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.
I froze dough in balls – is it best to let them defrost and bake or bake from frozen? If from frozen, any idea how long? I made half and want to freeze half for later because they’re so delicious!
Hi Amanda! I would let them defrost before baking. They should have the same bake time this way!
Really liked the texture and look of these cookies, but I could taste the cream of tartar. If I make them again I will reduce the cream of tartar to 1/2 tsp..
Why does the top ( ingredients say 2/3 cup pumpkin puree, but the bottom directions say 1/3? Can you clarify how much I dump in the bowl and mix in?
Hi Tabby, the instructions say to start with 2/3 cup of pumpkin puree. Then you have to absorb the excess liquid with paper towels until you have about 1/3 of a cup of dried pumpkin puree.
The cookies spread completely flat and taste like butter and suger even when I followed the recipe to a tea including buying the exact same brand of ingredients you used
I’m sorry they didn’t turn out as expected! If they spread that much, something definitely went off along the way, usually it’s from the butter being too warm, the flour slightly under-measured, or the oven running a bit cool. Even small differences can make a big impact! I really appreciate you giving them a try.
amazinggggg. like amazing. i’ll admit i didnt wait the butter to cool down all the way and it still worked out. thank you!
I know the butter cooling is so tedious but SO worth it. Thanks for sharing Emily!!
I have made these cookies several times and are in the process of making them again for my grandsons 18th birthday. Best snickerdoodle recipe ever. Especially with that brown butter. Usually I just ring out the pumpkin in a cheese cloth. Much faster and drys out nicely. Worth every step.
I love hearing that Diane! Thanks for sharing your cheese cloth trick, I’m going to try that myself!
The taste is ok. That being said, this recipe has WAY too much butter. I chilled the dough until it was hard to the touch. They turned out flas as a pancake with greasy residue on the parchment. Big disappointment and a waste of two sticks of butter.
I’m so sorry they didn’t turn out! The butter amount is correct, but if the butter isn’t cooked down enough when browning or if the flour is just slightly under-measured (a scale really helps here), the dough can end up with too much liquid and cause the cookies to spread flat. I really appreciate your feedback and wish they had turned out better for you!
Has anyone tried these without browning the butter? I really don’t care for the taste of browned butter. Or maybe I should just very lightly brown the butter so it’s not such a strong taste?
worth the brown butter step. Not the same cookie without that step otherwise make another snickledoodle cookie that does not require that step.
I followed the recipe, and it did take some time, BUT these cookies are every bit of deliciousness I was hoping for! I now have a list of my pumpkin lover friends that I can’t wait to share with!!
So glad they were worth the time! Love that you’ve already got a list of friends to share them with. Thank you for baking them! 💛
If I do t have pumpkin purée can I substitute pumpkin butter?
Hi Audrey, I don’t know that I would recommend pumpkin butter because it’s completely different to pumpkin puree!
These are so good but mine keep coming out too cakey and idk why! Someone have any ideas?
Hi Grace! If you blotted the pumpkin properly to absorb excess moisture and they’re still cakey, I would double check that you’re not using too much flour in the cookie dough. That can also make them more cakey!
Love this recipe for how specific it is – down to the temp of the butter, and the texture to look for in the pumpkin! Yields consistent results every time! So grateful!
Aww that makes me so happy to hear Jem! I tried to be specific as possible so you get perfect results every time!
Can I use light brown sugar or will that change the texture of the cookie too much?
Light brown sugar is perfect!
Just made them and they are delicious. Could I freeze the left over pumpkin and use it to make another batch later?
Yes! Absolutely, then you can just thaw it in the fridge overnight before you want to use it.
Have made these a few times now and they are to die for! My new go-to for gifting over the autumnal season. I’m not normally big on snickerdoodles, but these are next level.
That’s amazing to hear, thank you for sharing Alix!