Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic snickerdoodle flavor with the warm, cozy taste of pumpkin and pumpkin pie spice. Made with browned butter and dried pumpkin puree, these cookies are soft, chewy, and rolled in cinnamon sugar for a perfect sweet-spicy finish. Perfect for autumn or year-round enjoyment, they balance a deep buttery flavor with seasonal spices.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113g) unsalted butter, browned and cooled
- 2 large egg yolks
- 1/3 cup (75g) pumpkin puree, dried out (Libby’s recommended)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Sugars
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar (for coating)
- 1 tbsp cinnamon (for coating)
Instructions
- Brown the Butter: In a saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma. Remove it from heat and allow it to cool to room temperature, then refrigerate until it reaches about 75°F and remains liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture, ensuring the dough isn’t too wet.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled browned butter with granulated and dark brown sugars until smooth. Add the egg yolks and vanilla extract, whisking until well combined. Stir in the dried pumpkin puree.
- Incorporate Dry Ingredients: Fold in the flour, pumpkin pie spice, baking soda, cream of tartar, and salt gently until the dough comes together, being careful not to overmix.
- Prepare Oven and Coating: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for the cookie coating.
- Form and Coat Cookies: Using a large cookie scoop (about 3 tablespoons), scoop dough balls and roll each ball thoroughly in the cinnamon sugar mixture. Place them on the baking sheet, spacing them 2-3 inches apart to allow for spreading.
- Bake the Cookies: Bake one sheet at a time for 10-12 minutes, until the edges are golden brown but the centers remain soft. Remove from oven and allow to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- To dry the pumpkin puree effectively, use highly recommended canned puree such as Libby’s for best consistency and flavor.
- Make sure the browned butter is cooled but still liquid to properly incorporate into the sugar mixture.
- Do not overbake; cookies should be soft in the center to retain chewiness.
- Spacing cookies properly allows even baking and prevents them from merging.
- Store cookies in an airtight container for up to 4 days or freeze for longer storage.
