Introduction

Snickerdoodle cookies get a delightful twist with the addition of pumpkin puree and warm spices, making them perfect for cozy fall baking. These cookies are soft, slightly puffy, and coated in cinnamon sugar for that classic snickerdoodle flavor with seasonal charm.

The image shows a close-up of a group of six round cookies, all stacked and touching each other on a white marbled surface. Each cookie has a light brown color with a soft, slightly wrinkled texture and is coated with a fine layer of sugar crystals that give a sparkling effect on their tops. The cookies have a slightly raised edge, creating a shallow indentation in the center, and their overall texture looks soft and chewy with a subtle golden-baked appearance. 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 (see notes for measuring)
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. Stir occasionally to prevent burning. When the butter is amber with nutty aroma and brown bits form on 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 for 45–60 minutes, until it reaches 70-75°F (cool but still liquid).
Step 4: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess liquid. Repeat until the pumpkin feels dry like soft playdough and measures about 1/3 cup (68-75 grams).
Step 5: Whisk the cooled browned butter with brown sugar and granulated sugar for 1 minute until the mixture looks like wet sand.
Step 6: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
Step 7: Fold in the all-purpose flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes or longer if still too soft.
Step 8: Mix the cinnamon and granulated sugar in a small bowl. Scoop dough into 3-tablespoon balls, roll each in the cinnamon sugar, and place on the baking sheets spaced 2–3 inches apart.
Step 9: Bake one tray at a time for 10–12 minutes until edges are golden and centers are puffy and slightly underbaked. Let cookies cool completely on a wire rack before enjoying.
Step 10: Store leftover cookies in an airtight container at room temperature for 2–3 days.

Tips & Variations

If you don’t have pumpkin spice, use a mix of cinnamon, nutmeg, ginger, and cloves to replicate the flavor.
Chilling the dough longer helps prevent cookies from spreading too thin.
For extra softness, add a tablespoon of sour cream or Greek yogurt to the dough.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep cookie dough longer, freeze dough balls and thaw them at room temperature before baking. Reheat cookies gently in a warm oven for a few minutes to refresh their softness.

How to Serve

A close-up view of several round cookies laid on a white marbled surface, each cookie has a golden brown color with slightly darker, soft-looking edges and a textured top sprinkled evenly with fine sugar crystals, making them sparkle. The cookies are stacked, with some overlapping each other, showing about one to two layers of thickness with a soft, slightly cracked texture on the top and sides. The light reflects gently on the sugar and the warm tones of the cookies, emphasizing their fresh and chewy appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of fresh?

Yes, canned pumpkin puree works perfectly. Be sure to press out excess moisture to avoid a too-wet dough.

Why do cookies sometimes spread too much?

Warm butter or overly soft dough causes cookies to spread flat. Make sure browned butter is cooled to the recommended temperature and chill the dough before baking.