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Chewy pumpkin snickerdoodle cookies are a fall twist on a classic favorite. These cookies come out irresistibly soft with just the right chew and a gentle pumpkin warmth in every bite, all while using accessible pantry staples and making the most of your pumpkin puree.
When I made these the first rainy weekend of October the kitchen filled with a cozy scent and everyone hovered near the oven waiting for a taste. Now I bake extra batches so we never run out during pumpkin season
Gather Your Ingredients
- Unsalted butter: Gives a rich base and browns for a nutty depth. Choose a good quality butter for the best flavor
- Libbys pumpkin puree: Delivers authentic pumpkin flavor. Make sure it is at room temperature and avoid pumpkin pie filling
- Granulated sugar: Brings sweetness and helps cookies spread. Use pure cane sugar for best texture
- Dark brown sugar: Provides chew and molasses undertone. Pack the sugar into the cup for accuracy
- Egg yolks: Make the cookies extra tender and richer than whole eggs. Let them reach room temperature for better mixing
- Vanilla extract: Adds warmth and enhances spice. Pure vanilla gives superior aroma
- Pumpkin spice: Is the hallmark of these cookies. Use a fresh spice mix for real autumn flavor
- Baking soda: Lifts the cookies so they bake up tall and soft. Always check it is fresh
- Cream of tartar: Gives snickerdoodles their signature tang. This keeps the texture plush
- Kosher salt: Balances the sweetness and sharpens flavors. Look for fine crystals that dissolve easily
- Granulated sugar for rolling: Ensures a crispy edge. Roll generously for the classic bite
- Ground cinnamon in the coating: Brings a double hit of spice. Choose Saigon cinnamon for best aroma
How to Make It
- Preheat and Prepare Trays:
- Set the oven to 350 F or 180 C and line two baking trays with parchment to prevent sticking and promote even baking
- Brown the Butter:
- Place butter in a large stainless pan over medium heat. Stir and watch as it foams and pops then turns golden brown with nutty aroma in about 5 to 8 minutes. Take off heat once you see browned bits on the bottom. Pour into a measuring cup and cool in the fridge for 45 to 60 minutes stirring every 20 minutes until temperature reads just below room temp and the butter is liquid but cool
- Dry the Pumpkin Puree:
- Spread pumpkin puree over a plate. Press several layers of paper towel onto it to blot away excess liquid. Scrape and repeat until the puree resembles soft clay and weighs about one third cup. This step ensures cookies will not be cakey
- Mix Butter and Sugars:
- Whisk cooled browned butter and both sugars for a full minute until it looks like damp sand and is well blended
- Combine Wet Ingredients:
- Whisk in the egg yolks vanilla and prepared pumpkin until the mixture is smooth and cohesive
- Mix in Dry Ingredients:
- Fold in flour pumpkin spice salt cream of tartar and baking soda just until you no longer see dry patches. Chill dough for five minutes to help it hold shape
- Shape and Coat the Dough:
- Mix cinnamon and sugar in a small bowl. Scoop dough into balls using three tablespoons each then roll them in cinnamon sugar until coated. Space them 2 to 3 inches apart on baking sheets to allow for spreading
- Bake and Cool:
- Bake for 12 minutes or until edges look set but centers are still soft. Let cookies cool on the tray for five minutes before moving to a rack
- Store or Freeze:
- Keep leftovers in an airtight container at room temperature for up to three days. For longer storage freeze dough balls and let them come to room temperature before baking for fresh cookies anytime
My favorite part of these cookies is the moment the browned butter hits the sugar. It smells like caramel popcorn and every time my kids rush over to taste the dough. I always save a spoonful for my eldest who insists it is the best part of fall
Flavor Boosters
Freezes perfectly so you can have a warm pumpkin treat whenever you like
Serving Suggestions
Serve these cookies warm from the oven with a cold glass of milk or even a mug of spiced chai. For an extra touch sandwich two cookies with whipped cream cheese frosting for a decadent treat. Pack them into gift boxes lined with parchment for a seasonal hostess gift that never lasts long
Creative Twists
Snickerdoodles have old German roots and are a staple in American baking especially in the fall. Pumpkin adds the autumn twist that modern bakers crave merging tradition with trend. The brown butter method is a classic French technique that elevates even American cookies to bakery level. Replace pumpkin spice with apple pie spice if you want to pivot the flavor to a more apple-forward season. Try adding a pinch of cardamom for a winter holiday version. Swapping brown sugar for maple sugar turns the cookies into a November showstopper
Weigh your dried pumpkin for consistency and to avoid cakey cookies every time. Never skip browning the butter as this step gives a caramelized depth that sets these apart from ordinary pumpkin cookies.
Common Questions About This Recipe
- → Why is the butter browned before mixing?
Browning the butter adds depth of flavor, giving the cookies a nutty, rich aroma and improving their texture.
- → How do I ensure the pumpkin puree isn’t too watery?
Absorb moisture with paper towels until the puree has a dry, soft dough consistency, preventing excess spread.
- → Can I freeze the dough balls?
Yes, freeze them and bring to room temperature before baking to maintain their chewy texture.
- → What makes these cookies chewy?
Careful chilling of the browned butter and dough, along with egg yolks, results in a delightfully chewy bite.
- → Do I have to use cream of tartar?
Cream of tartar is crucial for signature snickerdoodle tang and helps achieve the classic soft texture.