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 of a snickerdoodle. Soft and tender with a subtle spice, they’re perfect for fall or any time you crave a cozy treat.

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
• 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: Brown the butter over medium heat in a large stainless steel pan, stirring occasionally. The butter will foam, pop, and crackle—this is normal. When it develops brown bits on the bottom and smells nutty, remove it from heat.
2. Step 2: Pour about 1 cup (184 grams) of browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes, until the temperature reads 70-75°F. The butter should be cool but still liquid.
3. Step 3: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
4. Step 4: Spread the pumpkin puree on a plate and press with paper towels to absorb excess liquid. Repeat with fresh towels until the pumpkin feels thick like soft playdough and measures about 1/3 cup (68-75 grams).
5. Step 5: Whisk the cooled browned butter with brown sugar and granulated sugar for 1 minute until the mixture looks like wet sand.
6. Step 6: Add the egg yolks, vanilla extract, and dried pumpkin puree, whisking until combined.
7. Step 7: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda just until combined. Chill the dough in the fridge for at least 5 minutes to firm up.
8. Step 8: Mix the cinnamon and granulated sugar in a small bowl. Scoop dough into 3-tablespoon balls, then roll each ball in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 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 slightly underbaked. Let cool completely on a wire rack before enjoying.

Tips & Variations

• For a more intense pumpkin flavor, add a pinch of additional pumpkin pie spice to the dough.
• Use room temperature ingredients to ensure even mixing and proper texture.
• If you prefer a less chewy cookie, bake for an extra minute or two, but be careful not to overbake.
• Freeze unbaked dough balls for easy fresh cookies anytime; thaw to room temperature before baking.

Storage

Store leftover cookies in an airtight container at room temperature for 2-3 days to maintain their chewiness. For longer storage, freeze baked cookies in a sealed container for up to 2 months. Reheat gently in an 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 brands other than Libby’s?

Yes, any 100% pure pumpkin puree works well. Just make sure it’s not pumpkin pie filling, which contains added sugar and spices.

Why is it important to cool the browned butter to 70-75°F?

Cooling the browned butter to this temperature keeps it liquid but not warm enough to cause the cookies to spread too much during baking, helping maintain their chewy texture.

Chewy Pumpkin Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.4 from 288 reviews

These Chewy Pumpkin Snickerdoodle Cookies combine the warm flavors of pumpkin and pumpkin spice with the classic snickerdoodle taste, resulting in soft, chewy cookies with a delightful cinnamon sugar coating. Perfect for fall baking, these cookies feature browned butter for a rich, nutty depth and a tender crumb that balances sweetness and spice beautifully.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt

For Rolling

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Brown the butter: Heat the unsalted butter over medium heat in a large stainless steel pan. Stir occasionally as it foams, pops, and crackles until brown bits form and the butter smells nutty. Remove from heat.
2. Cool the butter: Pour the browned butter into a glass measuring cup and chill in the refrigerator, stirring every 20 minutes for 45-60 minutes, until the temperature reaches 70-75°F (cool but still liquid).
3. Prepare baking trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
4. Dry the pumpkin puree: Spread the pumpkin puree on a plate and press paper towels onto it to absorb excess liquid. Repeat until the pumpkin becomes thick and dry like soft playdough, measuring about 1/3 cup.
5. Mix sugars and butter: Whisk the cooled browned butter with the dark brown sugar and granulated sugar for 1 minute until mixture resembles wet sand.
6. Add egg yolks and vanilla: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
7. Combine dry ingredients: Fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda just until combined. Chill the dough in the refrigerator for 5 minutes to firm up; chill longer if necessary.
8. Prepare cinnamon sugar: In a small bowl, mix together the granulated sugar and ground cinnamon. Scoop dough into 3-tablespoon sized balls and roll each in the cinnamon sugar. Place them spaced 2-3 inches apart on the baking sheets.
9. Bake cookies: Bake one tray at a time in the preheated oven for 10-12 minutes, or until edges are golden and centers remain puffy and slightly underbaked. Cool completely on a wire rack.
10. Storage: Store leftovers in an airtight container at room temperature for 2-3 days. For freezing dough balls, thaw to room temperature before baking.

Notes

• Use room temperature egg yolks and pumpkin puree for best mixing results.
• Accurately measure flour by spooning into the cup and leveling off, to avoid dense cookies.
• Browned butter must be cooled to 70-75°F but still liquid to prevent excessive spreading of cookies.
• The pumpkin puree needs to be dried to avoid watery dough and to maintain chewy texture.
• If dough is too soft, additional chilling time helps the cookies hold shape while baking.
• Cookies are best eaten fresh but can be stored for a few days or frozen as dough for later baking.

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, fall cookies, browned butter cookies, pumpkin spice cookies