Print

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/chewy-pumpkin-snickerdoodle-cookies-recipe/