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baked cookies stacked on baking sheet

Pumpkin Brown Butter Snickerdoodles

Soft and chewy snickerdoodles made with brown butter and pumpkin spice rolled in pumpkin spice sugar
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 - 22 cookies
Calories 218 kcal


  • 1 cup unsalted butter
  • 2 ½ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoons pumpkin spice
  • ½ cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pumpkin purée

Rolling Sugar

  • ¼ cup granulated sugar
  • 1 ¼ teaspoons pumpkin spice


  • Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. 
  • Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
    1 cup unsalted butter
  • Cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
  • Let the butter cool to room temperature.
  • Combine the flour, cream of tartar, baking soda, salt and pumpkin spice in a medium bowl and whisk to combine.
    2 ½ cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoons pumpkin spice
  • In the bowl of a stand mixer, combine the brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well blended.
    ½ cup granulated sugar, 1 cup light brown sugar, packed
  • Beat in the egg, egg yolk, vanilla, and pumpkin purée.
    1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons pure vanilla extract, 2 tablespoons pumpkin purée
  • On low speed, add the flour mixture, beating just until incorporated.
  • Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet.
  • Whisk together the granulated sugar and pumpkin spice.
    ¼ cup granulated sugar, 1 ¼ teaspoons pumpkin spice
  • Roll each dough ball in the sugar mixture until coated. Use the bottom of a cup or measuring cup to flatten the cookies just a bit.
  • Bake for 9-11 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool, then serve.


Calories: 218kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 122mgPotassium: 93mgFiber: 0.5gSugar: 18gVitamin A: 544IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
Keyword brown butter, cookies, pumpkin spice, snickderdoodles
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