Super chewy and gooey, these pumpkin snickerdoodle cookies combine the cozy fall flavors of brown butter, pumpkin spice, and cinnamon sugar. A spin on my viral brown butter snickerdoodles, with no extended chill time or mixer required.
Creating the best chewy pumpkin cookie has been a proud achievement of mine as a former pastry chef— this recipe continues to go viral year after year with over 500 five-star reviews!
They are everything a pumpkin cookie should be: chewy with crispy edges and bursting with the classic snickerdoodle flavors, enhanced with nutty brown butter and warm pumpkin pie spices. They’re a fall twist on a classic, just like my apple snickerdoodles and chocolate chip pumpkin cookies!
Table of Contents
Tips for Perfect Pumpkin Cookies
Use a kitchen scale. Baking with a scale is my #1 baking tip. Like all baked goods, this recipe relies on accuracy for the best results.
Follow the instructions carefully. I recommend reading through the recipe at least once before beginning for success.
Let the brown butter cool before using. You want the butter to be cooled to the indicated temperature before using it. This is really important for a chewy texture. I found that butter that was too cold solidified and resulted in cookies that didn’t spread as much, and conversely, butter that was too warm caused the cookies to spread too much.
Use Libby’s Pumpkin Puree. I found that Libby’s Pumpkin is very consistent among cans and has less moisture than other brands. You won’t use all of it, so you can make pumpkin cheesecake cookies or spiced pumpkin cupcakes with the leftovers.
Blot the pumpkin puree. Spread it on a plate and blot it with paper towels until the towels barely have any moisture left. The dried puree should feel like soft play dough, where you can roll it up into a ball cleanly.
Use a large cookie scoop. Preferably, a spring-loaded one. For thick cookies with chewy and gooey centers, the cookie dough balls must be three tablespoons.
Ingredient Notes and Substitutions
Dark brown sugar: The extra molasses in brown sugar gives the cookies a super chewy texture. You can use light brown sugar if you don’t have dark on hand.
Egg yolk: Egg yolks are used instead of whole eggs for rich and gooey centers. This also prevents a cakey texture, as the egg white holds a lot of moisture.
Pumpkin spice: You can make your own blend or buy it at the store. Use it for all of your fall baking needs (like for pumpkin pie cinnamon rolls!)
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
Step 1: Brown the butter. Once browned, chill it in the fridge, stirring occasionally, until it reaches the proper temperature.
This might seem tedious, but with cookie recipes, it’s more important to pay attention to the small details, whereas in other recipes (like my brown butter pumpkin bread), it’s not as important.
Step 2: Squeeze the pumpkin puree dry. Spread the measured puree onto a plate and press paper towels to absorb the excess liquid.
This is how the pumpkin puree should look when properly dried. I was able to roll it up into a ball.
Step 3: Cream the butter and sugars together. Once the butter is cool, whisk in the granulated and dark brown sugar until well combined.
Step 4: Mix in the wet ingredients. Whisk in the egg yolks and vanilla extract until combined.
STEP 5: Mix in the pumpkin. Then, whisk in the dried pumpkin puree.
STEP 6: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until combined.
Chill the dough bowl in the fridge for 5 minutes, which will make it easier to scoop.
Step 7: Scoop and roll in cinnamon sugar. Use a large cookie scoop to scoop the cookie dough onto the prepared baking sheets.
Roll each ball in cinnamon sugar and return them to the trays, spaced at least 2-3 inches apart.
Step 8: Bake! Bake one tray at a time until the edges are golden brown and the centers are puffy.
While one tray bakes, leave the other tray on the counter at room temperature.
Storage and Freezing
Storage: Leftover cookies can be stored at room temperature in an airtight container or Ziploc bag for 2-3 days.
Freezer: Do not roll the dough balls in cinnamon sugar if you want to freeze them. Store the scooped cookie dough in an airtight container or freezer bag. When ready to bake them, let them come to room temperature, roll them in cinnamon sugar, then bake.
FAQs
YES! This step is critical for achieving extra chewy cookies. If you skip this step, the cookies will be thick and cakey.
This can happen when you absorb too much liquid from the pumpkin puree. Absorbing too much liquid can mess with the structure of the cookie texture, making it fall apart. I would also try baking them 1-2 minutes longer. If cookies aren’t quite baked enough, they will fall apart and crumble.
Make sure you are absorbing the liquid from the pumpkin puree. The second thing is making sure the butter is cool, but still liquid. If it has solidified, the cookies won’t spread as much as they should.
This could be caused by the butter not being chilled properly. Make sure it is within the temperature range indicated in the recipe card.
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Chewy Pumpkin Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby's Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour, **see notes for measuring**
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
- 1/3 cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Instructions
- Brown the butter over medium heat in a large stainless steel pan. While it cooks, it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.1 cup (226 g) unsalted butter
- You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer reads 70–75°F. It should feel cool and remain completely liquid.
- Preheat the oven to 350°F(180°C). Line two baking trays with parchment paper and set them aside.
- Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid until the pumpkin feels pretty dry, like soft playdough, and now measures roughly 1/3 cup (68-75 grams).2/3 cup (156 g) Libby's Pumpkin Puree
- When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.1/2 cup (108 g) granulated sugar, 1/2 cup + 2 tablespoons (128 g) dark brown sugar
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.2 (38 g) large egg yolks, 2 teaspoons vanilla extract
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!1 2/3 cup + 1 tablespoon (208 g) all-purpose flour, 1 1/2 teaspoons pumpkin spice, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon cream of tartar
- Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tablespoon-sized balls and roll each dough ball in the cinnamon sugar. Place them on the prepared baking sheet, spaced 2-3 inches apart.1/3 cup (67 g) granulated sugar, 1 teaspoon ground cinnamon
- Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack, then enjoy!
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperature before baking.
Wow. These turned out SO good. But I will say, her suggestion to use Libby’s was no exaggeration. I used a store brand because it’s what I had on hand, and it took me forever to get it to weigh 76g. I used the kitchen scale religiously here to get this recipe right, but it was worth it! Just beware, this recipe takes some time so I wouldn’t make it in a rush. The steps aren’t quick, but the cookies are worth it!
Delicious! I made these twice so far. The 1st time, I did not follow all the notes/instructions closely and they had a great taste, but were cakey vs chewy. The 2nd time, I read and followed the directions (and notes) and they were incredible! 2nd time was for my girls bible class and they were a big hit! Thank you, great recipe I will continue to use!
The dough alone is one of the best dough’s I’ve had. But I suppose that isn’t a surprise, as brown butter cookie dough are always delicious. And the baked cookies don’t disappoint. Fantastic cookies that I will definitely make again.
Listen. Make these cookies now. Shut your mouth and make them NOW. You’re welcome.
Hello! Any chance you could provide the flour and sugar measurements in grams. Thanks!
Hi Cassidy, click the “metric” button in the recipe card and it will provide you with the gram measurements!
Can I use homemade/fresh pumpkin purée if I strain it with cheese cloth and reduce it?
Hi Leo! I have seen a few readers use homemade puree with success! I would just make sure you really get the liquid out of it.
That’s what I will have to do next time add 2 TBSP Flour great taste just a bit flat.
Excellent!!
Hi – question: Why does starting with cold butter matter if you just melt it down?
Great question! It gives more of an accurate cook time, if you use room temperature butter instead just know that your butter will brown much quicker than 10-12 minutes!
Hello! I and my family love the taste of this recipe however, each time I bake these cookies they are cakes and crumbly. How do I get the chewy texture?? I didn’t dry out the pumpkin purée the first time but did the second time. They fell apart worse the second time.
Hi Emma, the pumpkin puree must be dried in order for them to be chewy. If the cookies are falling apart I would leave a bit more moisture in the pumpkin puree. Soaking too much liquid from the puree can cause them to be crumbly! I hope that helps!
The taste is incredible. The taste is blow my mind. It’s just out of this world definitely I’m I will make it again and again and again..I made the pumpkin purée by myself by roasting the pumpkin and scoop out the inside and in the food processor then squeeze it with nut bag and it work wonderfully.
I have no idea what I’m doing wrong. The cookies are DELICIOUS – but flat as a crepe, and not too far off in that texture, both times I’ve made this recipe. I’ve done no chilling, 10 minutes chilling, and frozen and every time they’re flat and often leave behind a small puddle of butter on the parchment. I’m 100% sure I’m measuring everything correctly – could the pumpkin be too wet? My baking soda is fresh. Any ideas? 🙁
Hi Skye! I’m sorry to hear you’re having trouble with the recipe. I would add 1-2 tbsp of extra flour to the dough to see if that helps!
Skype, I wonder if your butter is too warm. Let it chill a little longer and see if it works. Made them for the first time today and they turned out perfect.
These are phenomenal! I even messed up and put the butter in last when mixing and they still turned out great. I made smaller, regular size cookies and baked them for 7-8 minutes which yielded me 32 cookies. Even my kids loved them. Will certainly make again!
I’m so happy to hear you enjoyed them!! 🙂
Super yummy! I love how you put the measurements/ingredients below each step. So helpful! Brought some to my MIL today 🧡
This recipe is delicious! Will make again
The most delicious cookie dough I’ve ever had. But I’ve made the recipe twice — the second time, I tried using only ~2/3 of the flour the recipe calls for — and each time they come out of the oven like spheres. Don’t flatten at all. I’ve tried all the troubleshooting stuff, I guess next time I’ll use even less flour. Still tastes good though!
Hi Carolyn! How much are you mixing the cookie dough once the flour is added? If you overmix it that could also be the reason why they aren’t flattening. Also check to see if your baking soda is fresh, if it’s older that could play a factor too! I suggest first trying these suggestions then taking out a bit more flour if not. Hope that helps!