Chewy Pumpkin Snickerdoodle Cookies Recipe

Introduction

Chewy Pumpkin Snickerdoodle Cookies combine the cozy flavors of pumpkin and warm spices with the classic cinnamon sugar coating. These soft, chewy treats are perfect for fall or any time you crave a comforting sweet bite.

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 (see notes for measuring)
• 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: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
2. Step 2: Brown the butter over medium heat in a large stainless steel pan. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. When you see brown bits and smell a nutty aroma, remove from heat.
3. Step 3: Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes, for 45–60 minutes until the temperature reaches 70–75°F. The butter should be cool but still liquid to prevent cookies from spreading too much.
4. Step 4: Spread the pumpkin puree on a plate. Press paper towels into it to soak up excess liquid. Repeat with fresh towels until the pumpkin feels dry 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 resembles wet sand.
6. Step 6: Add egg yolks, vanilla extract, and the dried pumpkin puree, whisking to combine.
7. Step 7: Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes to firm up; chill longer if still too soft.
8. Step 8: Mix granulated sugar and ground cinnamon in a small bowl. Scoop dough into 3-tablespoon balls, roll each in the cinnamon sugar, and place on prepared trays, 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. Cool completely on a wire rack before enjoying.

Tips & Variations

• For precise flour measurement, spoon the flour into your measuring cup and level off with a knife to avoid dense cookies.
• If you like a stronger pumpkin flavor, add a teaspoon of pumpkin pie spice in addition to the pumpkin spice.
• Chilling the dough longer will help prevent cookie spreading and deepen the flavor.

Storage

Store leftover cookies in an airtight container at room temperature for 2–3 days. To freeze dough balls, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Let frozen dough come to room temperature before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugar and spices, which can affect the texture and flavor of the cookies.

Why do I need to brown the butter for these cookies?

Browning the butter adds a nutty, caramel-like depth of flavor that enhances the warmth of the pumpkin spice and gives the cookies a richer taste.

Chewy Pumpkin Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

These Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with warm pumpkin spice and chewy texture. Featuring browned butter for a rich, nutty flavor and a soft pumpkin puree to keep the cookies moist, these treats are perfect for fall or any time you crave a seasonal, comforting cookie.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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

For Rolling

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

Instructions

1. Preheat the oven: Set your oven to 350°F (180°C). Line two baking trays with parchment paper to prevent sticking and set aside.
2. Brown the butter: In a large stainless steel pan over medium heat, melt the butter. It will foam and crackle; stir occasionally to prevent burning. Once the butter has browned and has a nutty aroma with brown bits settling at the bottom, remove it from the heat.
3. Cool the browned butter: Pour the browned butter into a glass measuring cup and refrigerate, stirring every 20 minutes until it reaches 70-75°F (cool but still liquid), about 45-60 minutes. Proper temperature prevents cookie spreading.
4. Prepare the pumpkin puree: Spread the pumpkin puree onto a plate and blot with paper towels to absorb excess moisture until it measures approximately 1/3 cup and feels like soft playdough.
5. Combine sugars and butter: Whisk the cooled browned butter with brown sugar and granulated sugar for about 1 minute until the mixture resembles wet sand.
6. Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree thoroughly.
7. Incorporate dry ingredients: Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda just until combined. Chill the dough in the fridge for 5 minutes to firm it up; chill longer if needed.
8. Prepare cinnamon sugar coating: Mix the granulated sugar and ground cinnamon in a small bowl. Scoop 3-tablespoon-sized dough balls, roll each in the cinnamon sugar, and place on prepared baking trays spaced 2-3 inches apart.
9. Bake: Bake one tray at a time for 10-12 minutes until edges are golden and the centers are puffy but slightly underbaked. Cool completely on wire racks to set texture.
10. Store: Keep leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking.

Notes

• For best results, measure flour by spooning it into the cup and leveling off to avoid dense cookies.
• Cooling the browned butter to the recommended temperature is crucial to prevent spreading during baking.
• Blotting the pumpkin puree reduces moisture, ensuring chewy texture.
• The slight underbaking of the centers gives soft and chewy cookies that firm up as they cool.
• Use parchment paper for easier cleanup and to keep the cookie bottoms from browning too much.

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