Chewy Pumpkin Snickerdoodle Cookies Recipe
These Chewy Pumpkin Snickerdoodle Cookies combine the warm flavors of cinnamon and pumpkin spice with a unique twist on the classic snickerdoodle. Using browned butter and well-drained pumpkin puree creates irresistibly soft, chewy cookies with a slight puff and delicate cinnamon sugar coating, perfect for cozy fall baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Total Time: 1 hour 20 minutes
- Yield: Approximately 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter and Sugars
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
Pumpkin and Flavorings
- 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 (208 grams; spooned and leveled or weighed)
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the Butter: Melt 1 cup unsalted butter over medium heat in a large stainless steel pan. Stir occasionally as it foams, pops, and crackles. When the butter is golden brown with nutty aroma and brown bits form at the bottom, remove from heat. Pour into a glass measuring cup and chill in the refrigerator, stirring every 20 minutes for 45-60 minutes, until the temperature reads between 70-75°F. The butter should be cool but still liquid to ensure chewy cookies.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Drain the Pumpkin Puree: Spread the 2/3 cup Libby’s Pumpkin Puree on a plate. Press stacks of paper towels into the puree to soak up excess liquid. Repeat with fresh paper towels until the pumpkin feels like soft playdough and measures approximately 1/3 cup (68-75 grams). This step is essential to prevent cookies from puffing or becoming soggy.
- Mix Sugars and Butter: Whisk the cooled browned butter with 1/2 cup granulated sugar and 1/2 cup plus 2 tablespoons packed dark brown sugar for 1 minute until the mixture resembles wet sand.
- Add Egg Yolks, Vanilla, and Pumpkin: Whisk in 2 large egg yolks, 2 teaspoons vanilla extract, and the drained pumpkin puree until well combined.
- Incorporate Dry Ingredients: Gently fold in 1 2/3 cup plus 1 tablespoon all-purpose flour, 1 1/2 teaspoons pumpkin spice, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon kosher salt until just combined. Avoid overmixing to keep cookies tender.
- Chill the Dough: Place the dough in the refrigerator for 5 minutes to firm up. You may chill longer if necessary.
- Prepare Cinnamon Sugar Coating and Shape Cookies: In a small bowl, combine 1/3 cup granulated sugar with 1 teaspoon ground cinnamon. Scoop the dough into 3-tablespoon-sized balls, then roll each ball in the cinnamon sugar mixture. Place cookie balls on prepared baking sheets spaced 2-3 inches apart.
- Bake Cookies: Bake one tray at a time for 10-12 minutes, or until the edges are golden brown and the centers are puffy and slightly underbaked. This will keep them chewy.
- Cool and Store: Transfer the tray to a wire rack to cool completely before enjoying. Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking.
Notes
- Measure flour using the spoon-level method or, preferably, a kitchen scale for accuracy.
- Cooled browned butter is key to chewy texture; ensure it is between 70-75°F and still liquid before mixing.
- For smaller cookies, use a 2-tablespoon scoop and reduce baking time to around 9 minutes.
- Use Libby’s Pumpkin Puree for consistent moisture level and flavor.
- Removing excess liquid from pumpkin is essential to prevent thick, puffy cookies.
- If cookies spread too flat, your butter may be too warm; fully chill browned butter.
