Print

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/pumpkin-snickerdoodle-cookies/