Chewy Pumpkin Snickerdoodle Cookies Recipe
These Chewy Pumpkin Snickerdoodle Cookies combine classic cinnamon sugar coating with a soft, chewy texture thanks to browned butter and pumpkin puree. The cookies offer the perfect fall-inspired treat featuring warm pumpkin spice and a slight tang from cream of tartar, baked to golden perfection with delightfully tender centers.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Browned Butter Mixture
- 1 cup unsalted butter
Cookie Dough
- 2/3 cup (156 g) Libby’s Pumpkin Puree, room temperature, drained
- 1/2 cup (108 g) granulated sugar
- 1/2 cup + 2 tablespoons (128 g) dark brown sugar, packed
- 2 large egg yolks (38 g), room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon (208 g) all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
Coating
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the Butter: In a large stainless steel pan over medium heat, melt the unsalted butter. Stir occasionally as it foams, pops, and crackles. Once the butter turns brown and emits a nutty smell with brown bits on the bottom, remove from heat.
- Cool the Butter: Pour the browned butter into a glass measuring cup and refrigerate, stirring every 20 minutes, until it reaches 70-75°F (approximately 45–60 minutes). The butter should be cool but still liquid to prevent cookies from spreading too much.
- Prepare Pumpkin Puree: Spread the pumpkin puree onto a plate and blot with paper towels repeatedly to remove excess moisture until it feels like soft playdough and measures about 1/3 cup (68-75 g).
- Mix Sugars and Butter: Whisk the cooled browned butter with granulated sugar and dark brown sugar for 1 minute until the mixture resembles wet sand.
- Add Egg Yolks, Vanilla, and Pumpkin: Stir in the egg yolks, vanilla extract, and the drained pumpkin puree until well combined.
- Combine Dry Ingredients and Fold In: In a separate bowl, mix flour, pumpkin spice, baking soda, cream of tartar, and kosher salt. Fold this mixture into the wet ingredients until just combined. Chill the dough in the fridge for 5 minutes or longer if still too soft.
- Prepare Cinnamon Sugar: In a small bowl, mix granulated sugar with ground cinnamon to create the coating.
- Form and Coat Dough Balls: Scoop 3 tablespoon-sized dough balls, roll each in the cinnamon sugar mixture, and place them spaced 2-3 inches apart on parchment-lined baking trays.
- Bake the Cookies: Bake at 350°F (180°C) for 10-12 minutes, until edges are golden brown and centers remain puffy and slightly underbaked. Bake one tray at a time.
- Cool and Store: Let cookies cool completely on a wire rack. Store leftovers in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking.
Notes
- Browned butter is key for deep, nutty flavor and chewy texture.
- Draining the pumpkin puree prevents the dough from becoming too wet and spreading.
- Egg yolks add richness and chewiness; do not substitute whole eggs.
- Measuring flour properly (spooned and leveled) ensures correct dough consistency.
- Chilling the dough briefly helps maintain the cookie shape during baking.
- For best results, bake one tray at a time to ensure even cooking.
