These are the best brown butter pumpkin snickerdoodle cookies! They are soft, chewy, cozy, and full of warm fall flavors! The nutty brown butter pairs perfectly with pumpkin spice and cinnamon sugar for the ultimate fall treat.

I made a batch over the weekend and they vanished within hours. My family immediately asked for more, so yes, I made them again the next day! They're that good. These will definitely be on repeat all season long.

Brown Butter Pumpkin Snickerdoodle Ingredients

• Butter (browned for extra flavor!)
• Brown sugar & granulated sugar
• Pumpkin puree
• Egg
• Vanilla extract
• Pumpkin spice
• Cinnamon sugar (for rolling)
• All-purpose flour
• Baking soda & baking powder
• Salt

Tender, fall-spiced pumpkin cookies rolled in cinnamon sugar and made with nutty brown butter. Just mix, roll, chill and bake!

How to Make Brown Butter Pumpkin Cookies

To start, preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats.

Brown the butter in a medium saucepan over medium heat, stirring often, until it turns golden and it smells nutty. Remove it from the heat and let it cool or place in the freezer for a few minutes.

In a stand mixer, mix the cooled brown butter with the brown sugar and granulated sugar until smooth. Add the pumpkin purée, egg, and vanilla and mix until everything is fully combined.

In a separate bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt, then gently stir the dry ingredients into the wet mixture until a soft dough forms.

Chill the dough in the refrigerator for 15 minutes to help it firm up and hold its shape while baking. Once chilled, use a ½ inch cookie scoop to portion the dough and roll each scoop into a smooth ball.

Coat each dough ball fully in cinnamon sugar and place them on the prepared baking sheets about two inches apart.

Bake the cookies for 9 minutes, until the edges are set and lightly golden while the centers remain soft. Let them cool on the parchment paper for 5 minutes, then enjoy!

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Brown Butter Pumpkin Snickerdoodles

Yield: 17

Prep Time: 10 minutes

Cook Time: 9 minutes

Additional Time: 15 minutes

Total Time: 10 minutes

These are the best Brown Butter Pumpkin Snickerdoodle Cookies! They are soft, chewy, cozy, and full of warm fall flavors!

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Ingredients

• One stick butter
• ¼ cup of brown sugar
• ¼ cup of sugar
• 1 teaspoon of pumpkin spice
• 2 teaspoons of cinnamon sugar
• ¼ cup of pumpkin
• One egg
• 1 teaspoon of vanilla
• One cup of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt

Instructions

1. Preheat oven to 350
2. Brown the butter in a skillet on medium heat until bubbles form and crystalize
3. Cool the butter in the freezer for a few minutes
4. Combine wet ingredients in a stand mixer
5. Combine dry ingredients in a bowl
6. Add dry ingredients to the stand mixer and combine
7. Chilled dough, 15 minutes
8. Use a half inch cookie scoop to roll into balls
9. Roll into cinnamon sugar
10. Cook for nine minutes

Nutrition Information:

Yield: 17 Serving Size: 1
Amount Per Serving:Calories: 33Sodium: 256mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 0g

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If you like these cookies, you will love our Frosted Pumpkin Bread! I hope you enjoy! xo, Bri