Chewy Pumpkin Snickerdoodle Cookies Recipe
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.
- 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
