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Home » Recipes » Cookie Recipes

Chewy Pumpkin Snickerdoodle Cookies

Published: September 2, 2022 Modified: Sep 2, 2022 by Cambrea Gordon. This post may contain affiliate links.

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pumpkin cookies on a tray lined with parchment paper.
pumpkin cookies on a tray lined with parchment paper.
a pile of pumpkin cookies on parchment paper.

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!

a pile of pumpkin snickerdoodles on a parchment lined baking tray.

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.

Jump to:
  • why you'll love this recipe
  • ingredient notes
  • recipe instructions
  • expert baking tips
  • storage & freezing
  • faq's
  • more cookie recipes to try
  • Recipe 📖
  • Reviews
a pumpkin cookie with a bite taken out of it.

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!

ingredients needed to make pumpkin snickerdoodles in bowls with labels.
  • 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.

a process collage of the steps for making pumpkin snickerdoodles.

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.

a process collage of the steps for how to make pumpkin cookies.

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!
a baking tray with baked pumpkin cookies.

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

Is pumpkin pie filling the same thing as pumpkin puree?

No, these two cans of pumpkin are very different. You should only use pumpkin puree in this recipe!

Help! My cookies didn't spread!

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.

How do I know when they are done baking?

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.

Can they be frozen?

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!

Do I have to squeeze out the liquid from the pumpkin puree?

YES! This step is critical for achieving extra chewy cookies. If you skip this step, the cookies will be thicker and cakier.

Why are my cookies puffy and not chewy?

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

  • Cookie Dough Crunch Bars
  • Birthday Cake Cookies
  • Espresso Chocolate Chip Cookies
  • Pop Tart Cookie Bars

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

Recipe 📖

chewy pumpkin snickerdoodle cookies on a baking tray.
4.97 from 208 votes
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Chewy Pumpkin Snickerdoodle Cookies

These pumpkin snickerdoodle cookies are super chewy and gooey! They are packed with so much flavor like brown butter, pumpkin spice, and cinnamon sugar. Fall baking just got easier as this recipe requires no chill time, no mixer, and turns out perfect every time!
Servings 13 cookies
Prep 50 mins
Cook 9 mins
Total 59 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

  • large cookie scoop (roughly 3 tablespoons)
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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 for 1 minute. 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 in the fridge 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

Step-by-step process photos are provided above, in the body of this post.
*Once the butter is browned, let it cool in a bowl until the foam is gone, then measure it. You should have slightly less than 1 cup of melted butter. The key to achieving a chewy cookie texture is cooled butter. I recommend letting it cool at room temperature first for about 20 minutes, then stick the bowl in the fridge for another 5-10 minutes. Stick your finger in the butter to see if it feels cool. It should be cool but NOT solidify, otherwise, the cookies will not spread!
 
**If you are not using a scale to measure your ingredients, always spoon-measure flour. This means using a spoon to fluff the flour first, then spoon it into your measuring cup. Scooping flour straight from the bag is NOT recommended as it packs the measuring cup and results in cookies that won't spread.**
 
recipe 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!
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!
Serving: 1serving | Calories: 193kcal | Carbohydrates: 15g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 186mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 2432IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

More Cookie Recipes

  • Coffee Oreo Whoopie Pies
  • Soft Iced Oatmeal Cookies
  • Shortbread Linzer Cookies with Raspberry Jam
  • Chocolate Thumbprint Cookies

Reader Interactions

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    Recipe Rating




  1. Jamie says

    December 26, 2022 at 10:22 am

    5 stars
    Made these for Thanksgiving and they were a hit. I received rave reviews. This recipe has been added as my new favorite cookie recipe.

    Reply
  2. Julia Russell says

    December 23, 2022 at 12:10 pm

    5 stars
    I'd even give it a 6th star for good measure. This has turned into an OBSESSION! the cookies are quite lage so I make 18 or even 24 out of the batch.

    Reply
    • Cambrea Gordon says

      December 23, 2022 at 1:57 pm

      Oh my gosh, that is seriously amazing! Thank you so much for the kind review Julia!

      Reply
  3. Olivia Thompson says

    December 19, 2022 at 3:09 pm

    5 stars
    Making these for the third time!! They are absolutely decadent! I love pumpkin pie and I LOVE cookies. This recipe gives you the best of both worlds. I added white chocolate chips to my second batch and let me tell you!! They were so amazingly rich! Very sweet but I like that. Totally recommend 🤌

    Reply
    • Cambrea Gordon says

      December 19, 2022 at 3:20 pm

      Yay! This is so awesome to hear, I really appreciate you taking the time to leave me such a kind review, Olivia! 🙂

      Reply
  4. Mei says

    December 13, 2022 at 4:15 pm

    5 stars
    These are literally my families favorite cookies right now! Sent some to work with my husband and they were a hit there too ☺️

    Reply
    • Cambrea Gordon says

      December 13, 2022 at 4:59 pm

      Yay! I'm so happy to hear that Mei! Thanks so much for the review 🙂

      Reply
  5. Ariel says

    December 11, 2022 at 12:30 pm

    5 stars
    This recipe is really pretty simple just read the directions carefully and don’t over mix the dough. But they turned out great and super fun to make!

    Reply
    • Cambrea Gordon says

      December 11, 2022 at 12:36 pm

      That's great to hear, thanks so much for the review Ariel!

      Reply
  6. lyssa says

    December 11, 2022 at 12:30 pm

    5 stars
    Obsessed 😍 Made these and they were delish! I also used mini muffin tins to make a different style and they came out great.

    Reply
    • Cambrea Gordon says

      December 11, 2022 at 12:36 pm

      Okay, love that idea! Thanks for the review Lyssa!

      Reply
  7. Sylvia says

    December 11, 2022 at 12:29 pm

    5 stars
    very good, chewy like said not cakey, so=perfect

    Reply
    • Cambrea Gordon says

      December 11, 2022 at 12:36 pm

      Amazing!

      Reply
  8. Isabella says

    December 11, 2022 at 12:28 pm

    5 stars
    Made it, was a hit at Thanksgiving

    Reply
    • Cambrea Gordon says

      December 11, 2022 at 12:36 pm

      So happy to hear that!!

      Reply
  9. Jessica says

    December 11, 2022 at 12:27 pm

    5 stars
    These were the best! Did everything as instructed and they came out amazing! All the extra steps were totally worth it!

    Reply
    • Cambrea Gordon says

      December 11, 2022 at 12:37 pm

      Love to hear that, thanks for the review Jessica!

      Reply
  10. Ava says

    December 11, 2022 at 12:26 pm

    5 stars
    This recipe is amazing I’ve made it a couple of times now and every time I make them people seem to love them. The only thing I changed is to add a little more of the pumpkin spice and pumpkin purée.

    Reply
    • Cambrea Gordon says

      December 11, 2022 at 12:37 pm

      Love to hear that, thanks Ava!

      Reply
  11. Lori says

    December 05, 2022 at 10:48 pm

    5 stars
    These were a bit labor intensive but worth every minute. They are hands down my new favorite cookie. My niece made them with white chocolate chips. The cookies were crisp on the outside and the middle melts in your mouth. we will be making them again for Christmas.

    Reply
    • Cambrea Gordon says

      December 05, 2022 at 10:51 pm

      I am so thrilled to hear that, thanks for the review Lori!

      Reply
  12. Pam says

    November 30, 2022 at 9:52 pm

    5 stars
    Delightful … our family loves snickerdoodles and these with pumpkin and spice are just right. Nice crisp edge but soft in the middle.

    Reply
    • Cambrea Gordon says

      December 01, 2022 at 9:02 am

      Yay! Love to hear that, thanks for the review Pam!

      Reply
  13. Carissa says

    November 24, 2022 at 10:06 am

    5 stars
    I previously gave a low review, but I tried making this recipe again and it was finally a hit. Previously it turned out mushy and flattened. Turns out I just had to pay dry the pumpkin more, ensure the browned butter was cooled down completely, and chill the prepared dough for a few minutes longer. Will keep this in my cookie repertoire.

    Reply
  14. Gigi says

    November 23, 2022 at 10:57 am

    5 stars
    I just made these and they taste amazing!!! I was just wondering... my cookies texture feels borderline raw/underbaked so I baked them for 5 minutes longer and it didnt change... are they supposed to be this way??? Maybe that's what you mean by chewy/gooey? I used about 12 paper towels to get rid of the liquid in the pumpkin pure (only had store brand lol), so maybe thats why? Thanks so much for the recipe! Very delicious❤️

    Reply
    • Cambrea Gordon says

      November 25, 2022 at 9:16 am

      Hi Gigi! It's hard to say, extra moisture in the pumpkin will definitely make them on the mushier side. The pumpkin should feel like soft playdough when enough moisture has been absorbed from it. Also, make sure your brown butter is completely cool, that can also make the dough a little weird. But overall they are definitely meant to be chewy/gooey but not "mushy" if that makes sense!

      Reply
  15. Leslie says

    November 21, 2022 at 10:39 am

    5 stars
    Omg I JUST made these tonight!!! AMAZING!!

    Reply
  16. Amanda says

    November 21, 2022 at 10:39 am

    5 stars
    These are the best pumpkin cookies I've ever had!!! Thank you!!!

    Reply
  17. Julia says

    November 10, 2022 at 8:29 am

    5 stars
    best cookies i ever made

    Reply
  18. Kyle says

    November 08, 2022 at 3:28 pm

    5 stars
    This for sure is the best snickerdoodle I’ve ever made. Just curious about the amount of butter. If I did the math correctly, using 1 cup of browned butter for 13 cookies yields 3.69 tsp of butter per cookie. What would I be able to substitute if I used less butter?

    Reply
    • Cambrea Gordon says

      November 09, 2022 at 12:10 pm

      That's amazing to hear!! I'm not sure as I haven't tested it, you could try margarine, shortening, pumpkin puree, banana, etc. are typical suggestions!

      Reply
  19. Olga says

    November 08, 2022 at 8:10 am

    5 stars
    The cookies turned out fabulous, super soft with a tender center and slightly crispy edges. They also tasted and smelled amazing thanks to all the warm flavors of the spices, brown butter, and pumpkin. I pressed a few white chocolate chips into the tops of the warm cookies and I quite liked the creamy texture they added. Will definitely make them again.

    Reply
  20. Naomi says

    November 07, 2022 at 9:43 am

    5 stars
    Omg these are the best cookies! I just made them and i think it’s the best cookie i have ever had. The flavor is perfect, the texture is soft and chewy. Everything you would want in a cookie! Amazing!!

    Reply
  21. Kate says

    November 06, 2022 at 3:50 pm

    5 stars
    My husband says these are the best cookies he has ever had. Amazing. Only problem is we want to triple the recipe just for the two of us!

    Reply
  22. Lollypaul says

    November 05, 2022 at 4:02 pm

    4 stars
    Taste is awesome! Consistency, however—greasy underneath, and even when fully cooled, were so soft they’d break. They flattened out pretty well. Any suggestions?

    Reply
    • Cambrea Gordon says

      November 05, 2022 at 4:34 pm

      You may need to bake them a minute or so longer. Also, make sure you are whisking the butter and sugar together until it fully combines, this can take about 1 minute.

      Reply
  23. Janet says

    November 05, 2022 at 8:29 am

    Question about pumpkin measurement. Is it 2/3 cup or 1/3 cup (76G). What's the final measurement?

    Reply
    • Cambrea Gordon says

      November 05, 2022 at 4:32 pm

      You measure 2/3 cup pumpkin from the can then squeeze the liquid out until you have about 1/3 cup.

      Reply
      • Janet says

        November 06, 2022 at 9:48 am

        5 stars
        Thanks so much. Cookies are great but spread very thin.

        Reply
  24. Bailey says

    November 02, 2022 at 2:29 pm

    5 stars
    Super yummy and turn out great following the directions to a t!

    Reply
  25. Tammy says

    October 31, 2022 at 3:49 pm

    5 stars
    Definitely a time-consuming, special event type of recipe, but YUM! The results are worth the extra effort.

    Reply
  26. Em says

    October 31, 2022 at 3:48 pm

    5 stars
    Delicious!!! Turned out just as promised. Highly recommend

    Reply
  27. Annie says

    October 31, 2022 at 3:48 pm

    5 stars
    This recipe was so good! The cookies I made were incredibly soft and tasty. Perfect amount of pumpkin too!

    Reply
  28. teena says

    October 31, 2022 at 3:47 pm

    5 stars
    The best recipe I tested yet!!! Tysm

    Reply
  29. abby says

    October 31, 2022 at 3:47 pm

    5 stars
    first time making these cookies and they were amazing!! prep time did take a little while but definitely worth it! i didn’t have unsalted butter so i just used salted butter and no kosher salt and they were perfect, definitely recommended this recipe!

    Reply
  30. Ally says

    October 31, 2022 at 3:46 pm

    5 stars
    The BEST snickerdoodle recipe I have ever followed. They turned out super soft and have an amazing flavor. Also, I didn't have any cream of tartar so I left that out, and I substituted the flour for Bob Red Mills One to One Gluten Free flour!

    Reply
  31. Leila says

    October 31, 2022 at 6:20 am

    This is the second time I’ve made these cookies and won’t be the last! Super tender and chewy, sweet balanced with spice, great pumpkin flavor. I made just a few minor adjustments to my own taste (added more cinnamon to the cinnamon-sugar mix, threw in a tablespoon of nonfat dry milk powder to the browning butter halfway through, I feel like it amps up that flavor!) but mostly just followed these detailed, easy to follow directions. My coworkers loved them and I would feel confident bringing these to an event or serving them to friends for sure. Looking forward to trying other recipes on this site!

    Reply
  32. Ashly says

    October 30, 2022 at 12:09 pm

    5 stars
    I absolutely loved this recipe and shared with coworkers and family, they all loved them! I don’t always bake but I’ve made these 3 times in the last week just to share with others.

    Reply
  33. Mama K says

    October 28, 2022 at 10:23 pm

    4 stars
    Delicious!!! These have amazing flavor! And using gluten-free flour produced the same results as "regular" flour. However…

    Despite carefully weighing my ingredients and following the directions meticulously, I got cookies that were so thin that they wouldn't stay together. There was nothing remotely close to "puff," and my regular size cookie scoop was producing cookies with at least as much spread as the big cookies were supposed to have. If these didn't have such fantastic flavor (and if I hadn't poured so much time and effort into them), I might have been tempted to just toss out their crumbly selves. As it was, I carefully cradled my delicate crumbles of deliciousness on their way to my mouth in an effort to enjoy every last morsel. (None of those morsels we're chewy, by the way, because there wasn't enough substance to them for me to *chew*.)

    I might try this recipe again with a bit more moisture in my pumpkin and see if that produces something I could actually pick up in my fingers without having it disintegrate as I lift it.

    Although I had a lot of difficulty with the size/texture of the finished product, I'm still giving four stars because of the outstanding flavor.

    Reply
    • Ashley says

      October 30, 2022 at 10:17 am

      I absolutely love and appreciate how you have listed the ingredient amounts with each step!

      Reply
  34. Linda black says

    October 26, 2022 at 10:43 pm

    5 stars
    These cookies look delicious can't wait to try them

    Reply
  35. Hellen says

    October 25, 2022 at 8:50 am

    5 stars
    I made them two days ago and they turned out awesome! I love how everything is explained in your recipes! Thank you so much! 🙌🏼🙏🏼

    Reply
  36. Alexis says

    October 24, 2022 at 12:26 pm

    5 stars
    They are SOO good!!!!

    Reply
  37. Kim Bingham says

    October 23, 2022 at 7:21 pm

    4 stars
    My family has always like stronger flavors, so instead of your cinnamon sugar mix to roll them in, we rolled them in a sugar to pumpkin spice ratio of two to one. Turned out lovely!

    Reply
  38. Meredith says

    October 23, 2022 at 6:46 pm

    5 stars
    So so so good!!!!

    Reply
  39. Lacy Black says

    October 21, 2022 at 10:33 am

    5 stars
    This was the first recipe I have tried with new dietary restrictions. I subbed flour for bobs red mill GF flour, and swapped the sugar for maple sugar and it turned out amazing! Next time I would play with the oven temp or baking time to get a chewier texture, although the fluffy as a cloud texture was nothing to complain about.

    Reply
  40. Teena says

    October 20, 2022 at 8:42 am

    5 stars
    The best recipe I tested yet!!! Tysm.

    Reply
  41. Diane says

    October 20, 2022 at 12:21 am

    5 stars
    Just made these today and sent in the mail for my daughters birthday. Beautiful taste and cookie. My new favorite cookie I will be making again and again.

    Reply
  42. Linda says

    October 19, 2022 at 9:20 am

    Can the pumpkin snickerdoodles be made gluten free?: tchr2b2000@gmail.com

    Reply
    • Cambrea Gordon says

      October 19, 2022 at 7:06 pm

      I have had a few readers make them with Bob's Red Mill Gluten Free 1:1 Flour!

      Reply
  43. Kathy says

    October 18, 2022 at 10:03 pm

    If I use salted butter would I cut salt by 1/4 tsp?

    Reply
    • Cambrea Gordon says

      October 19, 2022 at 8:01 am

      Yes! I would leave out 1/4 tsp

      Reply
  44. Tami says

    October 18, 2022 at 7:05 pm

    5 stars
    Sounds absolutely amazing! Can't wait to try it.

    Reply
  45. Cathy says

    October 18, 2022 at 1:47 pm

    5 stars
    These cookies were delicious! I used Bob's Red Mill gluten free 1 to 1 flour. They turned out great. I had to refrigerate the butter a little longer than noted in recipe. Note: Most all gluten-free baked goods are fragile so be careful transferring them to the cooling rack. I also refrigerate my gluten-free goodies -- they stay fresh longer. Thank you for the detailed recipe, especially listing the ingredients a second time next to the steps!!

    Reply
    • Colleen says

      October 20, 2022 at 9:17 am

      YES TY for listing ingredients!!!!!

      Reply
  46. Allison says

    October 18, 2022 at 12:05 pm

    5 stars
    The BEST snickerdoodle recipe I have ever followed. They turned out super soft and have an amazing flavor. Also, I didn't have any cream of tartar so I left that out, and I substituted the flour for Bob Red Mills One to One Gluten Free flour!

    Reply
  47. Jacob says

    October 18, 2022 at 5:06 am

    5 stars
    Very finicky recipe and was worried that they weren’t gonna turn out….trust the process. These things are addictive! So delicious!

    Reply
  48. Lindsey says

    October 17, 2022 at 3:18 pm

    If my dough is on the softer side, is it ok to chill in the fridge to allow the mixture to firm up? I don't think I allowed my butter to fully cool.

    Reply
    • Cambrea Gordon says

      October 17, 2022 at 4:36 pm

      Yes! They may bake a bit differently but should be fine

      Reply
  49. Rebecca Mount says

    October 17, 2022 at 9:09 am

    5 stars
    They were amazing! I'll be making these for the rest of the season!

    Reply
  50. Breanna says

    October 17, 2022 at 9:06 am

    5 stars
    They were amazing!! Browned butter is a total game changer. I made them for movie night and just WOWWWW.

    Reply
  51. Emil says

    October 17, 2022 at 9:01 am

    5 stars
    So good! I made with a regular sized cookie scoop and it made about 2 dozen.

    Reply
  52. Julia says

    October 15, 2022 at 1:05 pm

    These cookies were the best I've ever made, 10/10 so delicious!! I did make a few changes like using margarine instead of butter and adding 1 tsp of ground espresso to bring out the flavor. Also used Trader Joe's pumpkin- I had to use more paper towels but it still worked great 🙂

    Reply
    • Karen ... but NOT "that Karen." =) says

      October 19, 2022 at 10:12 pm

      Hi Julia.

      I would love to try ithis variation with the ground espresso added.
      What brand did you use, and where can I find it?

      Reply
  53. ST says

    October 14, 2022 at 4:27 pm

    4 stars
    I found this recipe a little finicky, but incredibly delicious. Despite paying close attention to the warnings and ways to avoid puffy cookies, mine turned out *drumroll* puffy. My brown butter started to solidify (despite being cooled for 40 min at room temperature), which is what I think led to the texture. That being said, I’m going to keep trying it until I pasted it, because these cookies are DELICIOUS.

    Reply
    • Mag says

      October 20, 2022 at 12:20 am

      It's says in the recipe the butter should do that as it's butter fat always solidifys and it also says if you over cook them the will come out puffy and cake like. So easy fix for you to try again all animal fats solidify abd remove the cookies ealier and ypu should be good. Happy baking

      Reply
      • ST says

        October 27, 2022 at 10:08 pm

        5 stars
        Okay so I’m still getting puffier cookies but I still have to revise these to 5 stars because they’re just so freaking good :’) they are SO soft and chewy (not cakey) and that browned butter is incredible. Thank you for this recipe!

        Reply
      • Jennifer says

        October 29, 2022 at 12:09 pm

        5 stars
        These are great!! Just made them for a party. The first couple trays turned out too gooey. Tasted raw so I made adjustments. I added more bake time and made my cookie balls smaller. There is a fin balance between gooey and cakey. Kind of labor intensive but it is so worth it. Already want to make more. Maybe tomorrow.

        Reply
  54. Melissa says

    October 14, 2022 at 8:11 am

    5 stars
    I made these and they were one of the tastiest cookies I've made! I did have to chill the dough though because they weren't really firm enough to keep their shape but I also didn't use Libby's pumpkin either.

    Reply
  55. Jacob says

    October 14, 2022 at 8:06 am

    5 stars
    I stuffed mine with dulce de leche and rolled them in raw sugar instead of granulated sugar and they came out 🔥 They might be the best cookie I've ever had!

    Reply
  56. Vanessa says

    October 14, 2022 at 8:05 am

    5 stars
    They're delicious! Thank you for a great recipe!

    Reply
  57. Vanessa says

    October 13, 2022 at 6:50 am

    Can you substitute flour for King Arthur Gluten-Free flour?

    Reply
    • Cambrea Gordon says

      October 13, 2022 at 7:50 am

      I can't say, I haven't tried it! Let me know if you try it how it turns out!

      Reply
  58. Kayla says

    October 12, 2022 at 5:16 pm

    5 stars
    These are incredibly good! Great recipe and also the whole post! I love the details like exactly what the brown butter should look like etc.....sooooo good!! Definiltey my favorite cookie now!!

    Reply
  59. Beffers says

    October 12, 2022 at 10:32 am

    5 stars
    Made them yesterday and they are amazing!!!

    Reply
  60. Cari Beth says

    October 12, 2022 at 10:32 am

    5 stars
    They are next level! Only made them twice last month and they may or may not be on the menu again 😉

    Reply
  61. Jess Lynn says

    October 12, 2022 at 9:34 am

    5 stars
    I made these for the hubbies construction crew and they loved them, making another batch today by request 😂 thank you!

    Reply
  62. Erin R says

    October 12, 2022 at 8:45 am

    5 stars
    I made these and everyone said it was their favorite cookie!

    Reply
  63. Jana says

    October 12, 2022 at 8:43 am

    5 stars
    I made these and they are absolutely amazing 😍

    Reply
  64. Michael. says

    October 10, 2022 at 10:11 pm

    I’m getting ready to do this recipe! I love snickerdoodle and I love pumpkin - so having them combined is going to be heaven. I did have one question. Does the butter have to be browned or can it just be regular melted butter? I would love to get a response so I can make sure I bake them correctly. 🙂

    Reply
    • Cambrea Gordon says

      October 11, 2022 at 8:14 am

      Hi Michael! You could definitely use regular melted butter, I would try using 14 tablespoons of melted butter as it should equivalate to the same amount you would have if it was browned. Let me know how they turn out! 🤗

      Reply
  65. Nicolette says

    October 10, 2022 at 9:19 am

    5 stars
    This is the first time I have ever left a review, and it's because these are the best tasting cookies I have ever made! While my cookies fell flat, they were incredibly flavorful in all of the right ways, and I am only that much more encouraged to try to make them again! My roommates and I devoured them in minutes even as flat as they were, haha!! Also, thank you so much for putting the ingredient amounts under the instructions - game changer!!! Will be making these until I perfect them. Thanks for sharing this recipe with us 🙂

    Reply
  66. Leah Howards says

    October 09, 2022 at 12:00 pm

    5 stars
    This recipe is fantastic! I want to try to double the recipe. I read that you should only brown 1 cup of butter at a time. So how would you go about browning two separate batches of brown butter and cooling them for double batch recipe?

    Reply
    • Cambrea Gordon says

      October 09, 2022 at 1:20 pm

      Yes! I recommend browning the first batch, pouring it into a bowl then browning the next batch in the same pan right away! You can just combine them once browned.

      Reply
  67. Vickie Franchino says

    October 09, 2022 at 10:15 am

    5 stars
    These cookies are so delicious! I also loved the detailed instructions and the fact the the ingredients and measurements were shown within each step-eliminating the need to keep checking the measurements.

    Reply
    • Kendra Kirkpatrick says

      October 16, 2022 at 10:28 am

      Can I make smaller cookies and get the same chewy results? We're not fans of giant cookies and I want more cookies from a cup of butter.

      Reply
      • Cambrea Gordon says

        October 17, 2022 at 8:07 am

        Definitely! I've used a 2 tbsp sized cookie scoop and it worked just fine.

        Reply
  68. Lee Ann says

    October 09, 2022 at 7:39 am

    5 stars
    I have never rated a recipe. I’ve used recipes from every major cooking site and so, so many blogs. This cookie recipe was fantastic. I made it with my 2.5 year old and 4 year old boys, who have never helped me bake before and are not ones to be still for long. The directions were so clear and I love that you included measurements for the amounts of brown butter and pumpkin AFTER prepping them. It was so helpful to know I was on the right track. I also loved that you included the measurements in the steps so I didn’t have to keep going back and forth. And lastly, the cookies turned out so good. Thank you for taking the time to create and write out such a detailed recipe! I will now be stalking your site for more!

    Reply
    • Cambrea Gordon says

      October 09, 2022 at 7:53 am

      Thank you SO much for the kind review Lee Ann! This made my whole day!

      Reply
  69. Liv Marsz says

    October 07, 2022 at 11:53 pm

    4 stars
    Incredible!! Would make 1000 times again except with the following:
    Less butter (it oozed off the baking sheet and was just very excessive), More pumpkin (only had a faint taste of pumpkin when following original recipe), try subbing in honey for sugar (this cookie is not super sugary to taste but calls for a TON of sugar added. An unnecessary amount. Maybe honey will leave you with a less sugar rush?), Really make sure to crisp the butter! Lastly, use round cookie shapes to mold and bake them evenly so your cookies turn out like the photo. Otherwise, PERFECTION.

    Reply
  70. Lauren says

    October 07, 2022 at 1:25 pm

    5 stars
    One of the best cookies I've ever tasted! Great recipe to follow, super detailed and easy to understand! Can seriously taste the brown butter and it's amazing!!!!!!

    Reply
  71. Susan L. Wolf says

    October 06, 2022 at 9:43 am

    5 stars
    So good! Tastes just like fall should taste.

    Reply
  72. Allison says

    October 05, 2022 at 12:24 pm

    5 stars
    These cookies are amazing!

    Reply
  73. kristina says

    October 03, 2022 at 2:00 pm

    5 stars
    seriously some of the BEST cookies i’ve made in a while! delicious & a crowd pleaser!

    Reply
  74. Haslam says

    October 01, 2022 at 6:19 pm

    Help! I live in denver (high altitude) and these just turned into 1 giant cookie because of the butter and flour and sugar ratio. Any idea how to adjust the recipe for high altitude baking?!?

    Reply
    • Cambrea Gordon says

      October 02, 2022 at 8:29 am

      I can't say personally, but there are some great websites with recommendations like this one on King Arthur Flour! Hope this helps!

      Reply
  75. Shalee says

    September 30, 2022 at 5:27 pm

    I made these cookies and followed the directions exactly... the dough was way too sticky to make a ball. Do you know what I did wrong?

    Reply
    • Cambrea Gordon says

      September 30, 2022 at 6:34 pm

      Not squeezing all of the moisture out of the pumpkin or not measuring the flour correctly could be the problem! Also make sure that you used just the egg yolks and not whole eggs!

      Reply
  76. Mollie says

    September 30, 2022 at 3:23 pm

    5 stars
    These pumpkin snickerdoodles are just too good to be true!! They are truly amazing!

    Reply
  77. Theresa F says

    September 30, 2022 at 9:34 am

    5 stars
    I made these for my husband...they are delicious. I will make them again.

    Reply
  78. Becky says

    September 30, 2022 at 8:31 am

    5 stars
    They are soooo yummy!!! Highly recommend everyone makes these!

    Reply
  79. Tara Lee says

    September 30, 2022 at 8:29 am

    5 stars
    These were amazing!! I will definitely be making them again very soon!

    Reply
  80. Melissa Geissler says

    September 30, 2022 at 8:28 am

    5 stars
    I made these this weekend. They are to die for!!!

    Reply
  81. Heather says

    September 29, 2022 at 6:23 pm

    5 stars
    These are perfect! They came out exactly as pictured. Many pumpkin cookie recipes come out too cake-like. These were chewy and soft! I bake THOUSANDS of cookies each year…this recipe is a winner. Thank you.

    Reply
  82. Lindsie says

    September 29, 2022 at 11:35 am

    5 stars
    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!

    Reply
  83. Afton says

    September 28, 2022 at 12:48 pm

    5 stars
    If you haven't made these cookies and taken a bite...You haven't experienced the perfect pumpkin cookie! Typically when I save a recipe I add/take away a little to make it better. But these are perfect just as they are! So chewy and the perfect amount of spices and flavor!!

    Reply
  84. Kiara says

    September 27, 2022 at 11:41 am

    5 stars
    Seriously the best cookies ever!!! Loved making these so much! The recipe was so easy to follow and the cookies are truly the perfect treat for fall! So excited to try more of your recipes!!!

    Reply
  85. Lisa says

    September 26, 2022 at 6:39 pm

    Can I freeze the cookies after they have been baked?

    Reply
    • Cambrea Gordon says

      September 27, 2022 at 7:58 am

      I haven't tried it yet with this recipe but they should hold up fine! Most cookies can be frozen after baking for up to 1 month.

      Reply
  86. Jordan says

    September 26, 2022 at 9:19 am

    5 stars
    These were so delicious and easy to make! I'm vegan so I subbed the eggs with 1/4 cup of applesauce and had no issues. Will definitely be making these again!

    Reply
    • Camryn says

      October 12, 2022 at 7:12 pm

      What did you do about the butter ?

      Reply
  87. Ashlyn Queen says

    September 26, 2022 at 9:14 am

    5 stars
    These cookies are amazing! The perfect fall dessert! I think they tasted even better the second day after they were completely cooled off. These are a must try!

    Reply
  88. Carly Swymeler says

    September 25, 2022 at 1:26 pm

    5 stars
    These cookies were amazing! They came out a little flat, but that could have definitely been my fault. They were a great hit, will be making them again!

    Reply
  89. Shelley says

    September 25, 2022 at 9:48 am

    I made these today....Holly Hanna they're delicious! The flavor of the browned butter really comes through

    Reply
  90. Jessop says

    September 24, 2022 at 9:09 pm

    5 stars
    I made these and they are soooooo good! I’ve been baking my whole life and have never heard of dehydrating pumpkin in paper towels to get that chewy texture! 👏🏻 Genius and too delicious for words.

    Reply
  91. Julie says

    September 24, 2022 at 7:37 pm

    5 stars
    Made these today. Very good!!

    Reply
  92. Victoria Waters says

    September 24, 2022 at 11:23 am

    5 stars
    These were the best cookies I think I have ever made. The texture was perfectly chewy and moist and the flavor was incredible. Definitely will be making these again!

    Reply
  93. Diane Morrow says

    September 23, 2022 at 10:31 pm

    5 stars
    Excellent cookie! The butter cooling was the trickiest for me but they came out great!

    Reply
  94. Gail Simmons says

    September 23, 2022 at 9:25 pm

    Can this be a gluten free recipe buy using a 1 to 1 substitute gluten free flour replacement? Have you tried that?

    Reply
    • Cambrea Gordon says

      September 25, 2022 at 8:01 am

      A few people have had success using Bob's Red Mill Gluten Free 1:1 Flour!

      Reply
  95. Allison says

    September 23, 2022 at 4:25 pm

    5 stars
    Hands down the best pumpkin cookie I've ever had. I followed the recipe almost exactly (just left out the cream of tartar because I didn't have any and sorta improvised the pumpkin spices) and they turned out beautifully! Love when a recipe is very specific about all those little things that contribute to great chewy cookies (room temp ingredients, not overmixing when the flour is added, using weight measurements over volume etc). Truly makes all the difference!

    Reply
  96. Ashley says

    September 22, 2022 at 7:09 am

    Can you use Kerry gold butter. It’s not unsalted

    Reply
    • Cambrea Gordon says

      September 22, 2022 at 9:09 am

      It should be fine to use! I would leave out the added salt otherwise they may be too salty

      Reply
  97. KC says

    September 22, 2022 at 5:49 am

    I haven't made these, yet!, but I had to say THANK YOU for putting the ingredient amounts under each step. There is almost nothing more annoying than to have to keep scrolling back up to verify the quantity.

    Reply
  98. Tiffany says

    September 21, 2022 at 10:46 am

    5 stars
    I’m not a baker at all and always have a hard time with cookies for some reason but I decided I’d give these a shot. These were good but I think they’ll be better the second time I make them. I definitely think I cooked the butter a bit too long. I give these a 7/10 (because I’m not a baker)

    Reply
  99. Jeannette says

    September 20, 2022 at 6:12 pm

    5 stars
    Forgot to leave my stars 🙂

    Reply
  100. Jeannette says

    September 20, 2022 at 6:10 pm

    Incredible!!!!! Such great flavor and texture! They sounded so amazing as I read the recipe so got home and immediately made them….WOW!!!! Thank you for this recipe…one I will definitely make over and over! Not only do they taste AMAZING they smelled AMAZING while baking!!! Thanks again!!

    Reply
  101. Haley says

    September 19, 2022 at 6:15 pm

    5 stars
    No really, these may have been the best cookies I've ever made. Have faith in taking them off the heat when recipe says. Subtly fall, and yet absolutely delicious standalone.

    Reply
    • Cambrea Gordon says

      September 19, 2022 at 6:22 pm

      Thank you so much for the kind review, Haley! I'm thrilled they were a hit.

      Reply
  102. Janelle G. says

    September 19, 2022 at 4:25 pm

    5 stars
    While the prep is a bit tedious, it was all worth it for these incredibly soft, ooey gooey nuggets of deliciousness! I can’t wait to make these cookies again for family when they visit!

    Reply
    • Cambrea Gordon says

      September 19, 2022 at 6:23 pm

      Yay! Thanks, Janelle, I'm so happy to hear you enjoyed them! They are truly a labor of fall love 🙂

      Reply
  103. Nick says

    September 19, 2022 at 2:54 pm

    5 stars
    what a treat. turned out perfect and they are definitely one of the best cookies I've ever had!

    Reply
  104. Chelsey says

    September 17, 2022 at 6:32 pm

    4 stars
    My son said these were the best cookies I’ve ever made, and I’ve made a ton of recipes! He and his roommates ate them up within minutes! Cheers to this recipe!

    Reply
  105. Mariah says

    September 17, 2022 at 2:04 pm

    5 stars
    Perfect recipe! So delicious!

    Reply
    • Cambrea Gordon says

      September 17, 2022 at 3:27 pm

      Glad to hear that!!

      Reply
  106. Audrey says

    September 16, 2022 at 9:37 am

    5 stars
    These were SO delicious. Absolutely amazing

    Reply
  107. Katie says

    September 16, 2022 at 8:30 am

    5 stars
    These turned out amazing!
    I’ve always been a bit intimidated by brown butter recipes, but I decided to go for it. Instructions were clear, and they turned out great! They are very delicate coming out of the oven and on to the wire rack, but after the cooling period I couldn’t wait to taste them! Will make again!

    Reply
  108. Hilke says

    September 16, 2022 at 7:53 am

    5 stars
    in the netherlands they don’t have pumpkin purée so i made it from scratch. A lot of work (oven, blending, en draining) and I have never browned my butter before. They turned out a little different than yours but still delicious! 😍

    Reply
    • Cambrea Gordon says

      September 16, 2022 at 8:28 am

      Wow!! I'm thrilled to hear they turned out, talk about a labor of love to get that pumpkin puree!

      Reply
  109. @sarahlee.chowing says

    September 15, 2022 at 7:30 pm

    5 stars
    These cookies had great pumpkin flavor, and the spices brought the fall flavors together. Who knew a snickerdoodle cookie could be elevated with pumpkin and still keep its bite/chewiness?! They are even better the second day.

    Reply
  110. MamaHerrm says

    September 15, 2022 at 6:39 pm

    5 stars
    I definitely didn’t remove enough pumpkin moisture as my cookies turned out cakey, but they were delicious regardless! I always skimp on sugar in my recipes and I did so in the cookies as well as omitting the topical. I did find them to be a little salty but may be due to the decreased sugar (also could’ve contributed to texture). Yummmm!

    Reply
  111. Steph says

    September 15, 2022 at 4:10 pm

    5 stars
    These are AMAZING! 😍

    Reply
    • Cambrea Gordon says

      September 15, 2022 at 4:29 pm

      Thank you Steph!! I am SO glad you loved them!!!

      Reply
  112. Ginny says

    September 15, 2022 at 1:24 pm

    4 stars
    I just made these, and they are still cooling as I type. I split a warm one with hubby. He loved them. I was a little indifferent. Here are some comments:
    1- In the notes to the recipe, you comment about weighing the ingredients, yet the recipe is written in volume measurements. Not the worst thing because I bake enough to know how many grams in a cup of flour or sugar. However, when the recipe uses 2 different volume measurements (i.e. cups and tablespoons), it's annoying and time consuming to do this. Why not include weighed measurements since you commented about that in the notes?
    2- I made roughly 1 oz cookies and left them in the oven for 10 minutes (fully calibrated so I know the temp is accurate). I can't imagine that would be long enough if made in the size that recipe calls for.
    3- As I said, hubby loves them. I would have liked a bit more pumpkin flavor. I didn't tell him the flavor and he could not guess it was pumpkin. He did notice the cinnamon though.

    So, I am giving 4 stars because of the above comments. They are good, but need a wee bit of tweaking to make them outstanding, imo.

    Reply
    • Cambrea Gordon says

      September 15, 2022 at 1:38 pm

      Hi Ginny, the recipe can easily be converted to grams as stated in the post. There is a black box next to the "ingredient" title on the recipe card that says "metric units".

      Reply
  113. Victoria says

    September 14, 2022 at 10:12 pm

    I really want to try these! They sound delicious. Any suggestions for a butter substitute?
    Thanks a bunch!

    Reply
    • Cambrea Gordon says

      September 15, 2022 at 11:44 am

      Hi Victoria, I'm not familiar with butter substitutes so I can't recommend one, sorry!

      Reply
  114. bird says

    September 14, 2022 at 7:25 pm

    5 stars
    OMG! This recipe is amazing! Very easy to follow directions. These cookies have already become a fall-must in my house! Thank you for sharing 🙂

    Reply
    • Cambrea Gordon says

      September 15, 2022 at 11:44 am

      Yay! Love that so much!

      Reply
  115. Erin says

    September 14, 2022 at 4:14 pm

    5 stars
    I love trying new recipes but sadly, it can be a gamble and I've been disappointed a few times.... BUT NOT THIS TIME! These may be my new favorite cookie, very tasty and the texture is amazing! I made them for dessert for our first field meal (harvest 2022 has begun here in Indiana!) The guys all loved them!

    Reply
    • Cambrea Gordon says

      September 15, 2022 at 11:44 am

      I'm SO happy to hear this Erin thank you so much for the very kind review 🙂

      Reply
  116. Cari says

    September 14, 2022 at 2:02 pm

    5 stars
    Must try! Like, go get your mixing bowls and whip you up a batch asap! I’m even listing them as my all time favorite cookie! The brown butter, the pumpkin, rolled in cinnamon sugar! What more could you really want? They’re simply amazing. Five stars from this cookie lover!

    Reply
    • Cambrea Gordon says

      September 14, 2022 at 2:09 pm

      YAY! This is amazing thank you SO much Cari I'm so glad they were a hit 🙂

      Reply
  117. Jenn says

    September 13, 2022 at 11:57 am

    5 stars
    I love the way you format your recipe directions where the steps include the amount of each ingredient so I don't have to scroll back up to the recipe. First world problems i know, but it makes the process so much easier! Delicious cookies!

    Reply
    • Cambrea Gordon says

      September 13, 2022 at 12:02 pm

      Thanks, Jenn! As a user myself, that has always been my pet peeve and I always miss an ingredient (sigh) haha thanks so much for the very kind review! 🙂

      Reply
    • Benyt says

      September 14, 2022 at 11:22 am

      5 stars
      Agreed! What a queen.❤️

      Reply
    • Evelyn says

      September 14, 2022 at 1:57 pm

      Agreed!! Love that.

      Reply
    • Karrie says

      September 15, 2022 at 1:37 pm

      Just made these cookies! So Yummy! Also love how you step by step directions include, repeat, the recipe. Makes it so much more simple! My first time to see and follow one of your recipes. I will be back to find more recipes to try! So good!

      Reply
      • Cambrea Gordon says

        September 15, 2022 at 2:00 pm

        Thanks so much Karrie! I'm so glad to hear you enjoyed them!

        Reply
  118. Elle says

    September 13, 2022 at 8:30 am

    Do I have to brown the butter? Will the recipe still turn out if I use softened butter? (I understand this will change the flavor slightly)

    Reply
    • Cambrea Gordon says

      September 13, 2022 at 9:08 am

      I haven't tried it, but I would just use melted butter. Try melting 13 tbsp of butter and letting it cool to room temperature before using it. Let me know how they turn out!

      Reply
  119. Hickory Ridge Charm says

    September 12, 2022 at 3:33 pm

    5 stars
    These were absolutely perfect! If you love pumpkin & spice then you have to try them!

    Reply
    • Cambrea Gordon says

      September 12, 2022 at 5:34 pm

      Amazing!! Thanks so much for leaving a review!

      Reply
  120. Carla Smalley says

    September 12, 2022 at 3:19 pm

    5 stars
    These were a tad more time consuming than it indicates, so plan accordingly. I’d say closer to an hour and half to two hours with pre, cooling and baking. I substituted with gluten free flour and they still turned out delicious!

    Reply
    • Cambrea Gordon says

      September 12, 2022 at 3:27 pm

      Thanks for trying them Carla! Glad they turned out with the gluten-free flour!

      Reply
  121. Marilyn says

    September 12, 2022 at 1:44 pm

    What flour would you recommend to make these gluten free? Thank you

    Reply
    • Cambrea Gordon says

      September 12, 2022 at 2:25 pm

      I don't use gluten-free flour ever but I know a lot of people that have had success using Bob's Red Mill 1:1 Gluten-Free Flour!

      Reply
  122. Sue Bawarski says

    September 12, 2022 at 1:17 pm

    Can you make a regular size cookie? How long would you bake? As these large ones aren’t baking very long.

    Reply
    • Cambrea Gordon says

      September 12, 2022 at 2:26 pm

      Absolutely! I baked some with a regular-sized scoop for about 7-8 minutes, but I would keep an eye on them as your oven may bake a bit differently!

      Reply
  123. Jess says

    September 12, 2022 at 8:34 am

    5 stars
    Amazing recipe! Wow! So good and perfectly chewy. Perfect for fall. This will definitely be a fall staple in our house from now on.

    Reply
    • Cambrea Gordon says

      September 12, 2022 at 9:31 am

      Yay! Thanks so much for making them Jess!

      Reply
  124. Meagan says

    September 11, 2022 at 7:32 pm

    Made them, super yummy, but mine are much puffier than what’s pictured. What do I do differently to make them thinner and chewier?

    Reply
    • Cambrea Gordon says

      September 12, 2022 at 9:31 am

      Hi Megan, did you use a scale to measure the dry ingredients? If there is too much flour in the dough they will bake puffier. Also, have you checked the freshness of your baking soda? If it's old or not active anymore, that can also contribute to puffiness. Let me know if these are helpful!

      Reply
  125. Suzanne says

    September 10, 2022 at 9:44 pm

    So you place the pumpkin purée on paper towels and get extra liquid out??it says until it is about 1/2 cup but then under that it says 2/3 cup pumpkin purée so I'm confused. Thanks for your help.

    Reply
    • Cambrea Gordon says

      September 10, 2022 at 10:10 pm

      Yes, you will measure out the 2/3 cup of pumpkin puree and press it between paper towels 3-4 times to get the excess liquid out. Once you do that, you should have about 1/2 cup of puree!

      Reply
  126. Leeanne says

    September 10, 2022 at 8:25 pm

    5 stars
    Absolutely amazing. The lightest cookie ive ever tasted

    Total hit ❤️

    Reply
    • Cambrea Gordon says

      September 10, 2022 at 10:11 pm

      That is wonderful to hear, I'm so glad you enjoyed them!!

      Reply
  127. Sandy Kerns says

    September 10, 2022 at 8:08 pm

    The ingredient list picture does not show paling powder but does not list it ???

    Reply
    • Cambrea Gordon says

      September 10, 2022 at 10:13 pm

      I'm sorry I don't know what you're talking about?

      Reply
      • Cindy says

        September 12, 2022 at 1:18 pm

        I think Sandy means baking powder. In step 5 at the top of the post you mention mixing in the dry ingredients and baking powder is listed. But it is not listed in your ingredients list. Hope this helps with the confusion.

        Reply
        • Cambrea Gordon says

          September 12, 2022 at 1:39 pm

          Thank you Cindy! I had baking powder in the initial recipe but decided to take it out. I appreciate you pointing that out and I just removed it from the text so there's no more confusion!

          Reply
  128. lauren says

    September 10, 2022 at 4:48 pm

    5 stars
    everyone do yourself a favor and make these!!! i just saw the recipe this morning and already ate 2

    Reply
  129. Wendy says

    September 10, 2022 at 3:53 pm

    I haven't tried this one yet. I am diabetic and need to change it a little. Any ideas on a sugar substitute?
    Thank you
    Wendy

    wendybutch1029@gmail.com

    Reply
    • Cambrea Gordon says

      September 10, 2022 at 4:01 pm

      Hi Wendy, sorry I don't use sugar substitutes so I can't recommend one!

      Reply
  130. Rachel says

    September 10, 2022 at 3:36 pm

    5 stars
    SO GOOD. Made them a little smaller than recipe suggested, and still turned out amazing. Perfect fall cookie!

    Reply
    • Cambrea Gordon says

      September 10, 2022 at 4:02 pm

      YAY! Love to hear that, thanks for coming back to leave a review for them Rachel! 🙂

      Reply
  131. Kim says

    September 10, 2022 at 3:04 pm

    Has anyone made these with almond flour? What is the cooking temp and time?

    Reply
  132. Debbie Snider says

    September 10, 2022 at 7:13 am

    Can you use fresh pumpkin puree in these?

    Reply
    • Cambrea Gordon says

      September 10, 2022 at 4:03 pm

      If by fresh you mean homemade pumpkin puree, I haven't tried it. I think as long as you can squeeze out all the liquid from it before using it might be okay!

      Reply
  133. Roxanne says

    September 09, 2022 at 8:38 am

    5 stars
    Yummy

    Reply
  134. Brittany says

    September 08, 2022 at 3:54 pm

    5 stars
    As soon as I saw this on Instagram I knew I had to make them! They turned out so delicious and were so delightful! Thank you for such a great recipe!

    Reply
    • Cambrea Gordon says

      September 08, 2022 at 3:55 pm

      Yay! Love to hear that, thanks Brittany!

      Reply
  135. Noelle says

    September 08, 2022 at 3:45 pm

    Wondering how I can make these without egg yolks..

    Reply
    • Cambrea Gordon says

      September 08, 2022 at 3:52 pm

      Hi Noelle, I'm not sure, I haven't tried this recipe without eggs!

      Reply
    • Sharon says

      September 10, 2022 at 11:45 am

      I love snickerdoodles an I love pumpkin chocolate 🍫 chip cookies, wonder if you could add chocolate chips to this recipe? I quess I'll have to try this with some of them. Have you made any this way?

      Reply
      • Cambrea Gordon says

        September 10, 2022 at 4:02 pm

        Hi Sharon, you could definitely add some chocolate chips to the dough!

        Reply
  136. Tracye says

    September 08, 2022 at 6:14 am

    5 stars
    Sounds yummy

    Reply
    • Cambrea Gordon says

      September 08, 2022 at 8:19 am

      Thanks Tracye! I hope you give them a try!

      Reply
  137. Vicky says

    September 06, 2022 at 11:11 am

    5 stars
    This recipe combines two of my favorite flavors: pumpkin and cinnamon. We adore snickerdoodle cookies and we're all about soft cookies at our place. These seem like the perfect cookies for fall!

    Reply
    • Cambrea Gordon says

      September 06, 2022 at 11:54 am

      Thanks Vicky!

      Reply
  138. Janessa says

    September 06, 2022 at 11:04 am

    5 stars
    Wow! So good! I find a lot of the time pumpkin cookies turn out quite cakey but I appreciate how chewy these are.

    Reply
    • Cambrea Gordon says

      September 06, 2022 at 11:06 am

      Yay! That is wonderful to hear and exactly what I was going for 🙂

      Reply
  139. Carrie Robinson says

    September 06, 2022 at 10:29 am

    5 stars
    Snickerdoodles are one of my favorite cookies! I am just loving the addition of pumpkin in these. 🙂

    Reply
    • Cambrea Gordon says

      September 06, 2022 at 11:01 am

      Thank you Carrie, I hope you try them out!

      Reply
  140. Aimee Mars says

    September 06, 2022 at 10:26 am

    5 stars
    I couldn't just have one. Insanely delicious and such a sweet treat as we head into fall. I always make snicker-doodles for Christmas and love making these earlier in the season by adding pumpkin.

    Reply
    • Cambrea Gordon says

      September 06, 2022 at 11:01 am

      Yay! Love to hear that, thanks for trying them Aimee!

      Reply
  141. Holley says

    September 06, 2022 at 10:19 am

    5 stars
    These cookies are everything fall in one! Great fall cookie recipe!

    Reply
  142. Monica says

    September 02, 2022 at 1:31 pm

    5 stars
    I never really liked pumpkin cookies....until today. These were absolutely the BEST pumpkin cookies I've ever had!! I made a batch to take to work and everyone agreed they were so soft and chewy. Everyone was asking me for the recipe so I will have to make them again soon!

    Reply

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Hi, I'm Cambrea, a professionally trained pastry chef turned food blogger! Here at Cambrea Bakes, you'll find fun modern twists on classic dessert recipes that are perfect for any occasion.

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