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Ultra close-up macro of chewy brown butter pumpkin snickerdoodle cookies with crackly cinnamon sugar and moist crumb

Chewy Brown Butter Pumpkin Snickerdoodles

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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American, Bakery
Calories: 195
Ingredients Method Nutrition

Ingredients
  

The Brown Butter & Pumpkin Foundation
  • 1 cup (2 sticks) unsalted butter browned and cooled to room temperature
  • 1/2 cup pure pumpkin puree canned Libby's puree, blotted thoroughly with paper towels to 1/3 cup
  • 1 cup dark brown sugar packed, for deep caramel chewiness
  • 1/2 cup granulated white sugar for crisp crackly edges
  • 1 large egg yolk at room temperature (omit the white for denser chew)
  • 2 tsp pure vanilla extract Madagascar bourbon vanilla
The Dry Ingredients & Warm Spices
  • 2 1/3 cups all-purpose flour spooned and leveled
  • 1 1/2 tsp cream of tartar essential for authentic snickerdoodle tang and soft chew
  • 1 tsp baking soda for perfect leavening spread
  • 1 1/2 tsp ground cinnamon Ceylon or Saigon cinnamon
  • 1 tsp pumpkin pie spice cinnamon, ginger, nutmeg, allspice, cloves
  • 1/2 tsp fine sea salt balances brown butter sweetness
Spiced Cinnamon-Sugar Coating
  • 1/3 cup granulated sugar for sparkling outer crust
  • 1 1/2 tbsp ground cinnamon fragrant and sweet
  • 1/2 tsp pumpkin pie spice adds warm autumn aroma

Method
 

Brown the Butter & Blot Pumpkin Puree
  1. Melt 1 cup (2 sticks) unsalted butter in a wide light-colored stainless steel skillet over medium heat. Swirl occasionally as it foams and sizzles. After 5 to 7 minutes, nutty golden-brown milk solids will settle on the bottom and foam subsides. Immediately pour into a large heatproof mixing bowl, scraping all browned specks. Let cool for 15 minutes until warm to the touch.
  2. Spread 1/2 cup canned pumpkin puree across a triple-layered paper towel-lined plate. Firmly press top paper towels over the puree to blot out excess moisture until reduced to approximately 1/3 cup. This crucial step prevents cakey cookies and guarantees a dense, chewy texture.
Mix Wet & Dry Ingredients
  1. Whisk dark brown sugar and granulated sugar into the warm browned butter for 2 minutes until glossy and combined. Whisk in the blotted pumpkin puree, egg yolk, and vanilla extract until completely smooth and emulsified.
  2. In a separate bowl, whisk together all-purpose flour, cream of tartar, baking soda, ground cinnamon, pumpkin pie spice, and sea salt. Fold the dry mixture into the wet ingredients using a rubber spatula just until no flour streaks remain. Do not overmix.
Chill Dough & Roll in Cinnamon-Sugar
  1. Cover the cookie dough bowl with plastic wrap and chill in the refrigerator for 45 minutes to firm up the browned butter and allow the flour to fully hydrate.
  2. Preheat your oven to 350°F (175°C) and line two large heavy rimmed baking sheets with parchment paper. In a small shallow bowl, stir together the coating: 1/3 cup granulated sugar, 1 1/2 tbsp cinnamon, and 1/2 tsp pumpkin pie spice.
  3. Using a 2-tablespoon cookie scoop, portion dough into smooth balls. Generously roll each dough ball in the cinnamon-sugar coating until heavily crusted, then place 2 inches apart on the baking sheets.
Bake to Crackly Perfection & Cool
  1. Bake one sheet at a time at 350°F (175°C) for 10 to 12 minutes. The cookies should look puffed and crackled across the top, with edges just set but centers remaining soft.
  2. Immediately tap the baking sheet firmly against the countertop twice to settle the crinkly cracks. Let cookies firm up on the hot baking sheet for 8 minutes before transferring to a wire cooling rack. Enjoy warm or at room temperature!

Nutrition

Serving: 1gCalories: 195kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5.5gCholesterol: 35mgSodium: 125mgPotassium: 55mgFiber: 1gSugar: 17gVitamin A: 47500IUVitamin C: 0.3mgCalcium: 180mgIron: 0.2mg

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