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Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies

Bring the cozy flavors of fall into your kitchen with these soft and chewy Pumpkin Snickerdoodle Cookies—perfectly spiced, irresistibly sweet, and impossible to eat just one!
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 180 kcal

Ingredients
  

For the cookies:

  • 1 cup unsalted American butter
  • 2/3 cup Libby's Pumpkin Puree room temperature
  • 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 cups + 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
 

  • Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  • In a large stainless steel pan, brown the butter over medium heat until it turns nutty and browned. Remove from heat.
  • Chill the browned butter in the fridge, stirring every 20 minutes, until it reaches 70-75°F (21-24°C).
  • Pat dry the pumpkin puree with paper towels until it feels dry like soft playdough, about 1/3 cup (68-75 grams).
  • Whisk the cooled butter with brown sugar and granulated sugar until it resembles wet sand.
  • Add egg yolks, vanilla, and dried pumpkin puree, and mix well.
  • Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes.
  • In a small bowl, mix cinnamon and sugar. Roll 3 tablespoon-sized dough balls in the cinnamon sugar and place them on the baking sheet.
  • Bake one tray at a time for 10-12 minutes until edges are golden brown and the middle is puffy. Let cool on a wire rack.
  • Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, bring them to room temperature before baking.

Notes

Notes:
- For the best texture, ensure the butter is cool but still liquid.
- Chilling the dough helps prevent spreading in the oven.
Keyword chewy pumpkin snickerdoodles, fall cookie recipes, snickerdoodle recipe with pumpkin, soft pumpkin cookies