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close up of baked snickerdoodle on cookie sheet

Brown Butter Pumpkin Spice Snickerdoodles

Soft and chewy snickerdoodles made with brown butter and pumpkin spice rolled in pumpkin spice sugar
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Servings 20 - 22 cookies


Brown Butter Pumpkin Spice Snickerdoodles

  • 1 cup (226g) unsalted butter
  • 2 ½ cups (300g) all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • ½ teaspoons pumpkin spice
  • 1/2 cup (100g) granulated sugar
  • 1 cup (213g) 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 (50g) 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.
  • 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 ½ teaspoon of pumpkin spice in a medium bowl and whisk to combine.
  • 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/
  • Beat in the egg, egg yolk, vanilla, and 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 1 ¼ teaspoon of 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.


Store the cookies in an airtight container for up to 4 days.
The dough balls can be frozen for up to 3 months.
Keyword brown butter, cookies, pumpkin spice, snickderdoodles
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