These super chewy and gooey pumpkin snickerdoodle cookies combine all the cozy fall flavors of brown butter, pumpkin spice, and cinnamon sugar. A fall twist on the viral brown butter snickerdoodles—no mixer or chill time needed! As a former pastry chef, I’m thrilled that this recipe has earned over 500 five-star reviews and continues to go viral year after year!
These cookies are everything a pumpkin cookie should be: chewy with crisp edges and packed with classic snickerdoodle flavor, elevated by nutty brown butter and warm pumpkin pie spices. Perfect for autumn baking, they’re an absolute must-try, just like my apple snickerdoodles and chocolate chip pumpkin cookies!
Pro Tips for Perfect Pumpkin Cookies:
- Use a kitchen scale. Precision is key in baking, and a scale ensures accurate measurements for perfect cookies.
- Let the brown butter cool. Ensure the brown butter is completely cool before using it to prevent the cookies from spreading too much.
- Choose Libby’s Pumpkin Puree. It’s consistent and has the right moisture content, unlike other brands that may be too watery.
- Use a large cookie scoop. A spring-loaded scoop helps ensure thick, chewy cookies with soft centers.
Ingredients Highlights:
- Pumpkin puree: Only use Libby’s for the best results, and don’t worry—you can use the leftovers for my pumpkin cheesecake cookies!
- Dark brown sugar: Adds extra moisture and chewiness to the cookies.
- Egg yolk: This keeps the centers gooey while avoiding a cakey texture.
- Pumpkin spice: Homemade or store-bought, this essential blend will flavor all your favorite fall treats!
Find the full list of ingredients and step-by-step instructions in the recipe card below.
Ingredients
1 cup unsalted butter, browned (see notes)
2/3 cup Libby’s Pumpkin Puree, room temperature
1/2 cup granulated sugar
1/2 cup + 2 tbsp dark brown sugar, packed
2 large egg yolks, room temperature
2 tsp vanilla extract
1 2/3 cup + 1 tbsp all-purpose flour (see notes for measuring)
1 1/2 tsp pumpkin spice
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp kosher salt
1/3 cup granulated sugar, for rolling
1 tsp ground cinnamon, for rolling
Directions
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Set aside.
- Brown the butter over medium heat in a large pan. Stir occasionally, watching for it to foam and turn golden with a nutty aroma. When brown bits appear, remove from heat and transfer to a glass measuring cup. Let it cool in the fridge, stirring every 20 minutes until the temperature reaches 70-75°F (this takes about 45-60 minutes). The butter should still be liquid but cool.
- Spread the pumpkin puree onto a plate and press it with paper towels to remove excess liquid. Repeat until the puree is dry like soft playdough and measures roughly 1/3 cup (68-75 grams).
- Once the butter has cooled, whisk it together with the granulated sugar and brown sugar for 1 minute, until it resembles wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree to the mixture and whisk until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and cream of tartar until just incorporated. Chill the dough in the fridge for 5 minutes to firm up. If it’s still soft, chill for longer.
- In a small bowl, combine the cinnamon and sugar for rolling. Use a large cookie scoop to form dough balls (about 3 tablespoons each) and roll them in the cinnamon-sugar mixture. Arrange the dough balls 2-3 inches apart on the prepared baking sheets.
- Bake the cookies one tray at a time for 10-12 minutes, until the edges are golden and the centers are puffy but slightly underbaked. Allow the cookies to cool on the tray before transferring to a wire rack.
- Store leftovers in an airtight container at room temperature for up to 2-3 days. For freezing, let the dough balls come to room temperature before baking.
- Enjoy these perfectly chewy pumpkin snickerdoodle cookies!