Chewy Pumpkin Snickerdoodle Cookies Recipe
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon sugar coating of snickerdoodles with a moist, chewy pumpkin-spiced twist. Browned butter lends a rich, nutty flavor while the pumpkin puree adds moisture and subtle autumn warmth. Perfectly soft and slightly puffy in the center with golden edges, these cookies are a delightful fall treat that balance spice, sweetness, and chewiness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Total Time: 1 hour 15 minutes
- Yield: About 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon fine sea salt
Sugars
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Brown the butter: Melt and cook the unsalted butter over medium heat in a large stainless steel pan until it foams, pops, and crackles. Continue cooking until the butter is browned and has nutty brown bits at the bottom. Remove from heat.
- Cool the butter: Pour the browned butter into a glass measuring cup and chill in the refrigerator, stirring every 20 minutes, until cooled to 75°F-80°F but still liquid, about 45-60 minutes.
- Prepare the pumpkin puree: Spread the pumpkin puree on a plate and press paper towels to soak excess moisture. Repeat until the pumpkin is thick and dry like playdough, measuring about 1/3 cup.
- Preheat the oven: Set oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Mix sugars and butter: Whisk the cooled browned butter with the brown sugar and granulated sugar for 1 minute until mixture resembles wet sand.
- Add egg yolks, vanilla, and pumpkin: Beat in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
- Combine dry ingredients and mix: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Refrigerate the dough for 10-15 minutes or longer if needed to firm up.
- Form and coat dough balls: Mix the cinnamon and granulated sugar. Scoop 3-tablespoon dough balls, roll each in the cinnamon sugar, and place them 2-3 inches apart on baking sheets.
- Bake: Bake one sheet at a time for 10-12 minutes until edges are golden and centers look puffy and slightly underbaked. Cool completely on wire rack.
- Finish and store: Sprinkle additional cinnamon sugar on top of cooled cookies. Store leftovers in an airtight container at room temperature for 2-3 days. Cookie dough can be chilled up to 24 hours before baking.
Notes
- Measure flour using the spoon-level method or a kitchen scale to avoid excess flour, which can toughen cookies.
- Cooled browned butter is key for chewy texture; chill until 75-80°F but still liquid.
- For smaller cookies, use a 2-tablespoon scoop and bake about 9 minutes.
- Use Libby’s Pumpkin Puree for consistent moisture and flavor.
- You can prepare dough ahead by scooping and refrigerating up to 24 hours before baking.