# @sugarandcharm on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DQej_kSEY4v
- **Gondola URL:** https://gondola.cc/posts/36473325-sugarandcharm-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/435368c81e.jpg
- **Posted:** 2025-10-31T14:52:24.000+00:00

## Caption

Brown Butter Pumpkin Snickerdoodles! These are soft, chewy, and full of brown butter pumpkin flavor with a crackly cinnamon sugar top. My entire family devoured them! RECIPE below 👇

SAVE this recipe to your Fall Baking folder, and if you prefer the blog version, comment “cookie” and I’ll send you the direct link!

Here’s the full recipe:

Ingredients
• ½ cup unsalted butter, browned
• ½ cup pumpkin puree, squeezed dry
• ½ cup light brown sugar
• ½ cup granulated sugar
• 2 egg yolks
• ½ tsp cornstarch (makes them extra chewy!)
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp cream of tartar
• 1 tsp salt
• 1 tsp pumpkin pie spice
• 2 tsp cinnamon + ¼ cup sugar (for rolling)

Instructions

Brown the butter over medium heat until it foams, crackles, and turns golden with brown bits on the bottom…about 6–8 minutes. Let it cool at least 5 minutes.

Spread pumpkin puree on a paper towel and press to remove excess moisture until it feels like soft playdough.

Whisk cooled brown butter with both sugars until it looks like wet sand. Add egg yolks, vanilla, and pumpkin puree.

Stir in flour, cornstarch, baking soda, cream of tartar, salt, and pumpkin pie spice until just combined. Chill for 10–15 minutes.

Scoop about 50g of dough per cookie, roll in cinnamon sugar, and place on a parchment-lined baking sheet. Makes 10 cookies! 

Bake at 350°F for 9–10 minutes, until edges are set and centers look slightly underdone.

Cool on the tray for 1 minute, then transfer to a rack.

#snickerdoodles #pumpkinrecipes #cookies

## Stats

- **Views:** 1,191
- **Likes:** 0
- **Shares:** 0
- **Comments:** 26

## Tags

pumpkinrecipes, snickerdoodles, cookies

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