Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with the warm spices and moist texture of pumpkin puree. Browned butter adds a rich, nutty flavor while the pumpkin puree keeps the cookies soft and chewy. Perfect for fall or any time you crave a comforting, seasonal twist on a beloved cookie classic.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter (for browning, about 184 grams after browning)
- 2/3 cup Libby's Pumpkin Puree, room temperature (about 68-75 grams, drained)
- 2 large egg yolks, room temperature (38 grams)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour (208 grams)
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
Sugars
- 1/2 cup granulated sugar (108 grams)
- 1/2 cup + 2 tablespoons dark brown sugar, packed (128 grams)
- 1/3 cup granulated sugar (67 grams) for rolling
Coating
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Bake Butter: In a large stainless steel pan, brown the butter over medium heat. It will foam, pop, and crackle—this is normal. Stir occasionally to prevent burning. Once the butter is covered with brown bits and smells nutty, remove from heat. Measure about 184 grams (just under 1 cup) of browned butter and transfer to a glass measuring cup.
- Cool Butter: Chill the browned butter in the fridge, stirring every 20 minutes, for about 45-60 minutes until it cools to 70-75°F (cool but still liquid). This step prevents the cookies from spreading too much when baked.
- Drain Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels into it to absorb excess moisture. Repeat soaking with fresh paper towels until the pumpkin feels dry like soft playdough and measures roughly 1/3 cup (68-75 grams).
- Mix Sugars and Butter: Once the browned butter is cooled, whisk in the dark brown sugar and granulated sugar for 1 minute until the mixture resembles wet sand.
- Add Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and drained pumpkin puree until fully incorporated.
- Combine Dry Ingredients: Fold in the all-purpose flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just combined. Avoid overmixing.
- Chill Dough: Place the dough bowl in the fridge for at least 5 minutes to firm up. Chill longer if dough feels too soft to handle.
- Prepare Coating: In a small bowl, mix the granulated sugar and ground cinnamon for rolling the cookie dough balls.
- Shape and Roll: Scoop dough into 3-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture, then place on prepared baking sheets about 2-3 inches apart.
- Bake: Bake one tray at a time for 10-12 minutes until edges are golden and centers are puffy and slightly underbaked.
- Cool and Store: Let cookies cool completely on a wire rack before enjoying. Store leftovers in an airtight container at room temperature for 2-3 days. Dough can be frozen; thaw to room temperature before baking.
Notes
- Brown the butter carefully to avoid burning; the nutty aroma signals it’s ready.
- Draining the pumpkin puree prevents the dough from becoming too wet and keeps cookies chewy.
- Chilling the browned butter to 70-75°F is important to control cookie spread while baking.
- Do not overmix the dough to maintain tender cookies.
- Bake the cookies one tray at a time for even cooking.
- Cookies are best enjoyed the day they are baked but can be stored for 2-3 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
