Chewy Pumpkin Snickerdoodle Cookies Recipe

Introduction

These chewy pumpkin snickerdoodle cookies combine the warm flavors of pumpkin and pumpkin spice with the classic cinnamon-sugar coating. Perfectly soft and slightly puffy, they capture the essence of fall in every bite.

Ingredients

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar (packed)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring)
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/3 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
2. Step 2: Brown the butter over medium heat in a large stainless steel pan. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. When you see brown bits at the bottom and it smells nutty, remove from heat.
3. Step 3: Pour the browned butter (about 1 cup or 184 grams) into a glass measuring cup and chill in the fridge, stirring every 20 minutes, until it reaches 70-75°F. The butter should be cool but still liquid to prevent the cookies from spreading too much.
4. Step 4: Spread the pumpkin puree on a plate and press paper towels onto it to remove excess moisture. Repeat until the pumpkin feels dry like soft playdough and measures about 1/3 cup (68-75 grams).
5. Step 5: Whisk the chilled browned butter with brown sugar and granulated sugar for 1 minute until it looks like wet sand.
6. Step 6: Add the egg yolks, vanilla extract, and dried pumpkin puree, and whisk to combine.
7. Step 7: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes to firm up; chill longer if needed.
8. Step 8: Mix the cinnamon and sugar in a small bowl. Scoop dough into 3-tablespoon balls, roll each in the cinnamon sugar, and place on prepared baking sheets, 2-3 inches apart.
9. Step 9: Bake one tray at a time for 10-12 minutes, until edges are golden and centers are puffy and just slightly underbaked. Cool completely on a wire rack before enjoying.
10. Step 10: Store leftovers in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking.

Tips & Variations

• Use room temperature ingredients for best mixing and texture.
• Browned butter adds a richer, nuttier flavor—don’t skip this step.
• Pressing excess moisture from pumpkin puree is key to preventing too much spreading.
• For extra softness, slightly underbake the cookies and let them cool fully on the tray.
• Substitute pumpkin spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer homemade seasoning.

Storage

Keep the cookies in an airtight container at room temperature for up to 2-3 days. To extend freshness, freeze the dough balls and bake directly from room temperature when ready. Reheat baked cookies briefly in a low oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree from a different brand?

Yes, any plain pumpkin puree works well. Avoid pie fillings that contain added sugars or spices.

Why should the browned butter be cooled but still liquid?

If the butter is too warm, the cookies will spread too much during baking. Cooling it to about 70-75°F ensures the right consistency for chewy, puffy cookies.

Chewy Pumpkin Snickerdoodle Cookies Recipe

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★★★★★

4.7 from 65 reviews

These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with the warm, spiced flavors of pumpkin and pumpkin spice. Featuring browned butter for a rich, nutty depth and a delightfully chewy texture, these cookies are perfect for autumn or holiday baking. The recipe involves browning butter, carefully drying pumpkin puree for optimal consistency, and baking to achieve soft, puffy centers with golden edges.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt

Sugars

• 1/2 cup granulated sugar
• 1/2 cup + 2 tablespoons dark brown sugar (packed)
• 1/3 cup granulated sugar (for rolling)

Spices for Rolling

• 1 teaspoon ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper to prevent sticking and set them aside.
2. Brown the Butter: In a large stainless steel pan over medium heat, melt and brown the butter. It will foam, pop, and crackle—this is normal. Stir occasionally to avoid burning. When the butter develops brown bits on the bottom and emits a nutty aroma, remove from heat.
3. Cool the Butter: Measure out just under 1 cup (184 grams) of browned butter and pour into a glass measuring cup. Chill in the refrigerator, stirring every 20 minutes, for 45-60 minutes until the temperature reaches 70-75°F. The butter should be cool but still liquid for the best cookie texture.
4. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and blot it with paper towels to remove excess moisture. Repeat with fresh towels until the pumpkin feels dry and measures about 1/3 cup (68-75 grams). This step prevents soggy cookies.
5. Mix Sugars and Butter: Whisk the cooled browned butter with both the dark brown sugar and granulated sugar for about 1 minute until the mixture resembles wet sand.
6. Add Egg Yolks and Vanilla: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well incorporated.
7. Combine Dry Ingredients: Fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda gently until just mixed. Avoid overmixing to keep the cookies tender.
8. Chill Dough: Place the dough in the refrigerator for 5 minutes to firm up. If it’s too soft, chill longer for easier handling.
9. Prepare Cinnamon Sugar and Shape Cookies: In a small bowl, mix the cinnamon and granulated sugar for rolling. Scoop dough into 3-tablespoon sized balls, then roll each in the cinnamon sugar mixture. Arrange on the baking sheets spaced 2-3 inches apart.
10. Bake Cookies: Bake one tray at a time for 10-12 minutes or until the edges turn golden brown and the centers are puffy but slightly underbaked. This ensures a chewy texture. Cool cookies completely on a wire rack before serving.
11. Store: Keep leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw them to room temperature before baking.

Notes

• Measure flour accurately by spooning it into the measuring cup and leveling off to avoid dense cookies.
• Drying pumpkin puree is crucial to prevent excess moisture which can cause cookies to spread and become cakey.
• Using browned butter enhances the flavor with a rich, nutty aroma.
• Do not fully bake; slightly underbaking cookies ensures a chewy texture once cooled.
• Chilling dough helps control spreading and improves texture.
• If you don’t have pumpkin spice, use a mix of cinnamon, nutmeg, ginger, and cloves as a substitute.

Keywords: pumpkin cookies, snickerdoodle, brown butter cookies, chewy cookies, pumpkin spice dessert, fall baking