If you love a classic snickerdoodle (and who doesn’t??), wait until you try these Chewy Pumpkin Snickerdoodles! Trust me when I say this will be your new favorite Fall cookie. Made with brown butter, fresh pumpkin and heaps of cozy, warm spices, these cookies are always a hit! Pro-tip: make a double batch because they won’t last long!
Why are these cookies so good?
Who doesn’t love a twist on the classic snickerdoodle? This one made with fresh pumpkin is everything we love about Fall. These cookies are:
Perfectly spiced. These chewy pumpkin snickerdoodles are filled with cozy fall spices and the perfect hint of pumpkin flavor. If Fall were a cookie, this would be IT!!
Soft and chewy. These cookies are perfectly thick, chewy, and gooey and covered in a crunchy cinnamon sugar coating. They’re SO good!!!
A Fall favorite! These cookies have all the classic snickerdoodle flavor and texture but we’ve made them even better by adding nutty brown butter and pumpkin spice.
These chewy pumpkin snickerdoodles come together easily with just a handful of simple ingredients. Keep your pantry stocked with pumpkin because you’ll be making these cookies all Fall long! Here’s what you’ll need:
- Flour – regular all-purpose flour gives the cookies structure and chew. For best results, always measure the flour using a kitchen scale.
- Butter – we’re using brown butter for an added depth of flavor. It takes just 5 extra minutes to brown the butter and it’s worth it!
- Sugar – granulated sugar and brown sugar provide sweetness and texture. The recipe works best with dark brown sugar but light brown sugar will work in a pinch!
- Egg – the recipe calls for just one egg yolk since the pumpkin puree adds plenty of moisture. Using just the yolk makes the cookies chewy rather than cakey.
- Pumpkin puree – For best results every time, use Libby’s 100% Pure Pumpkin Puree. Some other brands have too much moisture. Whichever brand you use, make sure it’s pumpkin puree and not pumpkin pie filling.
- Molasses – just a tablespoon makes these cookies extra cozy.
- Baking soda + cream of tartar – you’ll need both of these ingredients to create that signature snickerdoodle texture and tang.
- Spices – we’re using cinnamon, ginger, nutmeg and cloves for that quintessential Fall flavor.
How to make chewy pumpkin snickerdoodles
These cookies are easy to make from scratch and they will leave your kitchen smelling like a bakery. Be prepared to share them because everyone will come running when these babies come out of the oven!
Step 1: To make the cookies, we’ll start by browning the butter. If you’ve never browned butter before, not to worry! I walk you through how to brown butter in this post for my signature Brown Butter Blondies. Basically, we’re melting the butter on the stovetop and letting the browned milk solids fall to the bottom of the pan. Once the butter is browned, transfer it to a glass bowl and chill it in the refrigerator for 25 to 30 minutes. Do not let the butter solidify. It should be cool to the touch, but still liquid.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine the chilled brown butter, dark brown sugar and granulated sugar. Mix for about 1 minute until the mixture resembles wet sand.
Step 3: Add the egg yolk, followed by the pumpkin puree, molasses and vanilla. Mix on low speed to combine well.
Step 4: In a medium bowl, whisk together the flour, baking soda, cream of tartar, spices and salt. Add the dry ingredients to the butter and pumpkin mixture in two additions. Mix on low speed until just combined. Do not overmix. The dough will be soft. Chill the dough uncovered for 30 minutes.
Step 5: Meanwhile, in a shallow bowl, whisk together the granulated sugar and cinnamon for rolling the cookies. Preheat the oven to 350°F. Line to baking sheets with parchment paper. Set aside.
Step 6: Once the dough is firm, use a large cookie scoop to divide the dough into approximately 2 ounce portions. Do not roll the cookies between your hands. Instead, place the cookie scoops in the cinnamon sugar and use your hands to carefully coat all sides of the cookie dough ball. Carefully transfer the sugar covered dough to a parchment lined baking sheet, leaving 2 to 3 inches between each cookie. The cookies will spread in the oven.
Step 7: Bake at 350°F for 9 to 10 minutes. The cookies are done when the edges are set the tops are beginning to form cracks. Do not over bake the cookies – they will be crispy and dry instead of soft and chewy.
Step 8: Remove the cookies from the oven and cool on the baking sheet for 5-10 minutes. Use as spatula to carefully transfer the cookies to a wire rack to cool completely. Dust with more cinnamon sugar if desired.
Tips for the best cookies
Baking with pumpkin can be a bit tricky which means a LOT of recipe testing went into the development of this cookie. I’ve done all the work so you don’t have too! Here’s my top tips and tricks for delicious pumpkin cookies every time.
Don’t skip the brown butter. The added depth of flavor can’t be beat. Be sure to allow time to cool the butter after browning. If the butter is too warm when you mix the dough, it will throw off the texture of the cookies.
Chill the dough. I know, I know. I usually run for the hills when a recipe requires chilling the dough. But you simply won’t get the same soft and chewy texture if you skip this step.
Do not over bake. No one likes a dry, crumbly cookie so be sure to keep an eye on your oven and do not over bake the cookies. For those chewy, gooey centers, always under bake the cookies just slightly. They will continue to bakes as they cool.
How to store pumpkin snickerdoodles
I can’t imagine you’ll have a single crumb left over, but you’ll be happy to know that these cookies will stay soft and moist for days after they’re made. If I can manage to ward off any cookie thieves, I find the flavor and texture is the best on day two once all of the sugars and spices have had a chance to settle in.
To store the cookies, keep them tightly covered at room temperature for up to 4 days. They’ll freeze beautifully for up to 2 months if you want to stash some away for a rainy day. Simply defrost the frozen cookies at room temperature or warm them in a 300°F oven for a few minutes before serving.
Yes! Simply swap the all-purpose flour for an equal amount of your favorite gluten free flour. I like King Arthur Baking Measure for Measure Gluten Free Flour.
Absolutely. Keep in mind that if you chill the dough for longer than the recipe calls for, it may be too hard to scoop at first. Let it sit out at room temperature for a few minutes and then try again.
For that classic snickerdoodle texture and tang, you really need to use cream of tartar. Make sure you add it to your shopping list.
Yes. If you do not blot some of the moisture out of the canned pumpkin, your cookies will bake up thick and cakey instead of extra chewy.
I can’t wait to hear what you think about these Chewy Pumpkin Snickerdoodles. Leave a comment below and don’t forget to tag @brownedbutterblondie on Instagram.
Looking for more easy and delicious cookie recipes? You’ll love these:
- Soft and Chewy Sugar Cookies
- Fluffernutter Cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Best Chocolate Chip Cookie Recipe
- Chewy Chocolate Gingerbread Cookies
These chewy pumpkin snickerdoodles are a delicious Fall spin on the classic snickerdoodle. Soft and chewy and perfectly spiced, these cookies will be on repeat all Fall long!
For Cinnamon Sugar Topping
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup (226 g) unsalted butter
- 2 cups plus 3 tablespoons (270 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup (200 g) dark brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
- 1 egg yolk, room temperature
- 1 tablespoon molasses (not blackstrap)
- 1 1/2 teaspoons vanilla
- To brown the butter, melt the butter in a large saucepan on medium heat. Once melted, begin stirring occasionally. The butter will begin to crackle and pop and foam will form at the top. Continue stirring. Once sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and aromatic. Remove from heat. Pour the butter and the dark bits of milk solids into a large bowl and chill for 30 minutes. Do not let the butter solidify. It should be cool to the touch but still mostly liquid.
- Meanwhile, place the pumpkin puree on a plate lined with two layers of paper towels. Top with a second paper towel and blot the pumpkin to help remove some of the moisture. Set aside.
- Once the brown butter is cool, add the butter to the bowl of a stand mixer fitted with the paddle attachment along with the granulated sugar and brown sugar. Mix on medium low speed for 1 minute until combined. The mixture will resemble wet sand.
- Add the pumpkin puree, egg yolk, molasses and vanilla. Mix to combine, about 30 seconds. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, spices and salt.
- Add the dry ingredients to the butter and pumpkin mixture. Mix until a few streaks of flour remain. Do not over mix. Place the bowl in the refrigerator, uncovered, for 30 minutes to firm up the dough.
- While the dough is chilling, preheat the oven to 350°F. Line to baking sheets with parchment paper. Set aside.
- In a shallow bowl, whisk together the remaining granulated sugar and cinnamon for rolling the cookie dough.
- Once the dough is set, remove the bowl from the refrigerator and use a large cookie scoop to divide the dough into approximately 2-ounce portions. Do not roll the cookie dough into balls between your palms. Place it in the bowl of cinnamon sugar and use your hands to coat all sides of the dough.
- Place the cookie dough on the prepared baking sheets, leaving 2 to 3 inches between each cookie. The dough will spread in the oven.
- Bake on the center rack of the oven for 9 to 10 minutes or until the edges are set and the tops begin to crack. Do not over bake or the cookies will be dry.
- Remove the cookies from the oven and allow to cool on the pan for 5 to 10 minutes before carefully transferring to a wire rack. Sprinkle with more cinnamon sugar if desired.
Store cookies tightly covered for up to 5 days.
Baked cookies may be frozen. Wrap tightly in two layers of plastic wrap and place in a large freezer bag. Freeze flat for up to 2 months. Defrost at room temperature before serving.
To freeze the cookie dough balls before baking, do not roll them in the cinnamon sugar. Freeze the balls tightly covered for up to 3 months. Defrost the cookie dough and then roll in cinnamon sugar just before baking.
Keywords: chewy pumpkin snickerdoodles, pumpkin snickerdoodles, brown butter pumpkin snickerdoodles