Description

These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of pumpkin spice with the classic cinnamon sugar coating, delivering a soft, chewy texture and a rich buttery flavor with a hint of nutty browned butter. Perfect for fall or anytime you crave a seasonal treat with a comforting twist.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter
2/3 cup pumpkin puree, room temperature
1/2 cup granulated sugar
1/2 cup plus 2 tablespoons dark brown sugar, packed
2 large egg yolks, room temperature
2 teaspoons vanilla extract

Dry Ingredients

1 2/3 cups plus 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 Coating

1/3 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Prepare for baking: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper to prevent sticking and ensure even baking.
Brown the butter: In a large stainless steel pan over medium heat, melt the butter. Stir occasionally as it foams and pops. Remove from heat when brown solids form and the aroma turns nutty, indicating the butter is browned perfectly.
Chill browned butter: Transfer the browned butter to a glass measuring cup and refrigerate, stirring every 20 minutes, until it cools to about 70–75°F but remains fluid. This cooling process takes approximately 45–60 minutes.
Prepare pumpkin puree: Spread the pumpkin puree on a plate and press with paper towels to absorb excess liquid. Repeat this process with fresh towels until the puree reaches about 1/3 cup and feels dry to prevent soggy dough.
Mix wet ingredients: In a large bowl, whisk the cooled browned butter, granulated sugar, and brown sugar together for one minute until the mixture resembles wet sand in texture.
Add yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and the prepared dry pumpkin puree until fully incorporated and smooth.
Add dry ingredients: Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt. Mix just until combined to avoid overworking the dough.
Chill dough briefly: Refrigerate the dough for 5 minutes to firm it up. If the dough remains too soft, chill it longer until it holds its shape better for rolling.
Prepare cinnamon sugar: In a small bowl, combine the granulated sugar and ground cinnamon to create the coating mixture.
Portion and coat dough: Scoop the dough into 3-tablespoon balls. Roll each ball thoroughly in the cinnamon sugar mixture and place them on the prepared baking sheets, spacing them 2–3 inches apart to allow for spreading.
Bake cookies: Bake one tray at a time for 10–12 minutes, or until the edges turn golden brown and the centers puff up but are slightly underbaked for the best chewy texture. Remove from oven and cool completely on a wire rack.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. Alternatively, freeze the dough balls and thaw them to room temperature before baking for fresh cookies any time.

Notes

Chilling the dough briefly helps to prevent excessive spreading and maintains a chewy texture.
Browned butter adds a rich, nutty flavor that enhances the overall taste of the cookies.
Pressing the pumpkin puree to remove excess moisture is crucial to avoid soggy cookies.
For best results, bake one tray at a time to ensure even baking without crowding the oven.
Cookie dough balls can be frozen for convenience and baked fresh when needed.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin cookies, snickerdoodle, chewy cookies, fall dessert, cinnamon sugar cookies, browned butter cookies, pumpkin spice cookies