Nothing says “fall” quite like a chewy pumpkin snickerdoodle cookie filled with browned butter, cinnamon, and loads of brown sugar! You are going to want to bake these pumpkin snickerdoodles all season long.
These little brown butter pumpkin snickerdoodles are the perfect treat to bake if you’re in the mood for something fall! The nutty brown butter and a generous portion of brown sugar in this recipe really make these cookies extra special and super chewy! Read on for how to make these yummy little treats!
How to Make Brown Butter Pumpkin Snickerdoodles
There are a couple of key ingredients to make these snickerdoodle cookies extra chewy, flavorful, and thick!
Brown Butter – Don’t skip this step, friends! The brown butter gives these cookies a warm, nutty flavor that you just won’t get with regular old butter. For tips on how to brown butter, check out this post for my brown butter chocolate chip skillet cookie!
Cream of Tartar – Cream of tartar is always used in traditional snickerdoodle cookie recipes because it gives them their signature tangy taste and chewy texture. This is something I didn’t know – but now I’m thinking I might need to experiment with it in my other recipes! If you don’t have cream of tartar on hand, simply substitute the cream of tartar and baking soda in this recipe with 1 tsp. of baking powder! You won’t get the same tangy flavor, but the texture will be quite similar.
Brown Sugar – Most of the recipes that I saw for pumpkin snickerdoodles simply called for granulated sugar only, but I decided to mix it up for these fall cookies by adding brown sugar instead! Brown sugar provides more liquid than regular granulated sugar which results in a softer, chewier, more flavorful cookie. And who can resist brown sugar in the fall?!
High Altitude Adjustments for Cookies
For reference, I live at 5,800 feet. These adjustments would likely give you the result that you are looking for if you live within a few hundred feet of where I am at. But high altitude baking can be a lot of trial and error! This should give you a starting point to go off of to experiment with your own ingredients at whatever elevation you live at! I would also recommend checking out this guide here.
High Altitude Adjustments for Mocha Layer Cake
- Baking Soda– decrease to 1/4 tsp. You can see this table on King Arthur’s website for how to adjust leavening agents for higher elevations (scroll down a ways to the “Leavening” section on their site). For my elevation, I typically cut all leavening agents in half. This allows for the right chemical reactions to happen between the other ingredients for the perfect rise. If there is too much leavening within the cookie dough, not all of it gets used up (not all of it reacts with the other ingredients). You are then left over with a soapy bitter-tasting baked good due to the excess baking soda or baking powder in the dough.
- Flour – increase by 1 tbsp. This will give your baked goods more structure, allowing them to rise properly without falling flat! No crunchy, boring cookies here!
I hope that you enjoy these brown butter pumpkin snickerdoodles! They are the perfect treat to have around for the fall months – chewy and delicious!
Check out my other pumpkin recipes too!
- White Chocolate Pumpkin Bread with Brown Sugar Streusel Topping
- Pumpkin Spice Muffins with Brown Sugar Streusel Topping
- Pumpkin Spice Bars with Cream Cheese Frosting
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Brown Butter Pumpkin Snickerdoodles
For the Brown Butter Pumpkin Snickerdoodles
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- pinch of nutmeg
- 1 stick unsalted butter (browned and allowed to cool)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup canned pumpkin puree (not pie filling)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
For the Sugar Topping
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
- To brown your butter – in a large saucepan over medium-high heat, melt the butter, stirring occasionally. Once melted, begin stirring often. Butter will crackle and pop as it browns and will start to foam slightly. Once sizzling sound stops, continue stirring until golden brown bits begin to collect on the bottom of the pan. The butter will smell nutty and aromatic. Set aside in a heatproof bowl to cool.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt and nutmeg.
- In a large bowl, whisk together the browned butter, granulated sugar, brown sugar, and pumpkin until smooth. Add the egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about two minutes.
- In a small bowl, whisk together the granulated sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1½ inch balls. Transfer to parchment paper-lined baking sheets, about 3 inch apart. Sprinkle with more sugar mixture.
- Bake for 10-12 minutes, rotating sheets halfway through. Bake until golden brown and firm to the touch. Let cool for 5 minutes on sheets and then transfer to a wire rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- If you do not have cream of tartar, substitute the ½ tsp. cream of tartar AND ½ tsp. of baking soda with 1 tsp. of baking powder.
- Baking Soda – decrease to 1/4 tsp.
- Flour – increase by 1 tbsp.