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
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
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
- 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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Jamie says
Made these for Thanksgiving and they were a hit. I received rave reviews. This recipe has been added as my new favorite cookie recipe.
Julia Russell says
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.
Cambrea Gordon says
Oh my gosh, that is seriously amazing! Thank you so much for the kind review Julia!
Olivia Thompson says
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 🤌
Cambrea Gordon says
Yay! This is so awesome to hear, I really appreciate you taking the time to leave me such a kind review, Olivia! 🙂
Mei says
These are literally my families favorite cookies right now! Sent some to work with my husband and they were a hit there too ☺️
Cambrea Gordon says
Yay! I'm so happy to hear that Mei! Thanks so much for the review 🙂
Ariel says
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!
Cambrea Gordon says
That's great to hear, thanks so much for the review Ariel!
lyssa says
Obsessed 😍 Made these and they were delish! I also used mini muffin tins to make a different style and they came out great.
Cambrea Gordon says
Okay, love that idea! Thanks for the review Lyssa!
Sylvia says
very good, chewy like said not cakey, so=perfect
Cambrea Gordon says
Amazing!
Isabella says
Made it, was a hit at Thanksgiving
Cambrea Gordon says
So happy to hear that!!
Jessica says
These were the best! Did everything as instructed and they came out amazing! All the extra steps were totally worth it!
Cambrea Gordon says
Love to hear that, thanks for the review Jessica!
Ava says
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.
Cambrea Gordon says
Love to hear that, thanks Ava!
Lori says
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.
Cambrea Gordon says
I am so thrilled to hear that, thanks for the review Lori!
Pam says
Delightful … our family loves snickerdoodles and these with pumpkin and spice are just right. Nice crisp edge but soft in the middle.
Cambrea Gordon says
Yay! Love to hear that, thanks for the review Pam!
Carissa says
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.
Gigi says
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❤️
Cambrea Gordon says
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!
Leslie says
Omg I JUST made these tonight!!! AMAZING!!
Amanda says
These are the best pumpkin cookies I've ever had!!! Thank you!!!
Julia says
best cookies i ever made
Kyle says
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?
Cambrea Gordon says
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!
Olga says
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.
Naomi says
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!!
Kate says
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!
Lollypaul says
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?
Cambrea Gordon says
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.
Janet says
Question about pumpkin measurement. Is it 2/3 cup or 1/3 cup (76G). What's the final measurement?
Cambrea Gordon says
You measure 2/3 cup pumpkin from the can then squeeze the liquid out until you have about 1/3 cup.
Janet says
Thanks so much. Cookies are great but spread very thin.
Bailey says
Super yummy and turn out great following the directions to a t!
Tammy says
Definitely a time-consuming, special event type of recipe, but YUM! The results are worth the extra effort.
Em says
Delicious!!! Turned out just as promised. Highly recommend
Annie says
This recipe was so good! The cookies I made were incredibly soft and tasty. Perfect amount of pumpkin too!
teena says
The best recipe I tested yet!!! Tysm
abby says
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!
Ally says
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!
Leila says
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!
Ashly says
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.
Mama K says
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.
Ashley says
I absolutely love and appreciate how you have listed the ingredient amounts with each step!
Linda black says
These cookies look delicious can't wait to try them
Hellen says
I made them two days ago and they turned out awesome! I love how everything is explained in your recipes! Thank you so much! 🙌🏼🙏🏼
Alexis says
They are SOO good!!!!
Kim Bingham says
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!
Meredith says
So so so good!!!!
Lacy Black says
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.
Teena says
The best recipe I tested yet!!! Tysm.
Diane says
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.
Linda says
Can the pumpkin snickerdoodles be made gluten free?: tchr2b2000@gmail.com
Cambrea Gordon says
I have had a few readers make them with Bob's Red Mill Gluten Free 1:1 Flour!
Kathy says
If I use salted butter would I cut salt by 1/4 tsp?
Cambrea Gordon says
Yes! I would leave out 1/4 tsp
Tami says
Sounds absolutely amazing! Can't wait to try it.
Cathy says
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!!
Colleen says
YES TY for listing ingredients!!!!!
Allison says
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!
Jacob says
Very finicky recipe and was worried that they weren’t gonna turn out….trust the process. These things are addictive! So delicious!
Lindsey says
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.
Cambrea Gordon says
Yes! They may bake a bit differently but should be fine
Rebecca Mount says
They were amazing! I'll be making these for the rest of the season!
Breanna says
They were amazing!! Browned butter is a total game changer. I made them for movie night and just WOWWWW.
Emil says
So good! I made with a regular sized cookie scoop and it made about 2 dozen.
Julia says
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 🙂
Karen ... but NOT "that Karen." =) says
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?
ST says
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.
Mag says
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
ST says
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!
Jennifer says
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.
Melissa says
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.
Jacob says
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!
Vanessa says
They're delicious! Thank you for a great recipe!
Vanessa says
Can you substitute flour for King Arthur Gluten-Free flour?
Cambrea Gordon says
I can't say, I haven't tried it! Let me know if you try it how it turns out!
Kayla says
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!!
Beffers says
Made them yesterday and they are amazing!!!
Cari Beth says
They are next level! Only made them twice last month and they may or may not be on the menu again 😉
Jess Lynn says
I made these for the hubbies construction crew and they loved them, making another batch today by request 😂 thank you!
Erin R says
I made these and everyone said it was their favorite cookie!
Jana says
I made these and they are absolutely amazing 😍
Michael. says
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. 🙂
Cambrea Gordon says
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! 🤗
Nicolette says
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 🙂
Leah Howards says
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?
Cambrea Gordon says
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.
Vickie Franchino says
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.
Kendra Kirkpatrick says
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.
Cambrea Gordon says
Definitely! I've used a 2 tbsp sized cookie scoop and it worked just fine.
Lee Ann says
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!
Cambrea Gordon says
Thank you SO much for the kind review Lee Ann! This made my whole day!
Liv Marsz says
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.
Lauren says
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!!!!!!
Susan L. Wolf says
So good! Tastes just like fall should taste.
Allison says
These cookies are amazing!
kristina says
seriously some of the BEST cookies i’ve made in a while! delicious & a crowd pleaser!
Haslam says
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?!?
Cambrea Gordon says
I can't say personally, but there are some great websites with recommendations like this one on King Arthur Flour! Hope this helps!
Shalee says
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?
Cambrea Gordon says
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!
Mollie says
These pumpkin snickerdoodles are just too good to be true!! They are truly amazing!
Theresa F says
I made these for my husband...they are delicious. I will make them again.
Becky says
They are soooo yummy!!! Highly recommend everyone makes these!
Tara Lee says
These were amazing!! I will definitely be making them again very soon!
Melissa Geissler says
I made these this weekend. They are to die for!!!
Heather says
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.
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!
Afton says
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!!
Kiara says
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!!!
Lisa says
Can I freeze the cookies after they have been baked?
Cambrea Gordon says
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.
Jordan says
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!
Camryn says
What did you do about the butter ?
Ashlyn Queen says
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!
Carly Swymeler says
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!
Shelley says
I made these today....Holly Hanna they're delicious! The flavor of the browned butter really comes through
Jessop says
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.
Julie says
Made these today. Very good!!
Victoria Waters says
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!
Diane Morrow says
Excellent cookie! The butter cooling was the trickiest for me but they came out great!
Gail Simmons says
Can this be a gluten free recipe buy using a 1 to 1 substitute gluten free flour replacement? Have you tried that?
Cambrea Gordon says
A few people have had success using Bob's Red Mill Gluten Free 1:1 Flour!
Allison says
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!
Ashley says
Can you use Kerry gold butter. It’s not unsalted
Cambrea Gordon says
It should be fine to use! I would leave out the added salt otherwise they may be too salty
KC says
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.
Tiffany says
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)
Jeannette says
Forgot to leave my stars 🙂
Jeannette says
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!!
Haley says
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.
Cambrea Gordon says
Thank you so much for the kind review, Haley! I'm thrilled they were a hit.
Janelle G. says
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!
Cambrea Gordon says
Yay! Thanks, Janelle, I'm so happy to hear you enjoyed them! They are truly a labor of fall love 🙂
Nick says
what a treat. turned out perfect and they are definitely one of the best cookies I've ever had!
Chelsey says
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!
Mariah says
Perfect recipe! So delicious!
Cambrea Gordon says
Glad to hear that!!
Audrey says
These were SO delicious. Absolutely amazing
Katie says
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!
Hilke says
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! 😍
Cambrea Gordon says
Wow!! I'm thrilled to hear they turned out, talk about a labor of love to get that pumpkin puree!
@sarahlee.chowing says
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.
MamaHerrm says
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!
Steph says
These are AMAZING! 😍
Cambrea Gordon says
Thank you Steph!! I am SO glad you loved them!!!
Ginny says
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.
Cambrea Gordon says
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".
Victoria says
I really want to try these! They sound delicious. Any suggestions for a butter substitute?
Thanks a bunch!
Cambrea Gordon says
Hi Victoria, I'm not familiar with butter substitutes so I can't recommend one, sorry!
bird says
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 🙂
Cambrea Gordon says
Yay! Love that so much!
Erin says
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!
Cambrea Gordon says
I'm SO happy to hear this Erin thank you so much for the very kind review 🙂
Cari says
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!
Cambrea Gordon says
YAY! This is amazing thank you SO much Cari I'm so glad they were a hit 🙂
Jenn says
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!
Cambrea Gordon says
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! 🙂
Benyt says
Agreed! What a queen.❤️
Evelyn says
Agreed!! Love that.
Karrie says
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!
Cambrea Gordon says
Thanks so much Karrie! I'm so glad to hear you enjoyed them!
Elle says
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)
Cambrea Gordon says
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!
Hickory Ridge Charm says
These were absolutely perfect! If you love pumpkin & spice then you have to try them!
Cambrea Gordon says
Amazing!! Thanks so much for leaving a review!
Carla Smalley says
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!
Cambrea Gordon says
Thanks for trying them Carla! Glad they turned out with the gluten-free flour!
Marilyn says
What flour would you recommend to make these gluten free? Thank you
Cambrea Gordon says
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!
Sue Bawarski says
Can you make a regular size cookie? How long would you bake? As these large ones aren’t baking very long.
Cambrea Gordon says
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!
Jess says
Amazing recipe! Wow! So good and perfectly chewy. Perfect for fall. This will definitely be a fall staple in our house from now on.
Cambrea Gordon says
Yay! Thanks so much for making them Jess!
Meagan says
Made them, super yummy, but mine are much puffier than what’s pictured. What do I do differently to make them thinner and chewier?
Cambrea Gordon says
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!
Suzanne says
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.
Cambrea Gordon says
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!
Leeanne says
Absolutely amazing. The lightest cookie ive ever tasted
Total hit ❤️
Cambrea Gordon says
That is wonderful to hear, I'm so glad you enjoyed them!!
Sandy Kerns says
The ingredient list picture does not show paling powder but does not list it ???
Cambrea Gordon says
I'm sorry I don't know what you're talking about?
Cindy says
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.
Cambrea Gordon says
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!
lauren says
everyone do yourself a favor and make these!!! i just saw the recipe this morning and already ate 2
Wendy says
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
Cambrea Gordon says
Hi Wendy, sorry I don't use sugar substitutes so I can't recommend one!
Rachel says
SO GOOD. Made them a little smaller than recipe suggested, and still turned out amazing. Perfect fall cookie!
Cambrea Gordon says
YAY! Love to hear that, thanks for coming back to leave a review for them Rachel! 🙂
Kim says
Has anyone made these with almond flour? What is the cooking temp and time?
Debbie Snider says
Can you use fresh pumpkin puree in these?
Cambrea Gordon says
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!
Roxanne says
Yummy
Brittany says
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!
Cambrea Gordon says
Yay! Love to hear that, thanks Brittany!
Noelle says
Wondering how I can make these without egg yolks..
Cambrea Gordon says
Hi Noelle, I'm not sure, I haven't tried this recipe without eggs!
Sharon says
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?
Cambrea Gordon says
Hi Sharon, you could definitely add some chocolate chips to the dough!
Tracye says
Sounds yummy
Cambrea Gordon says
Thanks Tracye! I hope you give them a try!
Vicky says
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!
Cambrea Gordon says
Thanks Vicky!
Janessa says
Wow! So good! I find a lot of the time pumpkin cookies turn out quite cakey but I appreciate how chewy these are.
Cambrea Gordon says
Yay! That is wonderful to hear and exactly what I was going for 🙂
Carrie Robinson says
Snickerdoodles are one of my favorite cookies! I am just loving the addition of pumpkin in these. 🙂
Cambrea Gordon says
Thank you Carrie, I hope you try them out!
Aimee Mars says
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.
Cambrea Gordon says
Yay! Love to hear that, thanks for trying them Aimee!
Holley says
These cookies are everything fall in one! Great fall cookie recipe!
Monica says
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!