Brown Butter Maple Pumpkin Snickerdoodle Cookies – Easy Fall Baking Recipe

Introduction

Warm, nutty brown butter swirling with sweet maple syrup and earthy pumpkin—that’s the aroma that fills my kitchen every October. Honestly, the first time I whipped up these brown butter maple pumpkin snickerdoodle cookies, I had no idea they’d become a permanent fixture in my fall baking lineup. You know how some cookies just seem to embody the entire spirit of autumn? These do it in spades. The chewy snickerdoodle base, that hint of pumpkin, and the maple undertones somehow manage to taste like a cozy sweater and a crisp walk through crunchy leaves, all rolled into one glorious bite.

I stumbled onto this recipe during a pumpkin overload phase (pumpkin bread, pumpkin muffins, you name it). But I wanted something a little unexpected—something that married my love for classic snickerdoodles with the irresistible fall flavors everyone craves. Brown butter was the secret weapon. It brings that rich, toasted note that lifts these cookies from good to “must make again tomorrow.” Maple syrup adds depth and warmth, while the pumpkin purée gives softness and a subtle hint of earthiness.

This recipe isn’t just about flavor—it’s about comfort and versatility. Perfect for busy families needing a quick treat, for picky kids who suddenly love pumpkin, or for anyone on the hunt for an easy fall baking recipe that’s just a bit different. I’ve tested these cookies more times than I can count, tweaking the spice levels and sugar ratios until they were perfect (at least according to my cookie-obsessed taste buds). If you’re looking for the best brown butter maple pumpkin snickerdoodle cookies, you’ve landed in the right place.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 40 minutes—no chilling required, so you’re just steps away from warm cookie bliss.
• Simple Ingredients: No fancy shopping trips needed; you probably have everything tucked away in your pantry and fridge right now.
• Perfect for Fall Gatherings: Whether it’s a cozy brunch, a Halloween party spread, or just a lazy Sunday, these cookies fit right in.
• Crowd-Pleaser: Kids gobble them up, adults sneak seconds, and even picky eaters have asked me for the recipe. I’ve brought them to potlucks and watched them vanish in minutes.
• Unbelievably Delicious: The balance of brown butter, real pumpkin, cinnamon, and maple is pure comfort food. The outside is crackly with cinnamon sugar, the inside is perfectly soft and chewy.

What sets these brown butter maple pumpkin snickerdoodle cookies apart? It’s the technique—browning the butter gives a deeper flavor and aroma you just won’t get from regular melted butter. The maple syrup, not just sugar, adds a distinct warmth (don’t skip it), and the pumpkin purée brings that signature fall color and softness without making the cookies cakey. I use a touch more cinnamon in the coating than the classic snickerdoodle, and it makes all the difference.

These cookies are more than a dessert—they’re a mood. They’re what I bake when I want to impress my friends but don’t have hours to fuss with pie dough. They’re the treat my kids ask for after soccer practice, and the recipe I reach for when I want an easy fall baking recipe that feels just a little special.

If you’re after a cookie that delivers all the cozy, autumnal vibes in one chewy, golden bite, give these brown butter maple pumpkin snickerdoodle cookies a try. You’ll see why I keep coming back to them, year after year.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the few that aren’t (like pumpkin purée) are easy to find or substitute.

• For the Cookie Dough:
• 1 cup (227g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar (adds depth and chewiness)
• 1/4 cup (60ml) pure maple syrup (use real maple syrup, not pancake syrup—makes a huge difference!)
• 1/3 cup (80g) pumpkin purée (not pumpkin pie filling)
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 2/3 cups (330g) all-purpose flour
• 1 1/2 teaspoons cream of tartar (classic snickerdoodle tang)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional, for added warmth)
• For the Cinnamon Sugar Coating:
• 1/4 cup (50g) granulated sugar
• 2 teaspoons ground cinnamon (I use extra for a stronger flavor)

Ingredient Notes & Substitutions:

• If you need gluten-free, swap all-purpose flour for a 1:1 gluten-free blend. I’ve tried King Arthur’s and Bob’s Red Mill—both work.
• Dairy-free? Use vegan butter (like Earth Balance) and check your maple syrup.
• If you don’t have cream of tartar, sub with 1 teaspoon lemon juice (it gives a similar tang though the texture will change slightly).
• Prefer less spice? Omit the ginger and reduce cinnamon to taste.
• Don’t have brown sugar? Use all granulated sugar, but you’ll lose a bit of chewiness.
• For extra maple flavor, add 1/2 teaspoon maple extract with the vanilla.

I tend to use Libby’s pumpkin purée because it’s consistently smooth and not watery, but homemade works fine if you drain it well. For maple syrup, I go with Grade A Dark Amber—more robust flavor. These ingredients make the cookies taste like something you’d get from a tiny bakery in Vermont.

Equipment Needed

• Medium saucepan: For browning the butter—my favorite part. If yours is thin-bottomed, keep a close eye on it to prevent burning.
• Large mixing bowl: To bring everything together. Any sturdy bowl will do, but glass lets you watch the magic.
• Whisk and spatula: A whisk for the dry ingredients, a spatula for folding in pumpkin and butter.
• Electric mixer (hand or stand): Optional, but makes creaming the sugars much easier. I’ve made these by hand when my mixer was out of commission—it just takes more elbow grease.
• Baking sheets: Line with parchment for easy cleanup.
• Cookie scoop: For even-sized cookies. A tablespoon measure works in a pinch.
• Wire cooling rack: Helps the cookies cool evenly. If you don’t have one, a clean oven rack works.

Most tools are budget-friendly and multi-use. If you bake often, investing in a thick-bottomed saucepan for browning butter is worth it. Wash it right away to avoid stuck bits. Cookie scoops are game changers—mine cost $7 and has lasted years.

Preparation Method

1. Browning the Butter:
   Add 1 cup (227g) unsalted butter to a medium saucepan. Melt over medium heat, swirling occasionally. It’ll foam, then sputter. In about 7-10 minutes, brown bits will form, and the butter will smell nutty. Remove from heat as soon as it’s golden brown; pour into a bowl and let cool for 10 minutes. (If you wait too long, the butter will solidify, making mixing tricky.)
2. Mixing the Dough:
   In a large bowl, whisk together 2 2/3 cups (330g) flour, 1 1/2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger (if using). Set aside.
3. Combining Wet Ingredients:
   To the cooled brown butter, add 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, 1/4 cup (60ml) maple syrup, and 1/3 cup (80g) pumpkin purée. Whisk until smooth. Add 1 large egg and 2 teaspoons vanilla. Mix until combined. (The batter may look a little loose or shiny—don’t worry, it’ll come together.)
4. Bringing It All Together:
   Gradually add the dry ingredients to the wet, mixing gently with a spatula or mixer on low. Dough should be soft but not sticky. If it’s too wet, add 1-2 tablespoons extra flour. If it feels dry, add a teaspoon of milk or maple syrup.
5. Prepping for Baking:
   Preheat oven to 350°F (175°C). Line baking sheets with parchment. Mix 1/4 cup (50g) sugar and 2 teaspoons cinnamon in a small bowl for coating.
6. Shaping Cookies:
   Scoop dough using a cookie scoop or tablespoon (about 1 1/2 tablespoons per cookie). Roll each ball in the cinnamon sugar mixture to coat. Place on baking sheets, spacing about 2 inches (5cm) apart. (If dough sticks to your hands, chill briefly for easier rolling.)
7. Baking:
   Bake for 10-12 minutes, until edges are set and centers look slightly underbaked—they’ll firm up as they cool. Rotate pans halfway for even baking. (Cookies will puff in the oven and settle as they cool, creating that signature snickerdoodle crackle.)
8. Cooling:
   Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. They’ll be very soft right out of the oven—don’t move them too soon.

Troubleshooting Tips:
If cookies spread too much, your butter was too hot or flour was under-measured. If they’re cakey, you may have added extra pumpkin. My trick: use a kitchen scale for flour and pumpkin. For chewy cookies, don’t overbake—watch for just-set edges.

Efficiency Tips:
Brown butter while you measure other ingredients. Mix the cinnamon sugar while the dough rests. Use two baking sheets and rotate them for faster batches.

The dough doesn’t need chilling, but if you want extra thick cookies, chill for 30 minutes before baking. These brown butter maple pumpkin snickerdoodle cookies taste best fresh, but the dough can be frozen for up to 2 months—just scoop and freeze on a sheet, then bag.

Cooking Tips & Techniques

Browning butter isn’t just about melting—it’s about timing and color. Stir often and watch for dark golden flecks at the bottom. If it smells nutty and looks deep amber, you’re there. (I’ve burned my share by multitasking—don’t walk away!)

Don’t skip weighing your flour and pumpkin. Too much pumpkin makes cookies cakey, and too little flour means flat cookies. Using a kitchen scale is the easiest way to nail it, but spoon-and-level works if you’re careful.

Mixing the dough gently keeps the cookies tender. Over-mixing develops gluten, leading to tough cookies. I once tried using only a whisk—my cookies were dense.

The cinnamon sugar coating is best when generous. Roll each dough ball thoroughly, and if you want extra sparkle, sprinkle a pinch over the cookies right before baking.

If you want cookies with crisp edges and chewy centers, bake until the edges are just set and the middle is soft. Cookies will set as they cool. If you bake too long, they’ll be crunchy all the way through (which isn’t bad, but not classic snickerdoodle).

I’ve learned that rotating pans halfway through baking prevents uneven browning, especially if your oven has hot spots. Also, letting cookies cool on the sheet for a few minutes before moving keeps them from breaking apart.

If making a big batch, scoop and coat all dough balls first, then bake in batches—saves time and keeps the process smooth.

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend. Cookies may spread a little more, but the flavor is just as dreamy.
• Dairy-Free: Swap butter for vegan butter and check your chocolate chips if you add them. My friend uses coconut oil (solid, not melted) for a lighter texture.
• Vegan: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) instead of the egg, and vegan butter. The cookies will be slightly softer but still delicious.
• Flavor Twists: Add 1/2 cup (90g) white chocolate chips or chopped pecans for extra richness. Sprinkle coarse sea salt on top before baking for a salty-sweet kick.
• Seasonal Adaptations: Swap pumpkin for mashed sweet potato in winter months. Use apple pie spice instead of cinnamon for a different flavor profile.
• Personal Favorite: I sometimes add a drizzle of maple glaze (powdered sugar + maple syrup) when I want to impress guests—it looks stunning on Pinterest and tastes incredible.

Allergen swaps are easy here—just check your flour and butter alternatives. For nut allergies, skip the nuts and double up on the cinnamon sugar. There’s a variation for everyone, whether you’re watching carbs, avoiding dairy, or just want a new twist on classic brown butter maple pumpkin snickerdoodle cookies.

Serving & Storage Suggestions

Serve these cookies slightly warm for the best flavor—the brown butter and maple sing when fresh from the oven. I love stacking them on a rustic plate, dusted with extra cinnamon sugar, alongside mugs of hot apple cider. They also pair beautifully with coffee or chai.

For gatherings, arrange cookies on a tiered stand with mini pumpkins and autumn leaves (Pinterest heaven). They look stunning with a maple glaze drizzle for special occasions.

To store, keep cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, refrigerate for up to a week—just let them come to room temp before serving. For freezing, layer cookies between parchment paper in a freezer-safe bag; thaw overnight and reheat in a 300°F (150°C) oven for 3-4 minutes.

Flavors deepen over time—the maple and spices become more pronounced after a day. If you love super soft cookies, tuck a slice of bread in the container to keep them moist. These brown butter maple pumpkin snickerdoodle cookies are just as good on day three as they are fresh.

Nutritional Information & Benefits

Each cookie (based on a batch of 24) contains approximately:

• Calories: 135
• Fat: 6g
• Carbs: 21g
• Sugar: 12g
• Protein: 1g

Pumpkin is a great source of vitamin A, fiber, and antioxidants—so you can snag a little nutrition with your treat. Maple syrup provides minerals like manganese and zinc. These cookies can easily be made gluten-free or dairy-free for dietary needs.

Potential allergens include wheat, dairy, and egg (unless you use substitutions). As someone who’s always balancing indulgence and wellness, I love that these cookies offer a slightly lighter profile than traditional snickerdoodles—less sugar, real pumpkin, and no artificial flavors.

Conclusion

If you’re looking for a fall cookie recipe that’s both easy and unforgettable, these brown butter maple pumpkin snickerdoodle cookies are it. They’re perfect for sharing, gifting, or just baking up a batch for yourself on a chilly afternoon.

Customize them with your favorite mix-ins, swap ingredients for dietary needs, or keep them classic—the results are always delicious. I love these cookies because they remind me of autumn adventures and cozy nights in, and I hope they become a staple in your kitchen, too.

Give this recipe a go, and let me know how you make it your own! Drop a comment below with your twists, share with fellow cookie fans, or pin it for your next baking session. Here’s to warm kitchens, sweet treats, and lots of brown butter magic!

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling has added sugar and spices that will change the flavor and texture. Stick with pure pumpkin purée for best results.

Do I have to brown the butter?

While you can use regular melted butter, browning it adds a deep, nutty flavor that really makes these cookies special. It’s worth the extra five minutes!

Can the cookie dough be made ahead of time?

Yes! Scoop the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the bake time.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free flour blend in place of regular flour. Most blends work well—just check that they contain xanthan gum for texture.

Why did my cookies turn out cakey?

This usually happens if you add too much pumpkin or over-measure the flour. Use a kitchen scale if you can, and measure pumpkin carefully.

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