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Chewy Pumpkin Snickerdoodle Cookies Recipe

Chewy Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

4.8 from 18 reviews

These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of snickerdoodles with the moist, rich flavors of pumpkin and warm pumpkin spices. Browned butter adds a deep, nutty flavor while the soft, chewy texture makes them perfect fall treats to enjoy with a cup of coffee or tea.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree (room temperature, dried to about 1/3 cup or 68–75 grams)
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar (packed)
  • 2 large egg yolks (room temperature)
  • 2 teaspoons vanilla extract
  • 1 2/3 cup + 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 Rolling

  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside for later use.
  2. Browning the Butter: In a large stainless steel pan over medium heat, melt the butter. Continue to cook while stirring occasionally, allowing it to foam, pop, and crackle until golden brown bits form and it smells nutty. Remove from heat promptly to prevent burning.
  3. Cool the Butter: Pour the browned butter (just under 1 cup or 184 grams) into a glass measuring cup and refrigerate, stirring every 20 minutes, until it reaches 70-75°F (21-24°C). The butter should be cool but still liquid to prevent cookies from spreading too much.
  4. Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels repeatedly to soak up excess liquid. Keep blotting and spreading until the pumpkin feels like soft playdough and measures about 1/3 cup (68-75 grams).
  5. Mix Sugars and Butter: Whisk the cooled browned butter with granulated sugar and brown sugar for about 1 minute until the mixture resembles wet sand.
  6. Add Egg Yolks and Vanilla: Whisk in the two egg yolks, vanilla extract, and the dried pumpkin puree until well combined.
  7. Combine Dry Ingredients: Fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just incorporated. Place the dough in the fridge for 5 minutes to firm up; chill longer if dough remains too soft.
  8. Prepare Cinnamon Sugar Coating: In a small bowl, mix 1/3 cup granulated sugar with 1 teaspoon ground cinnamon. Scooping the dough into 3 tablespoon-sized balls, roll each ball in the cinnamon sugar until coated. Arrange them 2-3 inches apart on the prepared baking trays.
  9. Bake the Cookies: Bake one tray at a time for 10-12 minutes. Cookies should have golden brown edges and a puffy, slightly underbaked middle. Allow to cool completely on wire racks before enjoying.
  10. Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking.

Notes

  • Accurately measure flour using the spoon-and-level method to avoid dense cookies.
  • Drying out the pumpkin puree is essential to prevent the dough from becoming too wet.
  • The browned butter enhances flavor and texture; do not skip this step.
  • Cooling the browned butter to the proper temperature helps prevent excessive spreading.
  • Use only egg yolks to maintain a chewy, tender texture.

Nutrition

Keywords: pumpkin snickerdoodle, chewy pumpkin cookies, fall cookies, browned butter cookies, pumpkin spice cookies

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