These pumpkin snickerdoodle cookies are irresistibly chewy and gooey! Filled with the cozy flavors of brown butter, pumpkin spice, and cinnamon sugar, this viral recipe is a twist on my beloved brown butter snickerdoodles. The best part? No chill time or mixer needed!
Prep Time: 1 hour 50 minutes
Cook Time: 10 minutes
Total Time: 2 hours
Course: Dessert
Cuisine: American
Servings: 13 cookies
Ingredients:
- 1 cup unsalted American butter (see notes)
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tbsp dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all-purpose flour (see notes for measuring)
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions:
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter: In a large stainless steel pan over medium heat, melt the butter. It will foam, pop, and crackle—this is normal! Stir occasionally. Once the butter turns golden brown with nutty bits at the bottom, remove it from the heat. You’ll need just under 1 cup of browned butter (184g). Pour it into a glass measuring cup and let it cool in the fridge for 45-60 minutes, stirring every 20 minutes. The temperature should reach 70-75°F (21-24°C). If the butter is too warm, the cookies will spread too much.
- Prepare the pumpkin puree: Spread the pumpkin puree on a plate and press paper towels to soak up excess moisture. Continue pressing and changing towels until the pumpkin feels dry and resembles soft playdough, measuring roughly 1/3 cup (68-75g).
- Mix the dough: Once the butter has cooled, whisk the brown sugar and granulated sugar into it for about 1 minute until the mixture resembles wet sand. Add the egg yolks, vanilla extract, and dried pumpkin puree, and whisk until smooth.
- Combine dry ingredients: In a separate bowl, mix the flour, pumpkin spice, baking soda, cream of tartar, and salt. Fold these dry ingredients into the butter mixture until just combined. Chill the dough for 5 minutes if it feels soft.
- Roll the cookies: In a small bowl, combine cinnamon and granulated sugar. Using a 3-tbsp cookie scoop, roll each dough ball in the cinnamon-sugar mixture, then place them on the prepared baking sheet, spaced about 2-3 inches apart.
- Bake: Bake one tray at a time for 10-12 minutes or until the edges are golden and the centers are puffy and slightly underbaked. Let the cookies cool completely on a wire rack.
- Store: Keep leftover cookies in an airtight container at room temperature for 2-3 days. If freezing cookie dough, allow the balls to come to room temperature before baking.
Notes:
- Measuring flour: Always fluff the flour and spoon it into the measuring cup for the most accurate measurement.
- Brown butter tip: Cooling the butter properly is key to achieving a chewy cookie texture. Let it cool to 70-75°F (21-24°C) before mixing it into the dough.
- For smaller cookies: Use a 2-tbsp scoop and bake for around 9 minutes.
- Use Libby’s Pumpkin Puree for consistent moisture levels.
Common Problems:
- Thicker cookies: Be sure to remove as much moisture from the pumpkin as possible—this will prevent overly puffy cookies.
- Flat cookies: If the butter is too warm, the cookies will spread too much. Make sure it’s properly cooled!
Enjoy these warm, gooey pumpkin snickerdoodle cookies for a perfect fall treat!
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