Easy Brown Butter Pumpkin Snickerdoodles – Best Fall Cookies for Thanksgiving Sweets Recipes
Let’s be real—fall baking hits different. There’s just something about the smell of cinnamon, nutmeg, and brown butter swirling through the kitchen that feels like a cozy hug in cookie form. And if you’re on the hunt for the Best Fall Cookies to grace your dessert table this season, you need these Brown Butter Pumpkin Snickerdoodles in your life.
These aren’t your average pumpkin cookies. Nope. They’re super chewy, slightly gooey in the center, and have those delightfully crispy edges that snickerdoodle dreams are made of. Plus, we’re leveling them up with rich, nutty brown butter, a swirl of pumpkin, and all those warm pumpkin spice vibes that practically scream, “IT’S FALL, Y’ALL.”
A Former Pastry Chef’s Claim to Cookie Fame
Not to brag (okay, maybe just a little), but I’ve been perfecting this cookie recipe for years—and let me tell you, it’s been worth every single test batch. These babies have racked up over 500 five-star reviews and have a reputation for going totally viral every autumn. And when you take a bite, you’ll get why.
They’re everything you love about Pumpkin Sweet Recipes—but better. Think snickerdoodle, but dialed up with browned butter, earthy pumpkin, and a generous roll in cinnamon-sugar before baking. You get that iconic crinkle-top and a texture so soft, it basically melts in your mouth.
Why Brown Butter? Because It’s Magic.
If you’ve never baked with brown butter before, let this recipe be your delicious gateway. Browning butter adds a deep, toasty, almost caramel-like flavor that completely transforms a cookie. Trust me, once you start, you’ll be sneaking Pumpkin Butter Uses into every baked good you make.
Pro Tip: Don’t rush the browning process. Let the butter get golden and fragrant. That’s where the flavor magic happens.
Perfect for Thanksgiving and Beyond
Looking to impress your friends and fam with some new Thanksgiving Recipes Sweets? These cookies are it. They bring major fall flair without being fussy—aka no need to break out your rolling pin or pie pan. Just scoop, roll, and bake.
And hey, if you’ve got leftover pumpkin purée sitting in the fridge post-pie-making, this is the recipe to put it to good use. It’s one of those Pumpkin Spice Recipes Baking lovers go nuts over because it’s easy, reliable, and crazy tasty.
How to Store and Freeze Like a Pro
You’ll probably want to eat them all fresh out of the oven (because who wouldn’t?), but if you do end up with leftovers:
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Storage: Keep them at room temp in an airtight container or zip-top bag. They’ll stay fresh for 2–3 days—but good luck making them last that long.
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Freezing: Planning ahead? Freeze the uncoated dough balls. When you're ready to bake, bring them to room temp, roll them in cinnamon sugar, and pop 'em in the oven. Boom—fresh cookies in no time.
Fall Flavor Explosion in Every Bite
These snickerdoodles check all the boxes for Fall Flavored Desserts: cozy, warm, nostalgic, and downright irresistible. Whether you’re whipping up Fall Easy Recipes for a bake sale, cookie swap, or just because it’s Tuesday and you need a treat, these cookies bring serious autumn energy.
And BTW—these qualify as Easy Desserts No Butter once you’ve browned it. So technically, the butter's gone... kind of. Close enough, right?
The Final Crumb
Ready to become that person who brings the “OMG who made these?!” cookies to every gathering? This is your moment. Whether you’re diving deep into your fall baking era or just want to try something different, these Brown Butter Pumpkin Snickerdoodles are your new go-to.
Go ahead, make a double batch. You’re gonna need it.
Easy Brown Butter Pumpkin Snickerdoodles – Best Fall Cookies for Thanksgiving Sweets Recipes
Course: Dessert
Cuisine: American
By: Aleda
Prep Time: 1 hour 50 minutes
Bake Time: 10 minutes
Total Time: About 2 hours
Makes: ~13 big cookies
If you love soft, chewy cookies packed with autumn spice, these pumpkin snickerdoodles are calling your name. Loaded with the richness of brown butter, warm cinnamon, and pumpkin spice, they’re like a cozy sweater in cookie form. Bonus: you don’t need a mixer or any chill time—just a bowl, a whisk, and about 2 hours from start to cookie bliss.
🧈 What You’ll Need
- 1 cup unsalted American butter – see tip below
- 2/3 cup canned pumpkin purée (Libby’s preferred), at room temp
- 1/2 cup granulated sugar
- 1/2 cup + 2 tbsp packed dark brown sugar
- 2 large egg yolks, room temp
- 2 tsp vanilla extract
- 1 2/3 cups + 1 tbsp all-purpose flour (measure carefully—see notes)
- 1½ tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp kosher salt
- For coating: 1/3 cup granulated sugar + 1 tsp ground cinnamon
🍪 How to Make Them
- Preheat your oven to 350°F (180°C). Line 2 baking sheets with parchment paper and set aside.
- Brown the butter: Melt the butter in a stainless steel saucepan over medium heat. Stir occasionally. Once golden bits form and it smells nutty, remove from heat.
- Cool the butter: You should have just under 1 cup. Chill in a bowl in the fridge, stirring every 20 minutes until 70–75°F.
- Dry the pumpkin: Spread purée on a plate and blot with paper towels until soft clay texture—about 1/3 cup.
- Mix the dough: Whisk sugars into brown butter. Add yolks, vanilla, and pumpkin. Fold in dry ingredients until just combined.
- Let it rest: Chill the dough for 5 minutes. If still soft, chill longer.
- Cinnamon-sugar coat: Mix coating. Scoop dough into 3 tbsp balls and roll in cinnamon-sugar.
- Bake: Space 2–3 inches apart and bake one tray at a time for 10–12 minutes. Let cool fully on tray.
🧊 Storing + Freezing Tips
- Room temp: Airtight container, 2–3 days.
- Freezing: Freeze dough balls (not rolled). Bring to room temp, roll in sugar, bake.
📝 Helpful Notes & FAQ
- Flour: Fluff, spoon, and level—or use a scale.
- Butter must cool to 70–75°F or cookies will spread too much.
- Libby’s pumpkin has ideal texture; other brands may be watery.
- If cookies are too thick: dry pumpkin more.
- If too flat: butter was too warm.
🍂 These Are the Cookies Fall Dreams Are Made Of
Loaded with Pumpkin Spice Recipes Baking fans rave about, these are the kind of cookies that vanish fast. They make the perfect Thanksgiving Recipes Sweets, fit in perfectly with your lineup of Fall Flavored Desserts, and definitely count as Fall Easy Recipes worth repeating.
Got leftover pumpkin? These cookies are one of the tastiest Pumpkin Butter Uses you’ll find.
And best of all? They're so good, no one will believe they're technically Easy Desserts No Butter (okay, the butter’s brown, but still).
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