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    Home » Cookies

    Soft & Chewy Brown Butter Pumpkin Snickerdoodles

    By Mike Johnson ⁠— November 8, 2023 — 4 Comments

    5 from 2 votes

    These brown butter pumpkin snickerdoodles are soft and chewy (not cakey), perfectly spiced, and made with canned pumpkin puree for ease. Recipe yields 14 cookies.
    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    Table of contents

    • Brown Butter Pumpkin Snickerdoodles
      • Why You'll Love This Recipe
    • Ingredients and Substitutions
    • How to Make Pumpkin Snickerdoodles
    • Serving and Storage
    • Pumpkin Snickerdoodles Video Tutorial
    • Other Pumpkin Recipes You'll Love
    A stack of pumpkin snickerdoodles with a bite missing from the top cookie.

    Brown Butter Pumpkin Snickerdoodles

    If you've looked through my fall recipe archives, you'll know that I love to bake pumpkin recipes. And when you couple that with the fact that cookie season is rapidly approaching, it was a no-brainer to come up with these soft and chewy pumpkin snickerdoodles.

    I have quite a few cookie recipes floating around the internet, and I've even written two cookbooks, both of which contained cookie chapters. So you can trust me when I say I know a thing or two about cookies, and I guarantee that this brown butter pumpkin snickerdoodle recipe is about to become one of your favorite snickerdoodle cookie variations! They're soft, chewy, dense (in a good way), and come together insanely quickly.

    Why You'll Love This Recipe

    • Flavor. These fall-flavored cookies are jam-packed with pumpkin flavor, but they're also spiced and made with brown butter, which makes everything taste better!
    • Texture. These pumpkin snickerdoodles are dense yet soft and chewy like all good cookies should be. The secret to avoiding cakey pumpkin cookies is eliminating the excess moisture that pumpkin puree holds (more on that below!)
    • Easy to Make. It's a one-bowl recipe, and it doesn't require a mixer, so it comes together super quickly! Did I mention that these pumpkin snickerdoodles are also egg-free?!
    Brown butter pumpkin snickerdoodles on a baking sheet surrounded by fall spices.

    Ingredients and Substitutions

    These brown butter pumpkin snickerdoodle cookies use pretty basic pantry ingredients. Here's what you'll need:

    • Butter– I prefer using unsalted butter in my baked goods, but salted is just fine too... you'll want to reduce the salt the recipe calls for to 1/8 teaspoon.
    • Light Brown Sugar– The color, moisture, and flavor you get from the molasses in brown sugar can't be beaten. Feel free to use an equal amount of dark brown sugar instead if that's all you have on hand.
    • Granulated Sugar– It's nice to have a bit of balance as far as sweeteners are concerned. Granulated sugar also helps our cookies to spread nicely.
    • Pumpkin– Make sure it's canned pumpkin puree and not pumpkin pie filling.
    • Vanilla-  I like to use vanilla bean paste, but vanilla extract also works perfectly.
    • Cinnamon– These are snickerdoodles, after all...
    • Pumpkin Pie Spice– If you don’t have pumpkin pie spice, you can replace it with an equal amount of cinnamon!
    • All-purpose Flour– No fancy flours are needed for these cookies.
    • Fine Sea Salt– The salt helps balance all that sugar.
    • Baking Soda + Baking Powder– Our leavening agents.

    How to Make Pumpkin Snickerdoodles

    These pumpkin snickerdoodles are really easy to make and come together quickly. Here's how you make them!

    Brown butter, sugars, and pumpkin in a mixing bowl next to a whisk.
    Combine the brown butter, sugars, and pumpkin (with moisture squeezed out) together in a medium bowl.
    Whisk until well combined, about two minutes.
    Dry ingredients being stirred into wet.
    Add in the dry ingredients and fold until just combined.
    Pumpkin snickerdoodle cookie dough
    Allow cookie dough to chill in the fridge for 15-20 minutes.
    Cookie scoop portioning out snickerdoodle cookie dough.
    Use a cookie scoop to portion out the dough.
    Cookie dough being rolled in spiced cinnamon sugar mixture.
    Roll each dough ball in the spiced sugar mixture and then bake until the edges are set, but the centers still look soft and slightly underdone.
    Brown butter pumpkin snickerdoodles on a baking sheet surrounded by fall spices.

    Serving and Storage

    Serving: You can serve these brown butter pumpkin snickerdoodles warm or at room temperature.

    Storage: Store leftovers in an airtight container at room temperature for up to 5 days.

    Pumpkin Snickerdoodles Video Tutorial

    @mikebakesnyc

    Soft & chewy brown butter pumpkin snickerdoodles 😍 #snickerdoodles #pumpkincookies

    ♬ 1901 - Phoenix

    Other Pumpkin Recipes You'll Love

    • Close up of brown butter pumpkin sugar cookie with bite missing
      Brown Butter Pumpkin Sugar Cookies
    • Close up of No-Bake Pumpkin Pie Bars with whipped cream piped on top
      No-Bake Pumpkin Pie Bars
    • Slices of Maple Glazed Pumpkin Bread with chopped pecans on top
      Maple Glazed Pumpkin Bread
    • Pumpkin Crumb Cake Muffins in muffin pan surrounded by fall spices with one muffin missing a bite
      Small Batch Pumpkin Crumb Cake Muffins
    Close up of pumpkin snickerdoodle with a bite missing.

    Note: I post my recipes in grams as it’s the most accurate way to bake, and it’s how I develop them. Cups are not only inaccurate, but they vary in volume worldwide! In any event, if you look at the recipe card underneath the ingredients list, you can click “US Customary” and it’ll convert to volume measures!

    Remember to tag me @mikebakesnyc on Instagram and leave a rating + review below if you make this Soft & Chewy Brown Butter Pumpkin Snickerdoodles recipe!

    A stack of pumpkin snickerdoodles with a bite missing from the top cookie.
    Print Recipe
    5 from 2 votes

    Soft & Chewy Brown Butter Pumpkin Snickerdoodles

    These brown butter pumpkin snickerdoodles are soft and chewy (not cakey), perfectly spiced, and made with canned pumpkin puree for ease. Recipe yields 14 cookies.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Cookies, Pumpkin, Pumpkin Spice, Snickerdoodles
    Servings: 14 cookies
    Calories: 164kcal
    Author: Mike Johnson

    Ingredients

    For the Cookies:

    • 113 g unsalted butter *see Notes*
    • 100 g granulated sugar
    • 55 g light brown sugar
    • 60 g pumpkin puree *see Notes*
    • ½ teaspoon vanilla extract
    • 125 g all-purpose flour
    • 1¼ teaspoon ground cinnamon
    • ¼ teaspoon pumpkin pie spice
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon fine sea salt

    For the Rolling Mixture:

    • 100 g granulated sugar
    • 1¼ teaspoon ground cinnamon
    • ¼ teaspoon pumpkin pie spice
    Metric - US Customary

    Instructions

    • Cube the butter and place it in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will start to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you'll notice lightly browned specks begin to form at the bottom of the pan, and you'll start to smell a nutty aroma. Once browned, immediately remove from the heat, and pour into a heatproof bowl. You should have about 7 tablespoons (98 grams) of brown butter.
    • Add the granulated sugar, brown sugar, pumpkin puree, and vanilla to the brown butter. Using a whisk, whisk together until combined, about 1 minute.
    • Add the flour, cinnamon, pumpkin spice, baking soda, baking powder, cream of tartar, and salt into the wet ingredients and stir using a silicon spatula until everything is combined. The dough will be thick and a little greasy.
    • Using a medium (1½-tablespoon) spring-loaded cookie scoop, scoop the dough into balls and place dough balls on a lined baking sheet, loosely cover with plastic wrap, and place in the refrigerator to chill for 15-20 minutes.
    • While the dough is chilling, preheat the oven to 350°F (180°C) and make the rolling mixture. Combine the sugar, cinnamon, and pumpkin spice in a small bowl. Line a baking sheet with parchment paper, then set it aside.
    • Roll each dough ball in the spiced sugar and bake for 10-12 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
    • Once cool enough to handle, dip the baked cookies in the remaining spiced sugar mixture.

    Notes

    Butter: The process of browning butter cooks off moisture from the butter, so it reduces in quantity. I have accounted for this in the recipe, so you will see ½ cup (113g) of butter is called for in the recipe card, but only 7 tablespoons (98g) of brown butter is used in the cookie dough. This is not an error - I just accounted for moisture loss when calculating the initial quantity!
    Pumpkin: Pumpkin puree is full of moisture (approximately 90% water by mass), which is what helps make pumpkin bread so moist! But for cookies, excessive moisture = cakey texture. To combat this, squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. Place the puree on top of a few paper towels, then squeeze out the liquid over the sink. This will help produce a more traditional chewy/dense cookie, as pictured. Measure ¼ cup (60 grams) AFTER the pumpkin has been squeezed. 

    Nutrition

    Serving: 1 cookie | Calories: 164kcal | Carbohydrates: 26g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 83mg | Potassium: 44mg | Fiber: 1g | Sugar: 18g | Vitamin A: 870IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    Filed Under

    CookiesOne BowlFallWinterBrown ButterCinnamonPumpkin
    « 6-Ingredient Chocolate Fudge Buttercream
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    Comments

      5 from 2 votes

      Rate this Recipe + Leave a Review Cancel reply

      If you made this recipe, I'd love for you to leave a rating + review below to let me know how you liked it! If you have any questions, please feel free to leave those below too!

      Thanks,
      Mike

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      Recipe Rating




    1. Kate

      November 04, 2024 at 2:57 pm

      5 stars
      these are absolutely delicious! So soft, not cakey at all, and well spiced. Thanks for the great recipe!

      Reply
      • Mike Johnson

        November 19, 2024 at 1:17 pm

        Glad you enjoyed them, Kate!

        Reply
    2. Spillt User

      November 14, 2023 at 8:12 pm

      5 stars
      Made these over the weekend and they were the PERFECT chewiness, without an overwhelming pumpkin spice flavor. Tempted to make them again this week because they were soooo good.

      Reply
      • Mike Johnson

        November 15, 2023 at 1:16 pm

        So glad you enjoyed them! 🤗

        Reply

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