4-Ingredient Brown Butter Pumpkin Snickerdoodle Cookies
These Brown Butter Pumpkin Snickerdoodle Cookies are soft, slightly chewy, with deep nutty warmth from brown butter and just enough cinnamon-sugar crunch. Made with only four ingredients, they capture the memory of a beloved bakery cookie in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup (245 grams) pumpkin puree (100% pure, not pumpkin pie filling)
- 1 box (15.25 ounces) yellow cake mix (e.g., Betty Crocker or Duncan Hines)
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the butter: Place cubed butter in a medium saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden with brown specks at the bottom and a nutty aroma. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the dough: In a medium bowl, combine cooled brown butter, pumpkin puree, and yellow cake mix. Stir until just combined (dough will be soft and slightly sticky).
- Prepare coating: In a small bowl, whisk together granulated sugar and cinnamon.
- Shape cookies: Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in cinnamon sugar mixture to coat evenly. Place on prepared baking sheets, spacing 2 inches apart.
- Bake: Bake one sheet at a time for 10-12 minutes, until edges are set and tops look slightly cracked (centers will still be soft).
- Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Don’t rush the brown butter—watch for amber color and nutty aroma. Cool butter completely before mixing to prevent flat cookies. Use room temperature pumpkin puree to avoid lumps. Don’t overmix dough. If dough is too sticky, chill for 15 minutes. Bake one sheet at a time for even results. Cookies can be stored in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to maintain moisture. Freeze baked cookies for up to 3 months or freeze unbaked dough balls for last-minute baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: pumpkin cookies, snickerdoodle, brown butter, 4-ingredient, fall cookies, easy pumpkin cookies