Indulge in the ultimate fall treat with these incredibly chewy and gooey pumpkin snickerdoodle cookies! Bursting with rich flavors like brown butter, pumpkin spice, and cinnamon sugar, this viral recipe is a delightful twist on the classic brown butter snickerdoodles. Best of all, it requires no chill time and no mixer!
Prep Time:
1 hour 50 minutes
Cook Time:
10 minutes
Total Time:
2 hours
Course:
Dessert
Cuisine:
American
Servings:
13 cookies
Equipment Needed
- Large cookie scoop (approximately 3 tablespoons)
Ingredients
For the Cookies:
- 1 cup unsalted American 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
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
For Rolling:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. Set them aside.
- Brown the Butter: In a large stainless steel pan, brown the butter over medium heat. It will foam, pop, and crackle—this is normal! Stir occasionally to prevent burning. Once the bottom has brown bits and it emits a nutty aroma, remove it from heat.
- Cool the Butter: You should have just under 1 cup of browned butter (about 184 grams). Pour it into a glass measuring cup and chill it in the fridge, stirring every 20 minutes for about 45-60 minutes, until the temperature reads 70-75°F. This ensures your cookies won’t spread too much in the oven.
- Prepare the Pumpkin Puree: Spread the pumpkin puree onto a plate and soak up excess liquid with paper towels. Repeat this process until the pumpkin feels dry, resembling soft playdough. You should have about 1/3 cup (68-75 grams) of prepared pumpkin.
- Combine Sugars and Butter: Once the butter has cooled, whisk in the brown sugar and granulated sugar for about 1 minute until the mixture resembles wet sand.
- Mix in the Wet Ingredients: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until well combined.
- Fold in the Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just combined. Place the dough in the fridge for 5 minutes to firm up. If it remains soft, chill longer.
- Prepare Cinnamon Sugar: In a small bowl, mix the granulated sugar and ground cinnamon together.
- Shape the Cookies: Scoop the dough into 3-tablespoon-sized balls and roll each ball in the cinnamon sugar mixture. Arrange them on the prepared baking sheets, spacing them 2-3 inches apart.
- Bake the Cookies: Bake one tray at a time for 10-12 minutes or until the edges are golden brown and the center is puffy and slightly underbaked. Let the tray cool completely on a wire rack before enjoying.
Storage
Store any leftover cookies in an airtight container at room temperature for 2-3 days. If you freeze the cookie dough balls, allow them to come to room temperature before baking!