Chewy Pumpkin Snickerdoodle Cookies Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper to prevent sticking and set them aside.
- 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.
- 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.
- 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.
- 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.
- Add Egg Yolks and Vanilla: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until well incorporated.
- 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.
- Chill Dough: Place the dough in the refrigerator for 5 minutes to firm up. If it’s too soft, chill longer for easier handling.
- 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.
- 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.
- 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
