These pumpkin snickerdoodle cookies are super chewy and gooey! Each cookie is packed with fall flavors like brown butter, pumpkin spice, and cinnamon sugar. This viral recipe is a twist on my popular brown butter snickerdoodles that requires no chill time and no mixer!
I have perfected the best chewy pumpkin cookies! I love a twist on a classic snickerdoodle – like my apple snickerdoodles and chocolate snickerdoodles, and I wanted to make a fall version with fresh pumpkin.
Most pumpkin cookies are thick and cake-like, but these are super chewy with gooey centers and crispy edges, just like chocolate chip pumpkin cookies. They have all of the classic snickerdoodle flavors but are elevated with brown butter and pumpkin spice.
These pumpkin snickerdoodle cookies are the most popular pumpkin dessert on Cambrea Bakes and are a MUST BAKE for the season (but also year-round)!
Table of Contents
Why You’ll Love This Recipe
- These pumpkin cookies have the perfect thickness and are insanely chewy with gooey centers.
- Just like my molasses crinkle cookies, every bite is packed with warm fall flavors like nutty brown butter, pumpkin spice, and cinnamon.
- While there are a few extra steps involved, this recipe requires no stand mixer or chill time. For an even easier recipe, try out apple pie sugar cookies!
- Pumpkin snickerdoodle cookies are perfect for your Fall baking list; my moist apple cake and these cookies are my most popular requests with friends and family!
Ingredient Notes and Substitutions
Pumpkin puree: I tested these pumpkin snickerdoodles cookies with a few Organic and off-brand pumpkin purees but they have way too much liquid. I recommend only using Libby’s Pumpkin Puree. You won’t use all of the puree but you can make my pecan pumpkin bread or pumpkin cake with the rest of it!
Dark brown sugar: This recipe is best with dark brown sugar but can be made with light brown sugar as well.
Egg yolk: For rich and gooey centers and a chewy texture, egg yolks are used instead of whole eggs. This also keeps them from having a cakey texture!
Pumpkin spice: You can make your own pumpkin spice blend or buy it at the store.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
How to Make Pumpkin Snickerdoodle Cookies
Before you start, line two baking sheets with parchment paper and set them aside.
STEP 1: Brown the butter. Cook the cold butter in a stainless steel pan, until browned. Pour it into a large mixing bowl and set it aside to cool to room temperature. Then place the bowl in the fridge until a thermometer reads 75°F.
The butter must be cool but still liquid in order for the cookies to have a chewy texture!
Step 2: Squeeze the pumpkin puree dry. Measure the pumpkin puree and place it on a plate. Press paper towels onto the pumpkin to absorb the liquid.
The towel should have barely any moisture on it when it’s ready! It should feel like soft play dough and you should have roughly 1/3 cup (67-75 g) of pumpkin now. Set aside until ready to use.
Step 3: Cream the butter and sugars together. Once the butter is cool, whisk in the granulated sugar and dark brown sugar until well combined.
Step 4: Mix in the wet ingredients. Whisk in the egg yolks and vanilla extract until combined.
STEP 5: Mix in the pumpkin. Then whisk in the dried pumpkin puree.
STEP 6: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until just combined.
Do not overmix the dough or the cookies will be tough and dense. Set the bowl of dough in the fridge to firm up for 5 minutes.
Step 7: Scoop and roll in sugar. Use a large cookie scoop to scoop the pumpkin cookie dough onto the prepared baking sheets.
Roll each dough ball in cinnamon sugar and return them to the trays, spaced at least 2-3 inches apart.
Step 8: Bake! Bake each tray at 350 F/180 C for 10-12 minutes or until the edges are golden brown and the center is puffy. Let the tray cool on a wire rack before removing then enjoy your pumpkin snickerdoodle cookies!
While one tray bakes, leave the other tray on the counter at room temperature.
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Let the brown butter cool before using. You want the butter to be completely cool before using it. I recommend leaving it out at room temperature for 30-40 minutes. You can chill it in the fridge to cool it faster but watch it carefully so it doesn’t solidify!
- Use Libby’s Pumpkin Puree. I found that Libby’s Pumpkin is very consistent amongst cans and has little moisture compared to others. These pumpkin snickerdoodle cookies will have the best results with this brand!
- Baking times may vary. All ovens are different and your cookies may bake quicker or take longer than the indicated baking time. Keep an eye on them and look for signs of doneness frequently!
Storage and Freezing
Store leftover pumpkin snickerdoodle cookies at room temperature in an airtight container or ziplock bag for 2-3 days.
If you want to freeze the dough balls, do not roll them in the cinnamon sugar or they will melt in the freezer. Store the scooped cookie dough in an airtight container or freezer bag. When you are ready to bake them, let them come to room temperature then roll them in cinnamon sugar and bake!
Recipe FAQs
No, these two cans of pumpkin are very different. You should only use pumpkin puree in this recipe!
Here are a few things to check if your cookies don’t spread: Was your butter solidified or still liquid? The butter needs to be cold but liquid! Did you use a kitchen scale to measure the ingredients? If not, there was likely too much flour. You should also check the freshness of your baking soda!
Look for the edges of the cookies to be golden brown with pale puffy centers! They will continue to bake on the tray while they cool.
YES! This step is critical for achieving extra chewy cookies. If you skip this step, the cookies will be thick and cakey.
Make sure you are absorbing the liquid from the pumpkin puree. It should feel like soft playdough when it’s ready to use. The second thing is making sure the butter is cool. If the butter is slightly warm or if it gets too cold and solidified, the cookies will not spread.
I found this can happen when you absorb too much liquid from the pumpkin puree. Absorbing too much liquid can mess with the structure of the cookie texture, making it fall apart. I would also try baking them 1-2 minutes longer. If cookies aren’t quite baked enough they will fall apart and be crumbly.
Make sure to follow the recipe completely, especially when cooling the butter. If your butter is too warm they will spread!
other pumpkin recipes you’ll love
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Chewy Pumpkin Snickerdoodle Cookies
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!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 teaspoon vanilla extract
- 1 2/3 cup + 1 tbsp all-purpose flour, **see notes for measuring**
- 1 1/2 tsp pumpkin spice
- 1 teaspoon baking soda
- 1 tsp cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar, for rolling
- 1/2 tsp ground cinnamon, for rolling
Instructions
- Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
- Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.1 cup (226 g) unsalted American butter
- You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.
- Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).2/3 cup (156 g) Libby's Pumpkin Puree
- When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.1/2 cup (108 g) granulated sugar, 1/2 cup + 2 tbsp (128 g) dark brown sugar
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.2 (38 g) large egg yolks, 2 teaspoon vanilla extract
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!1 2/3 cup + 1 tbsp (208 g) all-purpose flour, 1 1/2 tsp pumpkin spice, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 tsp cream of tartar
- Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.1/3 cup (67 g) granulated sugar, 1/2 tsp ground cinnamon
- Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Substitute coconut yogurt for the egg yolk.