Chewy Pumpkin Snickerdoodle Cookies Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 350°F (180°C). Line two baking trays with parchment paper to prevent sticking and set aside.
- 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.
- 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.
- 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.
- 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.
- Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree thoroughly.
- 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.
- 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.
- 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.
- 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
