Description
These chewy pumpkin snickerdoodle cookies combine the classic cinnamon sugar coating with a rich, autumnal pumpkin flavor and tender, buttery dough. Browned butter adds a nutty depth, while the pumpkin puree keeps the cookies soft and moist. Perfect for fall gatherings or any time you crave a comforting seasonal treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 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
Sugars
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 1/3 cup granulated sugar (for rolling)
For Rolling
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Trays: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- Brown the Butter: In a large stainless steel pan over medium heat, brown the butter. It will foam, pop, and crackle – just stir occasionally to prevent burning. When the butter is fragrant with brown bits and smells nutty, remove it from heat.
- Cool Butter: Pour the browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes, until it reaches 70-75°F (cool but still liquid), about 45-60 minutes.
- Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels onto it to absorb excess moisture. Repeat until the pumpkin measures about 1/3 cup and feels dry and dense like soft playdough.
- Mix Sugars with Butter: Whisk the cooled browned butter with the brown sugar and granulated sugar for 1 minute until it looks like wet sand.
- Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until smooth.
- Combine Dry Ingredients: Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes to firm up.
- Prepare Cinnamon Sugar and Shape Dough: In a small bowl, mix 1/3 cup granulated sugar with 1 teaspoon ground cinnamon. Scoop dough into 3-tablespoon balls and roll each in the cinnamon sugar. Place on baking trays 2-3 inches apart.
- Bake: Bake cookies one tray at a time for 10-12 minutes or until edges are golden brown and centers are puffy but slightly underbaked. Cool completely on a wire rack.
- Store: Store leftovers in an airtight container at room temperature for 2-3 days. For freezing, freeze dough balls and thaw to room temp before baking.
Notes
- Measure flour by spooning it into the measuring cup and leveling it off to prevent too much flour, which can lead to dry cookies.
- Make sure the browned butter is cool but still liquid before mixing, or cookies may spread too much.
- Drying the pumpkin puree ensures the dough isn’t too wet, which helps maintain the chewy texture.
- Chilling the dough briefly firms it up for easier handling and better texture.
- Cooking cookies one tray at a time ensures even baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per tray (approx. 24 minutes total for 2 trays)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin snickerdoodle cookies, brown butter cookies, chewy fall cookies, pumpkin spice cookies, cinnamon sugar cookies, autumn desserts
