions are provided in the recipe card below. A few important notes to keep in mind:

1. Step 1: Brown the butter. Melt ½ cup (113.5 g) of butter in a medium saucepan over medium heat. Continue cooking past the initial foaming until the butter turns golden brown and gives off a nutty aroma. Stir constantly and watch carefully, as it can go from browned to burnt quickly. Pour the browned butter into a bowl and let it cool completely.

2. Step 2: Prepare the pumpkin. Measure ⅓ cup of pumpkin puree onto a paper plate, then blot with paper towels to remove liquid until the towels come away clean. The final amount should be closer to 3 tablespoons (about 50 g).

3. Step 3: In a mixing bowl, combine the cooled browned butter with ½ cup (110 g) brown sugar and ⅓ cup (66.7 g) granulated sugar until well mixed. Add the blotted pumpkin, one large egg yolk (room temperature), and 2 teaspoons vanilla. Mix until uniform.

4. Step 4: Add the dry ingredients: ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1 cup (140 g) all-purpose flour. Mix on low speed or fold by hand, stopping while you still see a few streaks of flour to avoid overworking the dough.

5. Step 5: Scoop the dough into large balls—about 3 tablespoons each is a good size. Mix ¼ cup (50 g) granulated sugar with 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon in a small bowl. Roll each dough ball in the spiced sugar and space 4–5 cookies per baking sheet.

6. Step 6: Bake at 350°F (175°C) for 9–11 minutes. Look for the edges to set and the center to no longer appear wet or shiny, but avoid overbaking. Let the cookies cool on the baking sheet for several minutes to set their shape before transferring to a cooling rack. Optionally sprinkle with a little extra spiced sugar.

Expert Baking Tips

• Blot the pumpkin thoroughly—this reduces excess moisture that causes cakey cookies and ensures a chewier texture.
• Allow the browned butter to cool completely. If it’s still warm, it can affect the texture; refrigerate for 10–15 minutes to speed cooling if needed.
• Texture can vary slightly based on how thoroughly the pumpkin is blotted and how dark the butter is browned. If the dough seems dry or crumbly, add 1–2 tablespoons more pumpkin to reach a smooth cookie-dough consistency.
• For best accuracy when measuring flour, weigh it. If you don’t have a scale, spoon flour lightly into the measuring cup and level it off rather than scooping directly from the bag.

If the cookies did not spread, the most common cause is too much flour. Measuring by weight helps prevent this. Also check that the butter was sufficiently softened and the dough wasn’t chilled too long before baking.

Yes—up to 1 cup of chocolate chips can be folded into the dough for a chocolatey version. The chips will add texture but may slightly change bake time depending on cookie size.

Browning the butter adds flavor, but you can substitute 7 tablespoons of softened butter if you prefer not to brown it.

For more recipes and photos, follow the recipe author on Instagram under the handle @thesaltedsweets. If you make these cookies, tag the account and share your feedback!

Brown Butter Pumpkin Snickerdoodles

Recipe by Brooke Homec

Chewy brown butter pumpkin snickerdoodles with a spiced sugar coating—soft in the center with a lightly crisp edge and warm fall spices throughout.

Ingredients

• ½ cup (113.5 g) butter, browned and cooled
• ½ cup (110 g) brown sugar
• ⅓ cup (66.67 g) granulated sugar
• ⅓ cup (81.67 g) pumpkin puree, blotted to become 3 tablespoons (50 g)
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• 1 cup (140 g) all-purpose flour
• ¼ cup (50 g) granulated sugar for rolling
• 1 teaspoon pumpkin pie spice for rolling
• 1 teaspoon cinnamon for rolling

Instructions

1. Brown the butter: melt ½ cup butter in a saucepan over medium heat, stirring until it turns golden brown and smells nutty. Pour into a bowl and cool completely.
2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
3. Measure ⅓ cup pumpkin onto a paper plate and blot with paper towels until most liquid is removed; aim for about 3 tablespoons (50 g).
4. In a bowl, combine the cooled browned butter with the brown and granulated sugars. Add the blotted pumpkin, egg yolk, and vanilla; mix until combined.
5. Add the salt, baking soda, cinnamon, pumpkin pie spice, and flour. Mix on low or fold by hand; stop while a few streaks of flour remain to avoid overmixing.
6. Scoop dough into roughly 3-tablespoon balls. Combine ¼ cup granulated sugar with 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon; roll each dough ball in the mixture and place 4–5 per sheet.
7. Bake 9–11 minutes, until edges are set and the center no longer looks wet. Cool on the pan for several minutes before transferring to a rack. Optionally sprinkle with extra spiced sugar.

Notes

Blotting the pumpkin is essential for a chewy texture. If the dough seems crumbly before scooping, add 1–2 tablespoons extra pumpkin. Measurements are provided in cups and grams; grams give more consistent results. If you don’t have a scale, spoon flour lightly into the measuring cup rather than scooping directly.

Nutrition (per serving)

• Calories: 230 kcal
• Carbohydrates: 31 g
• Protein: 2 g
• Fat: 11 g
• Saturated Fat: 7 g
• Trans Fat: 0.4 g
• Cholesterol: 48 mg
• Sodium: 277 mg
• Potassium: 61 mg
• Fiber: 1 g
• Sugar: 20 g
• Vitamin A: 1757 IU
• Vitamin C: 0.5 mg
• Calcium: 27 mg
• Iron: 1 mg