Introduction

These snickerdoodle cookies get a seasonal twist with pumpkin puree and warm pumpkin spice. Soft, chewy, and rolled in cinnamon sugar, they are perfect for cozy afternoons or holiday treats.

A close-up view of several round ginger cookies stacked and overlapping each other. The cookies have a soft, slightly cracked texture with a golden brown color. Each cookie is covered in a layer of fine, sparkling sugar sprinkled all over, which gives a slightly rough texture. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
1/3 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
Step 2: Brown the butter over medium heat in a large stainless steel pan. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. When the butter is fragrant and browned bits form at the bottom, remove it from heat.
Step 3: Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes, until it reaches 70-75°F. It should be cool but still liquid.
Step 4: Spread the pumpkin puree on a plate and press a stack of paper towels into it to soak up excess liquid. Repeat with fresh paper towels until the pumpkin feels dry and soft, measuring about 1/3 cup.
Step 5: Whisk the cooled browned butter with both sugars for 1 minute until it looks like wet sand.
Step 6: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until combined.
Step 7: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda just until combined. Chill the dough for at least 5 minutes to firm up.
Step 8: Mix the cinnamon and 1/3 cup granulated sugar in a small bowl. Scoop dough into 3-tablespoon balls, roll each in the cinnamon sugar, and place on prepared trays 2-3 inches apart.
Step 9: Bake one tray at a time for 10-12 minutes or until edges are golden and centers look slightly underbaked and puffy. Let cool completely on a wire rack before enjoying.
Step 10: Store leftovers in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking.

Tips & Variations

Use room temperature ingredients for better mixing and texture.
Adjust pumpkin spice to your taste or substitute with a mix of cinnamon, nutmeg, and cloves.
For crisper edges, bake a minute or two longer; for softer cookies, reduce baking time slightly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep dough for later, freeze the shaped dough balls and thaw them at room temperature before baking. Reheat baked cookies briefly in a warm oven for a freshly baked feel.

How to Serve

The image shows nine small white bowls arranged on a white marbled surface, each filled with a different baking ingredient. At the top center is a bowl of light brown, crumbly brown sugar. To its left is a bowl filled with bright orange pumpkin puree, and below that, a small bowl with dark brown pumpkin spice powder. Below the pumpkin spice is a bowl with creamy white butter cubes. In the center is a bowl heaped with white flour. To the right of the flour is a bowl with fine white granulated sugar. Above that, a smaller bowl with dark amber vanilla extract. Below the sugar is a small bowl holding two yellow egg yolks. Finally, at the bottom right is a small bowl with white salt and baking soda. The bowls are evenly spaced, and all colors and textures are clearly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly. Just be sure to drain any excess liquid for the right dough consistency.

What makes snickerdoodles chewy instead of crumbly?

The use of browned butter and egg yolks adds moisture and richness, creating a soft, chewy texture rather than a dry, crumbly cookie.