These pumpkin snickerdoodle cookies are super chewy and gooey! They are packed with fall flavors like brown butter, pumpkin spice, and cinnamon sugar. This recipe requires no chill time, no mixer, and turns out perfect every time!
My brown butter snickerdoodle cookies got a fall twist with fresh pumpkin and they are to die for!
I never cared for most pumpkin cookies because they tend to be really thick and cake-like. A chewy pumpkin cookie recipe was at the top of my list for fall baking and this recipe delivers all of the chewy gooey texture you could ever want!
This recipe includes some of the usual snickerdoodle cookie ingredients with the addition of fresh pumpkin, brown butter, and pumpkin spice to make them fall-flavored.
With no mixer or chill time, these cookies are quick and easy to make for any occasion this season. If you love pumpkin and snickerdoodles, you are going to love this recipe!!
For more pumpkin recipes, try Chocolate Chip Pumpkin Cake, Pumpkin Churro Macarons, and Pumpkin Bread with Cinnamon Pecan Streusel.
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why you'll love this recipe
- Fall baking: These pumpkin cookies are perfectly spiced with warm fall flavors, making them perfect for the fall season.
- Chewy pumpkin cookies: Many recipes out there are very thick and cakey, but these have the perfect thickness and are insanely chewy with super gooey centers.
- Packed with flavor: Every bite has flavors of nutty brown butter, pumpkin spice, cinnamon, and pumpkin. They are guaranteed to be the best fall cookie you'll EVER make!
- Quick and easy to make: No mixer or chill time makes this recipe quick and easy to whip up for any occasion!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Pumpkin puree: I used Libby's Pumpkin Puree in this recipe. These cookies were tested with a few Organic and off-brand pumpkin purees but they have way too much liquid so I don't recommend using a different brand.
- Dark brown sugar: This recipe is best with dark brown sugar but can be made with light brown sugar if desired.
- Egg yolk: The egg yolks give these cookies their super rich and gooey centers and also make them super chewy.
- Pumpkin spice: You can make your own pumpkin spice blend or buy it at the store.
recipe instructions
Here's how to make these pumpkin snickerdoodle cookies! You won't need a stand mixer to make the dough. All you need is a mixing bowl, a whisk, and a large 3-tablespoon cookie scoop. Before you start, line two baking sheets with parchment paper.
STEP ONE: Brown the butter. In a stainless steel pan, cook the butter over medium heat for 9-10 minutes or until browned. While cooking, the butter will foam, bubble, and pop. This is normal! Stand by the butter stirring it occasionally so it doesn't burn. Once the butter has brown bits of butter solid at the bottom of the pan and it smells nutty, pour it into a large mixing bowl and set it aside to cool to room temperature for 20 minutes. Then place the bowl in the fridge for 5-10 minutes or until it feels cool, but is not solidified. The butter must feel cool in order for the cookies to have a chewy texture!
STEP TWO: Squeeze the pumpkin puree dry. Measure the pumpkin puree and place it in between a few paper towels. Press the paper towels into the pumpkin until almost all of the liquid has been absorbed and it feels like soft playdough. You should have roughly ⅓ cup or 76 grams of pumpkin now. Set aside until ready to use.
STEP THREE: Cream the butter and sugars together. Once the butter is at room temperature, whisk in the granulated sugar and dark brown sugar until well combined.
STEP FOUR: Mix in the wet ingredients. Whisk in the pumpkin puree, vanilla extract, and egg yolks until combined.
STEP FIVE: Mix 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 aside to firm up for 5 minutes.
STEP SIX: Scoop and roll the dough balls. Use a large (roughly 3 tablespoons) cookie scoop to scoop the dough onto the prepared baking sheets. Roll each ball in cinnamon sugar and return them to the trays, spaced at least 2 inches apart. Bake one tray at a time and leave the other tray on the counter at room temperature.
STEP SEVEN: Bake! Bake each tray at 350 F/180 C for 9-10 minutes or until the edges are golden brown and the center is puffy.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements and is highly recommended for the best results! To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- 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 other brands.
- 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 & freezing
- Room temperature: Store the baked cookies at room temperature in an airtight container or ziplock bag for 2-3 days.
- Freezer: 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 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!
faq's
No, these two cans of pumpkin are very different. You should only use pumpkin puree in this recipe!
There are a few reasons why these cookies won't spread. The brown butter got too cold and solidified, the dough was chilled before baking, or the flour was measured incorrectly. You should also check the freshness of your baking soda. Drop a small teaspoon in a cup of white vinegar. If it starts to foam, it's fresh! If you don't see any activity, throw it out and buy a new can.
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.
You can definitely freeze the cookie dough before baking them. I recommend not rolling them in sugar if you plan to freeze them. Then when you are ready to bake, let them come to room temperature, roll them in cinnamon sugar, then bake!
YES! This step is critical for achieving extra chewy cookies. If you skip this step, the cookies will be thicker and cakier.
The first thing I would check is whether you are squeezing out all the liquid from the pumpkin puree. It should feel pretty dry 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 got too cold and solidified, the cookies will not spread as much and will be cakier.
more cookie recipes to try
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Recipe 📖
Chewy Pumpkin Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter cubed *SEE NOTES*
- ⅔ cup Libby's Pumpkin Puree room temperature
- ½ cup granulated sugar
- ½ cup + 2 tbsp dark brown sugar packed
- 2 large egg yolks room temperature
- 2 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour **SEE NOTES**
- 1 ½ teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1 ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar for rolling
- ½ teaspoon 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 in a large stainless steel pan. This will take about 9-11 minutes. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn.1 cup unsalted butter
- When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just slightly under 1 cup of browned butter. Pour it into a bowl and set it aside to cool at room temperature for 20 minutes. Then chill the bowl in the fridge for 5-10 minutes. Do not let it solidify. The butter must be cool but still liquid!
- Place the ⅔ cup of pumpkin puree on a plate. Use a few paper towels to press into it and soak up the extra liquid. You should do this 3-4 times (with a new paper towel each time) or until the pumpkin feels pretty dry like soft playdough, and now measures roughly ⅓ cup (76 grams).⅔ cup Libby's Pumpkin Puree
- When the butter is cool, whisk in the brown sugar and granulated sugar until well combined. It should look like wet sand.½ cup granulated sugar, ½ cup + 2 tablespoon dark brown sugar
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.2 large egg yolks, 2 teaspoon vanilla extract
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.1 ⅔ cup all-purpose flour, 1 ½ teaspoon pumpkin spice, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 ½ teaspoon cream of tartar
- Set the bowl of dough aside for 5 minutes to firm up.
- In a small bowl, combine the cinnamon and sugar.⅓ cup granulated sugar, ½ teaspoon cinnamon
- Then use a large (roughly 3 tbsp) cookie scoop to scoop the dough. (see notes for other sized cookies)
- Roll each dough ball in the cinnamon sugar and place it back on the tray spaced 2 inches apart.
- Bake for 9-10 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Do not overbake or the cookies will be puffy and cakier.
- Let the tray cool completely on a wire rack then enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements and is highly recommended for the best results! To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- For smaller cookies: use a regular-sized (roughly 2 tablespoon) cookie scoop. Bake at the same 350 F temperature for around 7-8 minutes.
- 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 other brands.
- 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!
- Why are my cookies thicker and puffier than yours? Make sure you are pressing out the liquid! The pumpkin should feel pretty dry when it's ready to use. Leaving too much moisture in the pumpkin will give you a puffier cookie!
- Room temperature: Store the baked cookies at room temperature in an airtight container or ziplock bag for 2-3 days.
- Freezer: 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 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!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lindsie says
my sister asked me to make these for her (too many steps for her 😂) everyone loved them!! (and I don’t mind the steps… browning butter makes me feel fancy). I did quarter the size of the dough balls, so they more like 2 bite cookies!