Brown Butter Pumpkin Spice Snickerdoodle Cookies

Looking for a fall treat? These brown butter pumpkin spice snickerdoodles are the answer! These classic cookies are filled with pumpkin pie spice and browned butter. They are chewy cookies filled with fall spices and coated in cinnamon sugar, making them perfect this time of year. If this is your first time baking, it’s almost impossible to mess them up. No stand or hand mixer needed. A large bowl, a rubber spatula, a baking sheet, and that’s it. You can get your printable recipe card to make baking easier.

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Ingredients: Brown Butter Pumpkin Spice Snickerdoodle Cookies

• 1 unsalted butter, melted butter
• 2 large whole eggs
• 1/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup of all-purpose flour
• 1 tsp. pumpkin pie spice
• 1 tbsp. pure vanilla extract
• 1 package Betty Crocker Snickerdoodle cookie mix
• 1 box pumpkin spice pudding mix
• 1 package cinnamon sugar mixture (comes in the cookie mix)

Equipment:

• 1 large mixing bowl
• A baking sheet or cookie sheet
• Parchment paper
• 1 medium saucepan
• Wire rack or cooling rack
• 1 medium cookie scoop
• Airtight container
• 1 rubber spatula or wooden spoon
• 1 1/4 cup measuring cup
• 1 tbsp. measuring spoon
• 1 tsp. measuring spoon
• 1 whisk

Step 1: Preheat The Oven: Brown Butter Pumpkin Snickerdoodles

Preheat the oven to 350°F. If this is your first time making cookies, this recipe is foolproof.

Step 2: Transform Melted Butter into Browned Butter

Add softened unsalted butter to a medium saucepan over medium heat. Stir frequently with a rubber spatula or wooden spoon until the butter melts.

As the butter melts over medium heat, the milk solids will drop to the bottom of the pan. The butter will begin to foam. Swirl the pan and keep a very close eye on it. When the butter foams, after 3-5 minutes, the melted butter will start to turn golden brown and release a nutty aroma. Swirl the pan until the brown bits are at the bottom of the pan. This is when you have achieved brown butter. Remove from heat and cool slightly.

Cindy’s Baking Tips: If this is your first time making brown butter, use room temperature butter.  If your butter is too cold, it may cause it to burn. Remove the butter from the refrigerator for 15 minutes. Remember to grab the brown bits; you want that nutty flavor.  Check other cookie recipes to learn the importance of sifting and whisking dry ingredients. Taking the time to do this will give your cookie recipes a chewy texture.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine all-purpose flour, classic cookie mix, pumpkin pie spice, and pumpkin spice pudding mix. Whisk until blended for light chewy cookies with warm spices. Skipping this step may result in flat cookies.

Cindy’s Note: The warm spices and pumpkin flavor make these brown butter snickerdoodles our favorite cookies this time of year.

Step 4: Combine Wet Ingredients

Add room temperature whole eggs, canned pumpkin puree, vanilla extract, and cooled brown butter to the flour mixture. Mix until combined. Be sure to scrape the sides of the bowl.

Cindy’s Tip: Always crack each egg into a separate bowl before adding it to your cookie dough. This step helps you spot any bad egg yolk and keeps shell pieces from sneaking into your favorite cookies.

Use a rubber spatula to scrape up any brown bits for maximum nutty flavor. Refrigerate for chill time, 10 minutes. This ensures you will have chewy pumpkin snickerdoodles and guarantees no flat cookies.

Cindy’s Tip: Giving the cookie dough chill time before baking is a great way to prevent the cookies from spreading. Skipping this step may result in flat cookies instead of cookies with a chewy texture. I’ve been chilling my cookie dough before baking for 25 years, and it works every time.

Step 5: Shape Cookies

In a separate bowl, place the cinnamon sugar mixture. Line your baking sheet with parchment paper.

Use a medium cookie scoop to make cookie dough balls for pumpkin snickerdoodle cookies. Roll the cookie dough balls in the cinnamon-sugar mixture and place on your parchment paper-covered baking sheet in a single layer, about an inch apart.

Step 6: Bake Pumpkin Snickerdoodle Cookies to Perfection

Bake at 350°F for 15 minutes. These pumpkin cookies should be slightly browned at the edges but soft in the center. Cool for 2 minutes on the cookie sheet, then transfer to a wire rack or cooling rack. Cool completely.

Step 7: Store and Enjoy: Brown Butter Pumpkin Snickerdoodles

Store in an airtight container for up to 5 days. If you freeze these cut square pieces of parchment paper. Layer the paper between the cookies. Freeze in an airtight container for up to 3 months if needed. These classic cookies are perfect paired with ice cream for a decadent treat.

Why Chill Time Matters

Allowing your cookie dough a brief chill time before baking isn’t just a professional baker’s trick; it’s a great way to improve texture and flavor. As the dough chills, the butter firms up. This prevents flat cookies and creates a thicker, softer center with a chewy texture. This small step also gives the spices time to bloom and the flavors to deepen. If you’ve never tried it, give it a go. It’s one of the secrets to bakery-style results at home.

What does it mean to brown butter?

Brown butter, also known as “beurre noisette” in French, is made by heating unsalted butter until the milk solids have a caramel color with a nutty aroma.

The process involves melting butter in a medium saucepan over medium heat for 5-8 minutes. Allow the butter to simmer until the water content evaporates.

The milk solids in the butter will begin to brown, resulting in nutty brown butter.

How to make browned butter

You need a medium saucepan and room temperature unsalted butter. Place the butter in the pan over medium heat. As the butter melts, swirl the pan. The melted butter will foam and take on a caramel brown color. At this point, keep a very close eye on the butter. This is a great way to prevent the brown butter from going from nutty brown butter to burning. (This can happen quickly)

Notes: Brown Butter Pumpkin Spice Snickerdoodle Cookies

• If this is your first time baking, these brown butter pumpkin snickerdoodles are the perfect cookies
• Chill time maintains the chewy texture and guarantees perfect pumpkin cookies
• Enjoy a firmer cookie? Store these brown butter snickerdoodle cookies in the refrigerator. Pumpkin tends to keep cookies soft
• The nutty aroma of browned butter adds a rich, nutty flavor. It takes classic cookie recipes to the next level.
• These chewy pumpkin cookies are a perfect treat this time of year.
• The cinnamon-sugar mixture adds a crunch and sweetness to these chewy cookies.
• Scroll to the end of the post for more pumpkin recipes

Brown Butter Pumpkin Spice Snickerdoodle Cookies

The great thing about this recipe is that no mixer is needed, which is a huge plus for anyone who wants easy cookie recipes without the fuss. You can get your recipe card to make baking easier. By using room temperature whole eggs, canned pumpkin puree (not pumpkin pie filling), and brown butter, every bite delivers a chewy texture, pumpkin flavor, and a nutty brown butter richness. The chill time of 10 minutes keeps your brown butter pumpkin snickerdoodle cookies from spreading. This guarantees perfect cookies every time.

This classic cookie is perfect for pairing with your morning coffee or sharing at a fall gathering. Storing them in an airtight container preserves the warm spices and nutty flavor for days.

Pumpkin Recipes of Interest. Click the image or purple link for these pumpkin desserts.

Oatmeal Pumpkin Chocolate Chip Cookies

Pumpkin Pie Spice Biscotti 

Pumpkin Cheesecake

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