Introduction

These snickerdoodle cookies get a seasonal twist with the addition of pumpkin and warm spices, offering a soft, tender bite with a perfectly crackled cinnamon-sugar coating. They’re a cozy treat that’s easy to make and sure to impress with their rich flavor and delightful texture.

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 (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. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. Once the butter is golden with brown bits and smells nutty, remove 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. The butter should be cool but still liquid to prevent cookies from spreading too much.
Step 4: Spread the pumpkin puree on a plate and press paper towels into it to soak up excess liquid. Repeat with fresh towels until the pumpkin is soft but dry, about 1/3 cup.
Step 5: When the butter is cool, whisk in both sugars for 1 minute until the mixture resembles wet sand.
Step 6: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
Step 7: Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda just until combined. Chill the dough in the fridge for at least 5 minutes to firm up.
Step 8: In a small bowl, mix the cinnamon and granulated sugar for rolling. Scoop the dough into 3-tablespoon balls, then roll each ball in the cinnamon sugar. Place spaced 2-3 inches apart on the prepared baking trays.
Step 9: Bake one tray at a time for 10-12 minutes, until edges are golden and the centers are puffy and slightly underbaked. Cool completely on a wire rack before enjoying.

Tips & Variations

Chilling the browned butter to the recommended temperature is key to preventing the cookies from spreading too much.
For a nuttier flavor, try adding 1/2 cup chopped pecans or walnuts to the dough before baking.
Use fresh pumpkin puree rather than canned if available, but make sure to dry it well to avoid extra moisture.
If you like a stronger cinnamon flavor, increase the cinnamon in the rolling sugar to 1 1/2 teaspoons.

Storage

Store leftover cookies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the cookie dough balls and thaw them at room temperature before baking fresh cookies. This way, you can enjoy warm, freshly baked cookies anytime.

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 whole eggs instead of egg yolks?

Using whole eggs will change the texture and moisture of the cookies, making them less tender. Egg yolks help create a richer, softer cookie, so it’s best to stick to the recipe.

Why is browning the butter important?

Browned butter adds a nutty, deep flavor that enhances the taste of these cookies. It also affects the texture, making them chewier and more complex compared to using melted plain butter.