These Pumpkin Snickerdoodle Cookies are soft in the middle, lightly crisp around the edges, and covered in a generous layer of cinnamon sugar. Brown butter adds a warm, nutty flavor, while pumpkin puree and pumpkin spice give the cookies that cozy fall taste without making them cakey. The key to getting a chewy texture is removing some of the extra moisture from the pumpkin before mixing the dough. This recipe is inspired by the classic combination of pumpkin, brown butter, and cinnamon sugar, with a few practical adjustments to make the cookies easy to bake at home.
Ingredients
For the cookie dough:
- 1 cup (226 g) unsalted butter
- 2/3 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tablespoons packed dark brown sugar
- 2 large egg yolks, preferably at room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon fine salt
For the cinnamon sugar coating:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Also Read: Oven Roasted Sausage and Potatoes
How to Make Pumpkin Snickerdoodle Cookies
1. Brown the butter
Place the butter in a large pan over medium heat. Let it melt and continue cooking, stirring occasionally, until it foams and develops golden-brown bits at the bottom. The butter should smell nutty and toasted. Remove it from the heat before the milk solids become too dark.
2. Cool the brown butter
Pour the brown butter into a heatproof bowl or measuring cup and place it in the refrigerator. Stir it occasionally as it cools. You want the butter to become cool but remain liquid rather than turning completely solid. This small step helps control how much the cookies spread in the oven. :contentReference[oaicite:1]{index=1}
3. Remove excess moisture from the pumpkin
Spread the pumpkin puree over a plate. Press several layers of paper towels over the surface to absorb excess moisture. Scrape the pumpkin together, spread it out again, and repeat until it becomes noticeably thicker and resembles soft dough. Do not skip this step if you want chewy cookies rather than soft, cakey ones.
4. Mix the butter and sugars
Once the butter has cooled, whisk it together with the granulated sugar and brown sugar for about a minute. The mixture should look smooth and slightly sandy.
5. Add the wet ingredients
Whisk in the egg yolks and vanilla extract. Add the dried pumpkin puree and mix until everything is evenly incorporated.
6. Add the dry ingredients
In the same bowl, fold in the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Mix just until no dry streaks remain. Avoid overmixing the dough because it can make the finished cookies tougher.
7. Chill the dough
Refrigerate the dough for about 10 to 15 minutes. If it still feels too soft to scoop, give it a little more time in the refrigerator. You want dough that is firm enough to shape but not hard.
8. Coat the cookies
Mix the granulated sugar and cinnamon in a small bowl. Scoop the dough into roughly 3-tablespoon portions and roll each portion into a ball. Roll the balls generously in the cinnamon sugar and place them on parchment-lined baking sheets, leaving about 2 to 3 inches between them.
9. Bake
Preheat the oven to 350°F (180°C). Bake one tray at a time for about 10 to 12 minutes. The edges should look set and lightly golden, while the centers can still look slightly puffy and soft. The cookies will continue to firm up as they cool, so avoid waiting for the centers to look completely done in the oven.
10. Cool and serve
Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. For an extra cinnamon-sugar finish, sprinkle a little of the remaining mixture over the warm cookies.
Also Read: Pumpkin Spice Brownies
What You Can Do Better
The biggest difference between a good pumpkin cookie and a really chewy one comes down to moisture control. Pumpkin puree naturally contains a lot of water, so using it straight from the can can leave you with puffy, cakey cookies. Patting the puree dry helps concentrate the pumpkin flavor while keeping the dough closer to a traditional snickerdoodle texture.
For more consistent results, weigh the flour instead of scooping it directly into a measuring cup. Too much flour can make the cookies thick and dry. Also, don’t rush the brown butter cooling step. Butter that is too warm can cause excessive spreading, while butter that has become completely solid may prevent the cookies from spreading enough.
If you prefer smaller cookies, use about 2 tablespoons of dough per cookie and begin checking them a few minutes earlier. Larger cookies will give you softer, chewier centers.
Storage
Store completely cooled cookies in an airtight container at room temperature for about 2 to 3 days. For longer storage, you can freeze the unbaked dough portions. Freeze the dough balls before coating them in cinnamon sugar, then thaw them until workable, roll them in the cinnamon sugar, and bake.
Also Read: Apple Cheesecake Bars
Recipe at a Glance
| Details | Information |
|---|---|
| Prep Time | About 1 hour 50 minutes |
| Cook Time | 10–12 minutes |
| Total Time | About 2 hours |
| Yield | About 13 large cookies |
| Oven Temperature | 350°F (180°C) |
| Course | Dessert |
| Texture | Chewy centers with lightly crisp edges |
Nutritional Information
The approximate nutrition below is based on one large cookie and can vary depending on the exact ingredients and portion size.
| Nutrient | Amount Per Cookie |
|---|---|
| Calories | 193 kcal |
| Carbohydrates | 15 g |
| Protein | 1 g |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Cholesterol | 67 mg |
| Sodium | 186 mg |
| Fiber | 0.4 g |
| Sugars | 14 g |
These figures are estimates and will change with ingredient brands, measurements, and cookie size. The nutritional values are broadly based on the source recipe’s published nutrition information. :contentReference[oaicite:5]{index=5}
Also Read: Ooey Gooey Butter Cake
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices, while pumpkin puree is simply cooked pumpkin. Use plain pumpkin puree for this recipe.
Why do pumpkin cookies sometimes turn out cakey?
Too much moisture is one of the main reasons. Pumpkin puree contains considerable water, so removing some of that moisture before adding it to the dough helps produce a denser, chewier cookie. :contentReference[oaicite:6]{index=6}
Can I make the dough ahead of time?
Yes. The shaped dough can be refrigerated for up to about 24 hours. Let it soften slightly before rolling in the cinnamon sugar and baking.
Can I freeze Pumpkin Snickerdoodle Cookies?
Yes. For the best texture, freeze the unbaked dough balls without the cinnamon-sugar coating. When you’re ready to bake, let them soften enough to coat, roll them in cinnamon sugar, and bake.
How do I know when the cookies are done?
The edges should be set and lightly golden while the centers remain a little soft and puffy. They will firm up as they cool, so taking them out while the centers still look slightly underbaked helps keep them chewy.
