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Chewy Pumpkin Snickerdoodle Cookies Recipe

Chewy Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

5.2 from 16 reviews

These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon sugar coating of snickerdoodles with the warm flavors of pumpkin and pumpkin spice for a soft, flavorful fall treat. Browned butter adds a nutty depth, while the pumpkin puree keeps the cookies tender and moist with a chewy texture. Perfect for cozy autumn afternoons or holiday gatherings.

Ingredients

Scale

Cookie Dough

  • 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 kosher salt

Coating

  • 1/3 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside to be ready for baking.
  2. Brown the Butter: In a large stainless steel pan over medium heat, brown the butter by cooking it until it foams, pops, and crackles. When the bottom is covered in browned butter bits and it smells nutty, remove it from heat immediately.
  3. Cool the Browned Butter: Pour the browned butter into a glass measuring cup and chill it in the fridge, stirring every 20 minutes, until it reaches 70-75°F, about 45-60 minutes. The butter should be cool but still liquid to prevent the cookies from spreading too much.
  4. Drain Excess Liquid from Pumpkin: Spread the pumpkin puree on a plate and press stacks of paper towels into it to soak up extra moisture. Repeat until the pumpkin feels dry and soft, measuring about 1/3 cup (68-75 grams).
  5. Combine Butter and Sugars: Once the browned butter is cool, whisk in the brown sugar and granulated sugar for about 1 minute until the mixture resembles wet sand.
  6. Add Egg Yolks, Vanilla, and Pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until evenly combined.
  7. Fold in Dry Ingredients: Gently fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just combined. Refrigerate the dough for 5 minutes to firm up; chill longer if needed.
  8. Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon. Scoop the dough into 3-tablespoon-sized balls and roll each ball thoroughly in the cinnamon sugar mixture.
  9. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them 2-3 inches apart. Bake one tray at a time for 10-12 minutes until edges are golden and centers are puffy but slightly underbaked.
  10. Cool and Store: Allow the cookies to cool completely on a wire rack before serving. Store leftovers in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking.

Notes

  • Measure flour by spooning it into the measuring cup and leveling with a knife to avoid dense cookies.
  • Dried pumpkin puree helps avoid excess moisture, which keeps cookies from spreading too much.
  • Browned butter must be cooled but liquid to ensure ideal cookie texture.
  • You can freeze the dough balls for up to 1 month.
  • Use parchment paper to prevent sticking and easier cleanup.

Nutrition

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, fall cookies, pumpkin spice cookies, browned butter cookies

Find it online: https://chefmilacook.com/chewy-pumpkin-snickerdoodle-cookies-recipe/