Brown Butter Pumpkin Snickerdoodles

The Brown Butter Pumpkin Snickerdoodle cookies are so perfect to bake during autumn. The flavors of brown butter add so much warmth and nuttiness to any cookie recipe so it’s perfect in this. The flavors of brown butter, brown sugar, vanilla, cinnamon, nutmeg, ginger and pumpkin is what gives these cookies the best flavor that make the perfect fall bake.

Jump to Recipe

Fall is here which means the smells of cinnamon, apples, pumpkin and spices are in the air. One of my favorite things about fall is the flavors and smells that come with the season. They are all just so warm and comforting making the season so cozy and special.

Baking during fall is one of my favorite (if not my favorite!!) times to bake, all year. The heat starts to subside and the holidays start to approach quickly. Every year my anticipation just builds getting ready to bake all things fall, maple and pumpkin!

If you are a pumpkin lover like I am, here are some of my favorite easy PUMPKIN fall recipes that are a must try autumn recipe:

• Pumpkin French Toast
• Pumpkin Cinnamon Streusel Cake
• Pumpkin Cinnamon Roll Cookies
• Pumpkin White Hot Chocolate
• Pumpkin S’mores Cookies
• Chocolate Pumpkin Cake Donuts

What is Brown Butter and do I have to use it?

Basically brown butter is just butter that’s been cooked on the stove. It foams up and the milk solids caramelize giving it its delicious deep nutty flavor. It takes a few quick minutes on the stove and the smell is like no other. Let’s just say it’s amazing and it’s a GAME CHANGER when baking. It’s hard to go back once you make it a few times and super simple to make so the extra step is optional but 100% worth it. And yes, you can still make this recipe without using brown butter it just won’t have the nutty flavor but will still be delicious. If you also want the texture to be the same, I would use melted butter because the consistency of brown butter and melted will be the most similar.

Although making brown butter may seem a little intimidating to make, I promise it’s so easy. I use it for so many of my cookie recipes and I love it so so much.

All of these ingredients listed below are easy to find whether that’s already in your pantry or at your local grocery store. You are going to love these pumpkin snickerdoodles.

What You’ll Need:

• butter
• sugar
• brown sugar
• eggs
• vanilla bean paste (or extract)
• pumpkin puree
• flour
• cornstarch
• baking soda
• salt
• cinnamon
• nutmeg
• ginger
• parchment paper

How To Make These:

Cookies are one of the easiest desserts to make once you practice and have a good recipe. For this recipe you first brown the butter and then combine it with the sugars. You then add in the egg and egg yolk, (which makes the cookies have the perfect chewy texture) as well as the vanilla bean paste. (you can use vanilla extract in place.) After that is all well combined you add your pumpkin puree that has been patted dry. The extra moisture in the pumpkin puree causes the dough to be too wet which is why it’s important to make sure its dry.

Baking in the fall is one my most favorite things ever. Something about the coziness and spices and warmth just makes me so happy. I love the pumpkins and warm colors, I grew up in Ohio where the colors of fall are so gorgeous and the air is crisp and the leaves crunch as you step. I now live in Florida where it’s much different but I still enjoy the things of fall just in a different way.

Here are some Tips to make sure your cookies are Chewy and Not Cakey:

1. When measuring your flour, be sure to NOT SCOOP your flour but SPOON and LEVEL it into your measuring cup!! Scooping your flour directly into your measuring cup packs it down and results in adding WAY too much flour then the recipe calls for resulting in tough cookies that don’t spread. Spoon your flour into your measuring cup and and level it off gently with a butter knife.
2. Soak all the liquid out of your pumpkin. You can do this by squeezing it through a cheese cloth or clean dish cloth OR by spreading your pumpkin puree on a plate and soaking the moisture with paper towels until it’s dry. If you don’t soak up all the moisture, this could result in your dough having too much liquid and being too sticky, resulting in cakey cookies.
3. The last tip is temperature!! Make sure you brown your butter!! If you don’t, at least melt your butter!! If you use cold butter than you dough may not be the warmer temperature it would be if you brown (or melt) it. This could make your dough not as warm, resulting in cookies that don’t spread. If you are chilling your dough, allow it a few minutes to get to room temperature before baking or bake them at a lower temperature of 325F so they have more time to spread!!

Let’s Get Started:

That’s it!! You did it!! If you have any questions, be sure to check the blog post and recipe notes but never hesitate to reach out!! I’d love to help out in any way I can. You can reach out here or you can dm me on instagram if you have a question about one of my recipes!!

Did you enjoy this recipe? If so, I would So APPRECIATE if you write a review so others can try it out too! Don’t forget to smile because you are loved! <3

I hope that you enjoy this recipe with your loved ones and that it brings people together. This recipe was meant to be enjoyed!!

If you make it, I would love to see! Please tag me on my socials and on my instagram @whiskfullyblessed. I can’t wait to see how you like it and I’m so excited to reshare your cute photos!!

Jesus LOVES you!!