Pumpkin Browned Butter Snickerdoodles

Pumpkin Browned Butter Snickerdoodles

Serves: 30 cookies
Cooking Time: 10 minutes
Pumpkin Browned Butter Snickerdoodles


  • 1 cup salted butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2/3 cup pumpkin puree (canned or homemade)
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 cup oats flour
  • 1 tsp lemon juice
  • 1 tsp baking soda
  • 1/2 tsp salt
For Rolling:
  • 6 tbs white sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves


Print This Recipe
  1. Put the butter in a saucepan on the stove over medium heat. Cook, stirring occasionally until the butter melts and then turns a golden brown color. Pour into your mixing bowl.
  2. Add the white and brown sugar and mix well. Add the pumpkin and vanilla and mix well.
  3. Combine the flour, lemon juice, baking soda and salt with the wet ingredients.
  4. In a small bowl, combine the remaining sugar and spices. Form the dough into balls. Roll each ball into the sugar spice mixture. Freeze the balls of dough for about 15 minutes while you preheat the oven to 375ºF.
  5. Bake at 375ºF for about 10 minutes or until they crack slightly on the tops.