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.
Wondering if this recipe could be adjusted to use for a cookie cake?
Great question! I have not tried this recipe as a cookie cake, but I’d love to hear how it turns out if you do! I’ll add it to my list to try on my end as well 🙂
Tried this recipe for the first time. They are cake like, but my husband likes them that way. I would have liked them to be a little more pumpkin flavor? How can I do that. I didn’t have pumpkin spice but made my own from a recipe on line. Mine made 17 cookies with a large cookie scoop.
I wanted so badly to hate this recipe because of the added steps of browning the butter (essential and perfect)as well as drying the pumpkin (essential but tedious) then adding only egg yolks ( I now have enough whites for homemade angel food cake) but this cookie recipe is incredibly delicious! My second batch I added white chocolate chips and it was delicious. These cookies are so good! I recommend leaving the dough in the refrigerator for a few hours. It’s very loose. They are my new favorite snickerdoodle.
How much does 3.33 cups of flour weigh?
Hi Deb, if you click the “Metric” button on the recipe card, it will give you the ingredients in grams!
I made these gluten free with gf measure for measure flour and they were amazing, turned out exactly like the picture.
I made them a second time but gluten free and dairy free. I used Mykonos plant butter (browned it and all) it turned out amazing too! The dairy free butter made the cookies spread thin but still so good. I tried baking the gf df ones just chilled (baked for 1min) and they were thin but still good, I also tried baking a cookie ball directly from the freezer (12 min) and they were still flat. However I do prefer the texture of the frozen then baked ones, it helped the center stay extra soft.
Hope this helps
Turned out a little more “cakey” than in the pictures. I also used wax paper instead of parchment paper because we didn’t have any but in the process I learned that when it calls for it, I need to get it! Still taste really good ❤️
You should never bake cookies on wax paper.
How many cookies should this recipe make?
It makes about 12-13 large cookies
I followed the recipe exactly. They taste amazing but they spread out too much. I dried the purée and chilled dough for 15 minutes.
Hi Connie, I would double check that your dough had enough flour and that your oven is set to a true 350°F. If the oven is cooler or there wasn’t enough flour, that could cause the cookies to spread more!
Can you freeze the cookies after baking or is it better to freeze the dough and bake when needed?
Hi Emmy! I recommend freezing and baking as needed 🙂
Hi – the recipe seems to indicate to use
1/3 cup (68-75 grams)
or
2/3 cup (156 g) Libby’s Pumpkin Puree
in step 4. Which do you recommend?
Hi Bruce, you will start with 2/3 cup of pumpkin puree and after absorbing the liquid, it will be reduced to 1/3 cup. Hope that helps!
Thank you Cambrea. I’ve now made these cookies twice and everyone loves them. The first batch came out great, the second batch came out flat but still tasty. I may not have let the butter cool sufficiently. Practice, practice, practice
Great combination of flavors! In step 2 you say, the towel should have hardly any moisture. But I think you mean the pumpkin, yes? Better fix that in your instructions. Thanks for the recipe
Hi Susan, no, the towel should have little moisture on it, not the pumpkin. It’s an indication to tell when you are done blotting the pumpkin!
These cookies are so good!! So buttery and the pumpkin is nice and subtle. Definitely will be making again
The cookies turned out beautiful and delicious, but mine weren’t chewy at all. They were soft throughout, but not cakey. I was hoping for a cookie with crispy edges and a bit of chew. I’m still giving the recipe five stars because I’m sure that was my fault. I squeezed so much liquid out of the pumpkin. Is it possible that there wasn’t enough moisture? Or should I have baked them a bit longer? What could I have done to make them chewier?
Hi Emmy, it’s hard to say because I’m not in the kitchen with you! I would check the amount of flour you were using and make sure it’s not too much.
Great recipe and a keeper! My husband isn’t a big fan of pumpkin but he really liked these cookies. Thanks for sharing! I also loved how you had the portion of the ingredients listed in red in the instructions! It was so easy to follow.
I don’t typically leave reviews on recipes, but this one was fantastic! I greatly appreciated the details added to each step. My cookies turned out great! They stayed puffy in the center (which is something I’ve never succeeded with when previously making snickerdoodles). Love the recipe!
Could I use my freeze dried pumpkin powder instead of canned and just add to dry ingredients since recipe is avoiding extra liquid.
Hi Barbara, I don’t think it will work, while you want to avoid the extra liquid, you do still need some of the moisture from the pumpkin to maintain the structure of the cookies. If you end up trying it, I’d love to hear how they turn out!
Great snicker doodles, was expecting to have some of the pumpkin flavor but couldn’t taste any.