Pumpkin Snickerdoodle Cookies

Introduction

Snickerdoodle cookies get a seasonal twist with the addition of pumpkin puree and warm pumpkin spice. These soft, slightly puffy cookies have a delicate cinnamon sugar coating that perfectly complements their rich, buttery flavor. They’re a cozy treat ideal for fall or anytime you want a comforting dessert.

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

1. Step 1: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
2. 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 has brown bits and smells nutty, remove it from heat.
3. Step 3: Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes for about 45-60 minutes, until it cools to 70-75°F. The butter should be cool but still liquid to prevent cookies from spreading too flat.
4. Step 4: Spread the pumpkin puree on a plate and press stacked paper towels into it to absorb excess liquid. Repeat until the pumpkin feels soft but dry, about 1/3 cup remaining.
5. Step 5: When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until the mixture looks like wet sand.
6. Step 6: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
7. Step 7: Fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda just until combined. Chill the dough in the fridge for 5 minutes or longer if it remains soft.
8. Step 8: In a small bowl, mix the cinnamon and sugar for rolling. Scoop the dough into 3-tablespoon balls and roll each in the cinnamon sugar mixture. Place on prepared trays, spacing them 2-3 inches apart.
9. Step 9: Bake one tray at a time for 10-12 minutes, until edges are golden and centers are puffy and slightly underbaked. Let cool completely on a wire rack before enjoying.

Tips & Variations

• Use a kitchen thermometer to check the browned butter’s temperature precisely for best cookie texture.
• Pressing pumpkin puree dry is crucial to prevent excess moisture from affecting dough consistency.
• For a deeper cinnamon flavor, increase the cinnamon in the rolling mixture or add a bit to the dough itself.
• Substitute pumpkin spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if preferred.

Storage

Store leftover cookies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the dough balls and thaw to room temperature before baking. Baked cookies are best enjoyed fresh but can be gently reheated in the oven to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular canned pumpkin instead of Libby’s?

Yes, any plain canned pumpkin puree works well. Just be sure to drain excess moisture to maintain the right dough consistency.

Why do I need to chill the browned butter?

Chilling the browned butter until cool but still liquid prevents the cookies from spreading too thin and helps create a soft, puffy texture.

Pumpkin Snickerdoodle Cookies

Print Recipe

★★★★★

4.8 from 209 reviews

These Snickerdoodle Cookies with a pumpkin twist feature browned butter and pumpkin puree for a moist, flavorful treat with the signature cinnamon-sugar coating. The recipe uses a careful method to brown the butter and dry the pumpkin puree, creating tender cookies with warm autumn spice, perfect for fall baking.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 12–15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 1 cup unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature, drained to 1/3 cup)
• 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

For Rolling

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside for baking.
2. Brown the Butter: In a large stainless steel pan over medium heat, melt and brown the butter. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning until the butter becomes nutty and brown bits form on the bottom. Remove from heat immediately.
3. Cool the Browned Butter: Pour the browned butter (about 184 grams) into a glass measuring cup. Chill it in the fridge, stirring every 20 minutes, until the butter is cool but still liquid (70-75°F), about 45-60 minutes. This prevents cookies from spreading too thin.
4. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate. Press paper towels onto the surface repeatedly to soak up excess liquid until the pumpkin is thick and playdough-like, measuring roughly 1/3 cup (68-75 grams).
5. Mix Sugars and Butter: Whisk the cooled browned butter with the brown sugar and granulated sugar for 1 minute until the mixture resembles wet sand.
6. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until combined.
7. Fold in Dry Ingredients: Gently fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda just until combined. Avoid overmixing. Chill the dough in the fridge for 5 minutes or longer if needed to firm up.
8. Prepare Cinnamon Sugar Coating and Shape Dough: In a small bowl, mix the granulated sugar and ground cinnamon. Scoop dough into 3-tablespoon sized balls and roll each ball in the cinnamon sugar until coated. Place them spaced 2-3 inches apart on the prepared baking trays.
9. Bake Cookies: Bake one tray at a time for 10-12 minutes until the edges are golden and the centers are puffy and slightly underbaked. Cool completely on a wire rack before serving.
10. Store and Freeze Tips: Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking for best results.

Notes

• Measure flour by weighing or spooning it into the measuring cup to avoid packing and ensure accuracy.
• Brown butter carefully to avoid burning, which imparts a bitter flavor.
• Drying the pumpkin puree is essential to prevent cookie spread and maintain texture.
• Chilling dough helps cookies retain shape and texture during baking.
• Cookies are best enjoyed fresh but can be stored or dough frozen for later baking.

Keywords: snickerdoodle cookies, pumpkin snickerdoodles, browned butter cookies, pumpkin spice cookies, autumn cookies, cinnamon sugar cookies