Recipe

Brown Butter Pumpkin Snickerdoodles

Chewy, warmly spiced pumpkin cookies with nutty brown butter and a crackly cinnamon sugar coating.

By Matt Campbell

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4.8

A plate of brown butter pumpkin snickerdoodle cookies with crackly cinnamon sugar tops on a warm wooden table in a cozy kitchen

Fall cookie season is basically my personal Super Bowl. I want cozy carbs, crisp edges, and the kind of warm spice situation that makes you do the accidental “mmm” out loud. These brown butter pumpkin snickerdoodles deliver all of that, plus a little nutty depth from browned butter that makes them taste like you tried harder than you did.

The trick is keeping the pumpkin flavor without turning the cookies cakey. Pumpkin brings moisture, so we blot the pumpkin (quickly and politely) and we chill the dough so the cookies bake up thick, chewy, and properly crackly.

Pumpkin puree pressed between paper towels on a cutting board to remove excess moisture on a clean kitchen counter

Why It Works

Brown butter adds toasty, caramel-like flavor that makes the spices pop.
Blotted pumpkin gives you pumpkin taste without a fluffy, cakey texture.
Cream of tartar keeps the classic snickerdoodle tang and helps the tops crackle.
Chilling the dough prevents spreading so you get thick cookies with crisp edges and chewy centers.

Pairs Well With

Storage Tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Add a small piece of bread to the container if you want to keep them extra soft.

Freeze baked cookies: Freeze in a zip-top freezer bag with parchment between layers for up to 2 months. Thaw at room temp for 30 to 60 minutes.

Freeze cookie dough: Roll dough into balls (but do not coat in cinnamon sugar yet), freeze on a sheet pan until solid, then bag for up to 2 months. Bake from frozen, adding 1 to 2 extra minutes, and roll in cinnamon sugar right before baking.

Common Questions

Do these taste like pumpkin?

Yes, but in a good way. It is pumpkin plus warm spices, not pumpkin pie filling. Brown butter makes it richer and more bakery-style.

Why do I have to blot the pumpkin?

Pumpkin puree holds a lot of water. If you skip blotting, the dough can get too wet and the cookies bake up more cakey and less chewy. Blotting takes 2 minutes and pays you back in texture. Also: pumpkin brands vary, so blot until it looks thicker and less glossy, even if it takes an extra minute.

Can I skip cream of tartar?

You can, but the flavor will be less “snickerdoodle.” If you do not have it, replace the cream of tartar + baking soda with 2 teaspoons baking powder. The cookies will still be tasty, just a little less tangy and crackly.

My cookies did not crackle. What happened?

Most common causes are dough too warm (skip the chill and they spread), too much pumpkin moisture (skip blotting), or not enough cinnamon sugar coating. Chill the dough and roll generously.

What if the dough is still sticky after chilling?

That usually means your pumpkin was extra moist. Chill the dough an extra 15 to 30 minutes. If it is still very sticky, mix in 1 to 2 tablespoons flour just until it is scoopable.

Can I make them gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend that includes xanthan gum. Let the dough rest 20 minutes before scooping so the flour hydrates, then chill as directed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan (for browning butter)
Heatproof mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Paper towels (for blotting pumpkin)
Cookie scoop (about 1.5 tablespoons)
2 sheet pans
Parchment paper
Wire rack (for cooling)

The first time I tried to make “pumpkin cookies,” I ended up with little cakey domes that tasted fine but did not have that snickerdoodle magic. So I got mildly stubborn and started messing with it: brown the butter, blot the pumpkin, chill the dough, and roll in cinnamon sugar like we mean it. Now these are the cookies I make when I want the kitchen to smell like a candle, but edible and way more satisfying.