As the cool breezes and the rustling of leaves signal the arrival of October, our home transforms into a haven of all things pumpkin including our favorite pumpkin recipes. Embracing the essence of autumn, we invite you to indulge in the cozy flavors of the season with our Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies.

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These chewy cookies are a fusion of classic snickerdoodle cookies infused with the warm spices of pumpkin pie spice, the rich nutty flavor of browned butter, and vanilla extract. Each bite of this classic cookie captures the essence of fall, making these brown butter pumpkin snickerdoodles another of our favorite cookies for this time of year. 

Coated in cinnamon sugar, our brown butter snickerdoodles present a fusion of pumpkin flavor. What distinguishes these from the classic snickerdoodles is the addition of the pumpkin pie spice, the rich nutty aroma, and the nutty flavor of brown butter, taking full pumpkin flavor to the next level. The cookies boast a chewy texture, accentuated by dark brown sugar, while a hint of crunch comes from the cinnamon-sugar mixture covering each of the brown butter pumpkin snickerdoodles and is a chewy cookie.

Brown Butter

What is brown butter? 

Brown butter, also known as “beurre noisette” in French, is flavorful salted or unsalted butter with a nutty aroma created by gently cooking it until it transforms.  

The process involves melted butter in a medium saucepan over medium heat for 5-8 minutes.   

Allow the melted butter to simmer until the water content evaporates.

The milk solids in the melted butter begin to brown, hence, browned butter. 

Browned Butter: Grab The Brown Bits

Bake Like a Pro: Achieving Perfection In Pumpkin Cookies

As the unsalted butter cooks in a medium saucepan over medium-low heat, it goes through several stages: 

• Melting and Sizzle: The salted or unsalted butter starts by melting over medium heat into a liquid state. 
• Foaming: As it heats, the butter will begin to foam. This is the water content in the butter evaporating. 
• Browning: The milk solids in the melted butter will gradually turn a brown color, releasing a nutty aroma. This stage gives brown butter its brown bits on the bottom of the pan and is a great way to get extra flavor. 
• Remove from Heat: Once the brown color is achieved, keep a VERY close eye on the butter to prevent it from burning or becoming a dark brown color. 

Browned butter is a versatile ingredient and can be used in a range of recipes such as cookies, cakes, sauces, and pasta dishes. It adds a nutty flavor to any classic cookie, making it a great way for cooks to bring their recipes to the next level.  

Tip: If this is the first time making brown butter, use room temperature butter.  If your butter is too cold, it may cause the butter to burn. Remove unsalted butter or salted butter from the refrigerator for 15 minutes to get to room temperature. 

Tip: Check other pumpkin recipes to learn the details of the importance of sifting and whisking dry ingredients to distribute leavening agents. Taking the time to do these simple tasks will result in great cookie recipes and pumpkin desserts.

Equipment Needed:

• Large mixing bowl  
• A Cookie sheet or large baking sheet 
• Parchment paper  
• Medium saucepan 
• Wire rack  
• cookie scoop  
• Airtight container  
• A rubber spatula or a wooden spoon  
• ¼ measuring cup  
• 1 tbsp. measuring spoon  
• 1 tsp. measuring spoon   
• whisk   

Ingredients For These Chewy Cookies:  

• Room temperature unsalted butter or salted butter.  
• 2 room temperature whole eggs 
• Canned pumpkin puree (not pumpkin pie filling) 
• Pumpkin pie spice.  
• All purpose flour or gluten-free flour.  
• Betty Crocker snickerdoodle cookie mix.  
• Pumpkin spice pudding mix.  
• Cinnamon sugar 

Step 1: Preheat The Oven  

Preheat the oven to 350 F. 

Step 2: Liquid Gold Unleashed: Unlocking The Nutty Aroma In Your Pumpkin Cookies! 

Add room temperature unsalted butter, or salted butter to a small or medium saucepan over medium heat. 

Stir frequently with a rubber spatula or wooden spoon until you have melted butter.   

Once you have melted butter, it will foam.  

Keep a very close eye on the melted butter for a brown color. 

The butter will begin to have a nutty aroma and brown bits on the bottom of the saucepan.

Remove the medium saucepan from the heat and put the saucepan on a cool burner. 

This will prevent the browned butter from getting too dark or burnt.  

I do this with our browned butter every time for all our cookie recipes and it has never burned.  

Tip: Browned butter may take a little bit of extra time. The results of its nutty flavor will give your cookie recipes and any dessert the best flavor and take them to the next level.  

Tip: Use browned butter immediately or store in an airtight container in the refrigerator for up to a week.

Step 3: The Art Of Mixing Magic: Pumpkin Pie Spice And Dry Ingredients 

In a large mixing bowl combine ¼ measuring cup of all purpose flour, the classic Snickerdoodle cookies mix, pumpkin pie spice, and pumpkin spice pudding mix. 

Whisk the dry ingredients for light and chewy cookies filled with warm spices. 

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Step 4: Fall Spices In Every Bite Irresistible Pumpkin Pie Spice Cookies 

Add room temperature large whole eggs, canned pumpkin puree (not pumpkin pie filling), vanilla extract, and slightly cooled brown butter to create a perfect blend between the wet ingredients and the dry ingredients. Mix until the batter pumpkin snickerdoodle cookies are combined.   

Tip: I crack open each room temperature whole egg in a separate bowl before adding them to my recipes. This is a good idea in case the egg yolk is bad. Doing this prevents opening an egg with a bad egg yolk in the middle making your favorite cookies, desserts, or meals.  ​

Remember, to grab the brown bits with a rubber spatula from the bottom of the pan to add to these pumpkin snickerdoodle cookies, this is where there is a ton of nutty flavor that makes these the best pumpkin cookies. 

Put the bowl in the refrigerator for some chill time, 10 minutes.  

Tip: Chilling cookie dough before baking prevents the cookies from expanding too much and holds on to their chewy texture. Skipping this step will result in flat cookies instead of a chewy pumpkin cookie with a chewy texture and chewy center. 

Step 5: Chewy Cookie Chronicles: Dive Into The World of Pumpkin Spice Snickerdoodle Bliss 

In a separate bowl add the cinnamon sugar and set aside.

Add a sheet of parchment paper to each baking sheet for the cookie dough balls. The cookies should be in a single layer and approximately an inch apart. 

Using a medium cookie scoop, scoop the brown butter pumpkin snickerdoodles cookie dough and roll them in your hands into cookie dough balls. 

Next, roll the dough balls in the cinnamon sugar to coat each one with the cinnamon-sugar mixture. This gives these pumpkin cookies a bit of a crunch when cooled.

Add the cookie dough balls to the parchment paper covered baking sheet for baking success of this Snickerdoodle recipe. You should be able to achieve three cookies per row and four rows per baking sheet for this pumpkin snickerdoodles recipe. 

Step 6: Oven Enchantment: Watch Cookie Dough

Balls Morph Into Brown Butter Pumpkin Snickerdoodles 

Add each parchment paper covered cookie sheet or baking sheet to the preheated oven. Wait for the amazing smell of your pumpkin snickerdoodle cookies as they bake for 15 minutes.   

Make sure the edges of the cookies are slightly brown on the edges or they may be too chewy.   

When the timer goes off carefully remove the baking sheet. Let the pumpkin cookies sit on the baking sheet or cookie sheet for two minutes. Remove the cookies and let them cool completely on a wire rack. 

Step 7: Preserve Perfection: Airtight Container, Keep Your Cookie Recipes Fresh 

Store these chewy snickerdoodles in an airtight container in the refrigerator for five days if they last that long. 

This will help keep your pumpkin cookies fresh and full of pumpkin pie spice flavor!  

These pumpkin snickerdoodle cookies freeze extremely well. Store them in an airtight container in the freezer for up to 3 months. 

Trust me, they won’t last that long, the chewy texture, spice mixture, and the crisp cinnamon sugar coating make these a winner! 

Freezing them is a great option if you are not going to eat them right away. 

Tip: Eating these pumpkin cookies straight from the freezer is delicious. Add a bit of ice cream and you have perfect pumpkin desserts. 

Trust me, you won’t regret eating these cookies this way. 

Tip: If you like a more crisp cookie, leave a few cookies on a dish for two days. They will get more crisp, however, the cookie will still have a chewy center.

Make These Chewy Snickerdoodles Now

• Ready to elevate your fall baking? Dive into our Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies recipe now!
• Experience the flavor of fall spices in every bite! Grab the recipe card for our chewy Pumpkin Spice cookies, these will become one of your favorite cookies!
• Don’t miss out on the pumpkin pie spice flavors of the season! Bake our Pumpkin Spice Snickerdoodle Brown Butter Pudding Cookies today. Get the recipe card here!

As you take your first bite of these pumpkin spice snickerdoodle brown butter pudding cookies chewy pumpkin cookies, you’ll experience an amazing combination of classic snickerdoodles with the flavor of pumpkin pie spice, vanilla extract, pure pumpkin puree, and nutty brown butter, creating the best chewy cookies.

So, step into the world of pumpkin spice brown butter snickerdoodle cookies, where the chewy texture of this classic cookie meets the nutty flavor and nutty aroma of brown butter.  

Get ready to indulge in the ultimate pumpkin pie spice cookie experience!

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