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Chewy Pumpkin Snickerdoodle Cookies Recipe

Chewy Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

5.3 from 18 reviews

These Chewy Pumpkin Snickerdoodle Cookies blend the warm spices of pumpkin pie with the classic snickerdoodle cinnamon sugar coating. Browned butter adds a rich, nutty flavor while the pumpkin puree keeps the cookies soft and chewy. Perfect for fall baking and sharing with loved ones!

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 (208 g)
  • 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 g)
  • 1/2 cup + 2 tablespoons dark brown sugar, packed (128 g)
  • 1/3 cup granulated sugar, for rolling (67 g)
  • 1 teaspoon ground cinnamon, for rolling

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
  2. Brown the Butter: In a large stainless steel pan over medium heat, cook the butter until it foams, pops, and crackles—this is normal. When it turns golden with nutty brown bits and aroma, remove from heat. Pour just under 1 cup (184 g) of browned butter into a measuring cup and chill in the fridge, stirring every 20 minutes until it reaches 70-75°F and is still liquid, about 45-60 minutes.
  3. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate, press with paper towels to soak up excess moisture, and repeat until the pumpkin feels dry and soft like playdough, measuring about 1/3 cup (68-75 g).
  4. Mix Sugars and Butter: Whisk the cooled browned butter with granulated sugar and dark brown sugar for 1 minute until mixture resembles wet sand.
  5. Add Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until combined.
  6. Incorporate Dry Ingredients: Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt just until combined. Refrigerate the dough for at least 5 minutes to firm up.
  7. Prepare Cinnamon Sugar Coating: In a small bowl, mix the 1/3 cup granulated sugar with ground cinnamon.
  8. Shape and Coat: Scoop dough into 3 tablespoon-sized balls. Roll each ball thoroughly in the cinnamon sugar mixture and place on the prepared baking sheets, spaced 2-3 inches apart.
  9. Bake: Bake one tray at a time for 10-12 minutes, until edges are golden brown and centers are puffed but slightly underbaked.
  10. Cool and Serve: Let cookies cool completely on wire racks before enjoying. Store leftovers in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw at room temperature before baking.

Notes

  • Browned butter must be cooled to 70-75°F to prevent excessive spreading of cookies.
  • Drying the pumpkin puree ensures the dough isn’t too wet, helping cookies maintain chewy texture.
  • Cream of tartar is important for the traditional snickerdoodle tang and texture.
  • Refrigerating dough helps firm it and maintain shape.
  • When freezing dough balls, thaw them fully before baking for best results.

Nutrition

Keywords: chewy pumpkin snickerdoodles, pumpkin cookies, fall cookies, browned butter cookies, cinnamon sugar cookies, chewy cookies, pumpkin spice cookie recipe

Find it online: https://bakedbylisa.com/chewy-pumpkin-snickerdoodle-cookies-recipe/