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Brown Butter Pumpkin Snickerdoodle Cookies

There’s nothing more Fall than pumpkin spice season, and these Brown Butter Pumpkin Snickerdoodle Cookies take it to the next level. Soft, chewy, and spiced to perfection, these cookies are made for true pumpkin lovers. The flavor is bold thanks to warm spices like cinnamon, ginger, nutmeg, and a pinch of cloves for that deep, cozy intensity. Rolled in cinnamon-sugar before baking, each cookie has a crackly top with melt-in-your-mouth softness inside.

The best part? These cookies taste even better the next day as the flavors deepen and the texture softens, making them the ultimate cookie to prep ahead for fall parties, Thanksgiving dessert tables, or holiday cookie swaps.

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Why You’ll Love This Pumpkin Snickerdoodle Cookie Recipe

• Pumpkin-forward flavor – Not just a hint, these cookies give pumpkin lovers exactly what they crave.
• Brown butter magic – Browning butter adds a rich, nutty depth that sets these apart from every other pumpkin cookie.
• Chewy, soft centers – A touch of cornstarch keeps the texture tender and bakery-style.
• Make-ahead friendly – The cookies soften and develop flavor by the next day, making them perfect for planning ahead.

Key Ingredients (and Why They Matter) to Make Pumpkin Snickerdoodle Cookies

• Brown Butter (1 cup / 226g): The secret to incredible depth of flavor. Brown butter brings toasted, nutty notes that pair beautifully with pumpkin and spices.
• Pumpkin Puree (⅓ cup / 80g): Adds moisture, natural sweetness, and signature fall flavor. Blotting the puree with paper towels is key to preventing cakey cookies.
• Brown Sugar (1 cup / 220g): Adds moisture, chewiness, and molasses richness.
• Granulated Sugar (⅓ cup / 67g + for rolling): Helps balance sweetness and adds crispness to the cookie edges.
• Egg Yolk: Just the yolk keeps the dough rich without excess liquid, important since pumpkin already adds moisture.
• Cornstarch (1 tbsp): Ensures a soft, chewy bite instead of a cakey texture.‍
• Cream of Tarter (1 1/2 tbsp): This is what gives these cookies that signature snickerdode tang. Without it you're basically making cinnamon pumpkin cookies. ‍
• Leavening (½ tsp baking soda + ½ tsp baking powder): The perfect balance for lift without puffing too much.‍
• Warm Spices: Cinnamon, ginger, nutmeg, and cloves give a pumpkin spice blend that’s cozy and intense. The cloves especially make this recipe for true pumpkin lovers.‍
• Cinnamon-Sugar Coating: Classic snickerdoodle texture, adding crunch and extra spice to every bite.

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How to Make Brown Butter Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter

This step is essential and worth the few extra minutes. Place the butter in a light-colored saucepan over medium heat. Stir often as it melts, then foams, then starts to turn golden with brown specks forming at the bottom. Once it smells nutty and the color deepens, remove from heat immediately to prevent burning. Pour into a heat-safe bowl and let cool for 10–15 minutes before mixing with sugar.

Tip: Use a silicone spatula to scrape up all the browned milk solids from the bottom of the pan — that’s where the flavor is.

Step 2: Mix Wet Ingredients

Whisk the cooled brown butter with brown sugar, granulated sugar, pumpkin puree (blotted dry if too runny), egg yolk, and vanilla extract until smooth and glossy.

Step 3: Add Dry Ingredients

In another bowl, whisk together flour, cornstarch, cream of tarter, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Slowly fold this into the wet mixture until just combined.

Step 4: Chill the Dough

Cover the dough and chill for at least 45–60 minutes. Chilling ensures the cookies don’t overspread and enhances the flavor.

Step 5: Roll and Coat

Preheat oven to 350°F (175°C). Mix the cinnamon-sugar coating in a shallow bowl. Scoop ~2 tbsp of dough, roll into balls, and coat generously.

Step 6: Bake

Bake 9–10 minutes until edges are set and tops are crackly. Cookies will look slightly underdone in the center — that’s perfect. Let them cool on the sheet for 5 minutes before transferring to a wire rack and let them completely cool before serving.

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Recipe Tips & Tricks

• Blot your pumpkin puree: Too much moisture = cakey cookies. Press it gently with paper towels before adding.
• Cloves are optional but recommended: They add intensity that pumpkin spice lovers will appreciate.
• Make ahead: These cookies actually taste better the next day as the flavors meld and the texture softens. Store in an airtight container at room temp for up to 4 days, or freeze for 2 months.

FAQs

Why are my pumpkin cookies cakey?
Too much pumpkin or flour can cause cakey cookies. Be sure to blot the pumpkin and measure flour correctly.

Can I freeze pumpkin snickerdoodle cookies?
Yes! Scoop and roll the dough in cinnamon-sugar, then freeze on a tray until firm. Transfer to a freezer bag and bake straight from frozen, adding 1–2 minutes to the bake time.

Do I really need brown butter?
Yes. Regular butter works, but brown butter is what makes these bakery-quality. The nutty flavor elevates every bite.

Storage Tips

• Store cookies in an airtight container at room temperature for up to 4 days.
• They actually taste better the next day as the flavors deepen and the texture softens.
• To freeze, roll dough balls in cinnamon sugar and place on a tray until solid. Transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time.

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More Pumpkin Recipes You’ll Love!

• Pumpkin Gooey Butter Cake
• Brown Butter Pumpkin Espresso Bars
• Pumpkin Pecan Coffee Cake with Brown Butter Streusel and Maple Icing

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