These pumpkin snickerdoodle cookies burst with the warm flavors of browned butter, pumpkin spice, and cinnamon sugar for a delicious twist on a fall classic. Perfect for those seeking Cookies For Fall favorites, these treats combine rich, gooey texture with a delightful blend of seasonal spices, making them one of the Best Fall Cookies.

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I made these Brown Butter Pumpkin Snickerdoodle Cookies because fall is my favorite season and these cookies really capture all the best flavors of autumn. They are super chewy and gooey which makes them a perfect treat for those cool evenings.

In this recipe I use 1/2 cup unsalted butter that I brown first to get a nutty flavor, then mix it with 1 cup pumpkin puree and both granulated and light brown sugars. The pumpkin puree is a great source of vitamin A and fiber, and when combined with pumpkin spice, it makes for a really nutritious twist compared to regular cookies.

I also add two large eggs and 2 teaspoons vanilla extract which help to bind the ingredients together. I mix in 2 1/2 cups all-purpose flour, baking soda, baking powder, salt and finish rolling the cookie dough in cinnamon sugar.

My recipe is perfect for Thanksgiving desserts or even a quick fall treat when you need a little seasonal warmth.

Why I Like this Recipe

I love these cookies because their chewy, gooey texture makes every bite feel like a cozy bite of fall.
One of my favorite things is the way the browned butter adds a nutty, rich flavor that really makes the pumpkin and spices pop.
I also enjoy how easy the recipe is since you don’t need a mixer or any extra chilling time making it perfect for a quick treat.
And honestly, rolling the dough in that cinnamon sugar gives them a sweet crunch that always reminds me of special home baking days.

Ingredients

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Browning butter intensifies taste and adds a nutty flavor with vibrant richness.
Pumpkin puree adds moisture, fiber and vitamins, making cookies slightly healthier and delicious.
Granulated sugar makes it sweet, creating an irresistibly crisp sugar crust when baked.
Light brown sugar enriches the flavor with a hint of molasses for subtle depth.
Eggs provide protein and bind ingredients, ensuring a soft, chewy texture for every bite.
Pumpkin spice is a blend that adds warm, aromatic notes complementing the fall flavors.
Cinnamon sugar coating gives a sweet crunch and extra burst of cinnamon flavor.

Ingredient Quantities

1/2 cup unsalted butter, browned

1 cup pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons pumpkin spice

1/4 cup cinnamon sugar (for rolling)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a small saucepan, melt the 1/2 cup unsalted butter over medium heat. Keep stirring until you see it turn a light brown color and smell kinda nutty. Remove from heat and let it cool a bit.

3. In a large bowl, mix together 1 cup pumpkin puree, 1 cup granulated sugar and 1/2 cup packed light brown sugar until it’s well combined.

4. Beat in 2 large eggs and 2 teaspoons vanilla extract until everything looks smooth.

5. Pour the cooled brown butter into the pumpkin mixture and stir it in.

6. In another bowl, sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin spice.

7. Gradually add the dry ingredients to your wet mix and stir until just combined – don’t overmix.

8. Scoop out roughly a heaping tablespoon of dough per cookie and roll each one in 1/4 cup cinnamon sugar spread out on a plate.

9. Place the coated dough balls onto the prepared baking sheet and bake for about 12-14 minutes or until the edges are set but the centers still look a bit gooey.

10. Let your cookies cool on the baking sheet for a few minutes before transferring them to a rack to cool completely. Enjoy these chewy, fall-flavored treats!

Equipment Needed

1. Oven – preheat to 350°F for baking the cookies
2. Baking sheet – to use with parchment paper for lining
3. Parchment paper – to line the baking sheet
4. Small saucepan – for browning the butter
5. Large mixing bowl – for blending pumpkin puree with sugars
6. Medium bowl – for sifting and mixing the dry ingredients
7. Measuring cups and spoons – to accurately measure all ingredients
8. Whisk or mixer – to beat the eggs and incorporate vanilla extract
9. Spatula or wooden spoon – for stirring and folding the mixtures
10. Plate – for spreading out the cinnamon sugar used to roll the dough balls
11. Cooling rack – to let the cookies cool completely after baking

FAQ

Q: Why do I need to brown the butter?

A: Browning the butter really boost the nutty flavor of the cookies. Don't overcook it cause it can get bitter.

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: Nope, use pumpkin puree only. Pumpkin pie filling comes with extra spices and sweeteners that can mess with the cookie taste.

Q: Should I chill the dough before baking?

A: Not really necessary. The cookies are good even when baked right away, but chilling it for a bit can make the dough a bit thicker.

Q: How do I know when my butter is browned?

A: Keep a close eye on it. Once it starts foaming and turns light brown with a nutty smell, it's ready. If you let it go too long, it might burn.

Q: How do I store these cookies?

A: Just keep them in an airtight container at room temp for up to a week. If you want them to last longer, pop them in the fridge.

Brown Butter Pumpkin Snickerdoodle Cookies Recipe Substitutions and Variations

Instead of unsalted butter, you can use salted butter but be sure to lower the salt in the recipe a bit
If you cant find pumpkin puree, you can use canned pumpkin (just make sure it isn’t pumpkin pie filling cause that’s way sweeter)
You can substitute light brown sugar with dark brown sugar to get a richer molasses flavor
If you’re out of granulated sugar, try using coconut sugar as an alternative for that slight caramel taste
For pumpkin spice, you may mix your own by combining cinnamon, nutmeg and allspice if you want something a bit more customized

Pro Tips

1. When browning your butter, keep a close eye on it because once it starts smelling all nutty and turning brown, it can easily go too far. Let it cool a bit though not completely, so it still adds that yummy flavor when combined with the pumpkin.

2. Make sure you sift your dry ingredients and add them gradually to your wet mix. It helps keep those flour clumps away and stops the cookies from turning too dense if you accidentally overmix.

3. Be gentle when rolling your dough in cinnamon sugar. Don’t press too hard or it might lose that sweet spread on the cookie surface–keeping the sugar coating intact gives a nice flavor crunch and texture.

4. If you ever decide to chill your dough before scooping out the cookies, do it for only a short time. Longer chilling times might affect the gooey centers of the cookies and make them too cake-like.