Pumpkin Spice Brown Butter Snickerdoodle Pudding Cookies

Looking for a fall treat? These pumpkin spice brown butter snickerdoodles are the answer! These chewy cookies combine nutty browned butter, pumpkin spice pudding mix, and pumpkin pie spice for plenty of pumpkin flavor and warm fall spices. They’re coated in cinnamon sugar, giving these classic cookies a chewy texture that makes them perfect this time of year.

If this is your first time baking cookies, they’re impossible to mess up. No stand mixer or hand mixer needed, just a large bowl, rubber spatula, and a baking sheet. You can also find the printable recipe card below to make baking these pumpkin snickerdoodles even easier.

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Ingredients: Pumpkin Spice Brown Butter Snickerdoodle Pudding Cookies

• 1 unsalted butter, melted butter
• 2 large whole eggs
• 1/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup 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 (included with 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
• Whisk

Step 1: Preheat The Oven

Preheat the oven to 350°F. If this is your first time making cookies, don’t worry; this pumpkin snickerdoodle recipe is easy and foolproof.

Step 2: Brown the Butter

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

As the butter melts, the milk solids will settle to the bottom of the pan, and the butter will begin to foam. Swirl the pan and keep a close eye on it. After about 3-5 minutes, the melted butter will begin turning golden brown and develop a nutty aroma.

Continue swirling the pan as the butter browns. When you see brown bits collecting on the bottom of the pan and the butter has a rich golden-brown color, it is ready. These browned milk solids are what give the cookies their nutty flavor.

Remove the saucepan from the heat and allow the browned butter to cool slightly before continuing with the recipe.

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

Cindy’s Baking Tips: If this is your first time making brown butter, start with room temperature butter. Cold butter can take longer to melt evenly and make it easier to miss the point when the butter begins to brown. Remove the butter from the refrigerator 15 minutes before you begin. And don’t leave those brown bits behind; they have the nutty flavor you want in these pumpkin snickerdoodles!

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, snickerdoodle cookie mix, pumpkin pie spice, and pumpkin spice pudding mix. Whisk the dry ingredients together until well combined. This helps evenly distribute the warm spices and leavening agents throughout the flour mixture, giving the cookies a light, chewy texture.

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 some of our favorite cookies this time of year.

Step 4: Combine Wet Ingredients

Add the room temperature whole eggs, canned pumpkin puree, vanilla extract, and cooled brown butter to the flour mixture. Mix with a rubber spatula until the wet ingredients are fully incorporated, scraping down the sides of the bowl as needed.

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

Be sure to add the browned butter, including the brown bits from the bottom of the pan. Those little bits contain so much nutty flavor.

Once the wet mixture is combined, refrigerate the cookie dough for 10 minutes.

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 the Cookies

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

Use a medium cookie scoop to portion the dough into cookie dough balls. Roll each dough ball in the cinnamon-sugar mixture, making sure it is coated evenly. Place the cookie dough balls on the parchment paper-lined cookie sheet in a single layer about 1 inch apart.

This simple step gives these pumpkin snickerdoodle cookies their classic cinnamon-sugar coating.

Step 6: Bake Pumpkin Snickerdoodle Cookies

Bake the pumpkin snickerdoodle cookies at 350 F for 15 minutes. The pumpkin cookies should be slightly browned around the edges but still soft in the center for a chewy texture. Let them cool on the cookie sheet for 2 minutes, then transfer them to a wire rack or cooling rack to cool completely.

Step 7: Store and Enjoy the Brown Butter Pumpkin Snickerdoodles

Once completely cooled, store these brown butter pumpkin snickerdoodles in an airtight container at room temperature for 5 days.

To freeze the cookies, cut squares of parchment paper and place them in an airtight container. Freeze for up to 3 months.

These classic snickerdoodle cookies are delicious served with a scoop of ice cream for a yummy fall 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 the texture of your cookie. As the dough chills, the butter firms up, which helps prevent flat cookies and creates a thicker, soft center with a chewy texture. This short chill time also gives the fall spices time to bloom and the flavors to deepen. If you’ve never tried chilling cookie dough before baking, give it a go. It’s a simple step that can make a big difference in your cookies.

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 turn a caramel brown color and develop a nutty aroma. As the butter cooks, the water evaporates and the milk solids settle atm the bottom of the pan. Those little bits are what give browned butter its rich, nutty flavor.

How to Make Browned Butter

You need a medium saucepan and room temperature unsalted butter. Place the butter in the medium saucepan over medium heat and stir or swirl the pan as it melts. The melted butter will foam as the water evaporates and will gradually take on a golden caramel color.

At this point, keep a very close eye on the butter. The milk solids can go from golden brown to burnt quickly. Once you see brown bits collecting on the bottom of the pan and smell that nutty aroma, remove the saucepan from the heat.

Notes: Brown Butter Pumpkin Spice Snickerdoodle Cookies

• If this is your first time baking, these brown butter pumpkin snickerdoodles are a great recipe to try.
• Chill time maintains the chewy texture and prevents the cookies from spreading too much.
• Prefer a firmer cookie? Store these brown butter snickerdoodle cookies in the refrigerator. The pumpkin helps keep these cookies soft
• The nutty aroma of browned butter adds a rich, nutty flavor that 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 little 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 when you want easy cookie recipes without the fuss. You can use the printable recipe card to make baking easier. Room temperature whole eggs, canned pumpkin puree (not pumpkin pie filling), pumpkin spice pudding mix, and brown butter give these cookies their chewy texture, pumpkin flavor, and rich, nutty brown butter flavor. The 10-minute chill time of 10 minutes helps keep the cookies from spreading too much, giving you soft, chewy centers and slightly crisp edges.

These pumpkin spice brown butter snickerdoodle pudding cookies bring together everything I love about fall baking. Warm spices, pupkin flavor, nutty browned butter, and classic cinnamon-sugar coating.

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