Introduction

These chewy pumpkin snickerdoodle cookies combine the warm flavors of pumpkin spice and cinnamon with a soft, tender texture. They’re perfect for cozy fall days and make a delightful twist on a classic cookie favorite.

The image shows a close-up of several round, soft cookies stacked and spread out on a white marbled surface. Each cookie has a golden brown color with a slightly crinkled texture and is sprinkled with a light layer of granulated sugar that catches the light. The cookies appear thick with visible edges that are a bit darker, giving them a warm, baked look. The sugar crystals add a sparkling effect on top, creating a contrast with the soft, matte surface of the cookies. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Brown the butter over medium heat in a large stainless steel pan, stirring occasionally to prevent burning. When it smells nutty and has brown bits at the bottom, remove it from heat.
Step 2: Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes, for 45-60 minutes until it reaches 70-75°F and is still liquid.
Step 3: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
Step 4: Spread the pumpkin puree onto a plate and press paper towels into it to absorb excess liquid. Repeat until the pumpkin feels dry and measures about 1/3 cup.
Step 5: Whisk the cooled browned butter with brown and granulated sugars for 1 minute until it looks like wet sand.
Step 6: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree.
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 at least 5 minutes until firm.
Step 8: Mix the cinnamon and sugar in a small bowl. Scoop 3-tablespoon dough balls, roll them in the cinnamon sugar, and place them on the prepared trays 2-3 inches apart.
Step 9: Bake one tray at a time for 10-12 minutes or until edges are golden and centers are puffy but slightly underbaked. Cool completely on a wire rack before enjoying.
Step 10: Store leftover cookies in an airtight container at room temperature for 2-3 days.

Tips & Variations

Make sure the browned butter is cool but still liquid to prevent cookies from spreading too thin.
Use paper towels to dry the pumpkin puree thoroughly to avoid excess moisture in the dough.
For a festive touch, sprinkle additional cinnamon sugar on top of the cookies before baking.
Freeze dough balls before baking to enjoy fresh cookies anytime.

Storage

Store baked cookies in an airtight container at room temperature for 2-3 days. To preserve dough balls, freeze them and thaw to room temperature before baking. Reheat cookies briefly in a warm oven or microwave for a soft, fresh-baked feel.

How to Serve

The image shows a close-up of soft brown cookies with a slightly crinkled top layer covered with a light sprinkle of sugar crystals that sparkle in the light. Four cookies are stacked in the center, revealing their thick and moist inside that looks dense and chewy with a uniform brown texture. Around the stack, several whole cookies lay flat on a white marbled texture surface, showing their round shape and slightly rough edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly in this recipe. Just be sure to drain any excess liquid with paper towels to keep the dough from becoming too wet.

Why is the butter browned and then cooled for the dough?

Browned butter adds a rich, nutty flavor that enhances the cookies, but it must be cooled to around 70-75°F and remain liquid to prevent the cookies from spreading too much during baking.

Chewy Pumpkin Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of pumpkin pie with the classic snickerdoodle cinnamon sugar coating. Featuring browned butter and pumpkin puree, these soft, chewy cookies offer a perfect balance of spice and sweetness that’s ideal for fall or any cozy occasion.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes per batch
Total Time: 50 minutes
Yield: About 16 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 (see notes for measuring)
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)

For Rolling

1 teaspoon ground cinnamon

Instructions

Brown the Butter: In a large stainless steel pan over medium heat, melt the butter and cook it until it foams, pops, and crackles. Watch closely, stirring occasionally to prevent burning. When you see brown bits on the bottom and smell a nutty aroma, remove it from heat.
Cool the Butter: Pour the browned butter into a glass measuring cup and refrigerate, stirring every 20 minutes, for 45-60 minutes until the temperature reaches 70-75°F (cool but still liquid).
Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
Dry the Pumpkin Puree: Spread the pumpkin puree on a plate, then press and blot repeatedly with paper towels to absorb excess moisture until it feels like soft playdough and measures about 1/3 cup (68-75 grams).
Mix Sugars with Butter: Whisk the cooled browned butter together with brown and granulated sugars for 1 minute until it appears like wet sand.
Add Egg Yolks and Vanilla: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until combined.
Incorporate Dry Ingredients: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda gently until just combined. Chill the dough in the fridge for 5 minutes to firm up; longer chilling is okay if needed.
Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon for rolling. Scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place on baking sheets, spacing them 2-3 inches apart.
Bake: Bake one tray at a time for 10-12 minutes until edges are golden and centers are puffy and slightly underbaked. Allow trays to cool completely on wire racks before enjoying.
Storage: Store cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be frozen and thawed to room temperature before baking.

Notes

Measure flour accurately by spooning into a cup and leveling off to avoid dense cookies.
Cooling the browned butter to 70-75°F is crucial to prevent over-spreading during baking.
Drying the pumpkin puree significantly helps maintain cookie texture by reducing excess moisture.
Cookies are best enjoyed the same day but can be stored for up to 3 days refrigerated or frozen for longer storage.

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