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Brown Butter Pumpkin Snickerdoodles

Brown Butter Pumpkin Snickerdoodles with a nutty browned-butter base and pumpkin puree. Rolled in cinnamon sugar and baked at 350°F until edges set and tops crackle for classic crinkled snickerdoodle texture.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
Cookie base
  • 0.75 cup unsalted butter brown and cooled
  • 1 cup granulated sugar
  • 0.5 cup pumpkin puree
  • 1 egg large
  • 2 tsp vanilla extract
Rolling mix
  • 0.25 cup granulated sugar mixed with cinnamon for rolling
  • 1 tbsp cinnamon mixed with sugar for rolling

Equipment

  • 1 sheet pan

Method
 

Brown and cool the butter
  1. Melt the unsalted butter in a light-colored pan over medium heat until golden brown and nutty smelling, stirring as needed to prevent dark spots. Cool until no longer hot.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, and cream of tartar together in a mixing bowl until evenly combined. Stop mixing once the color is uniform.
Make the cookie dough
  1. Beat the browned butter and granulated sugar together until smooth and well combined. Mix in the pumpkin puree, then beat in the egg and vanilla extract.
  2. Fold the dry ingredients into the pumpkin mixture until a soft dough forms with no visible dry flour. If it feels too soft to roll, chill for 20 minutes.
Roll and bake
  1. Roll the dough into balls, then coat generously in the cinnamon sugar mixture. Press lightly so the coating adheres.
  2. Bake at 350°F for 10-12 minutes, until the edges are set and the tops are crackled. Let cool on the sheet pan for a few minutes before transferring.

Notes

Pro tip: Brown butter quickly—once it turns golden and smells nutty, remove from heat immediately and cool so the dough doesn’t start melting. Store cookies in an airtight container at room temperature for up to 4 days. Freezer: yes—freeze baked cookies up to 2 months and thaw at room temperature. For a dairy-free swap, use a 1:1 plant-based butter that browns well (the cookie texture may vary slightly).