These chewy pumpkin snickerdoodles are the ultimate fall treat—crispy on the edges, gooey in the middle, and full of cozy flavors like brown butter, pumpkin spice, and cinnamon sugar. Best of all? No mixer or chill time needed!
Inspired by my viral Brown Butter Snickerdoodles, this pumpkin version has quickly become a seasonal favorite, earning over 500 five-star reviews. They’re everything you love about snickerdoodles, with a warm fall twist—think nutty brown butter, earthy pumpkin, and a crackly cinnamon sugar coating.
Why You’ll Love These Cookies
- Super chewy + gooey centers with crisp edges
- No chill time required—ready faster!
- No mixer needed—just a whisk and a bowl
- Packed with real pumpkin and warm spices
- A perfect fall cookie for gatherings, bake sales, or cozy nights in
Tips for Success
- Use a kitchen scale. Precise measurements ensure the best texture.
- Cool your brown butter to 70–75°F. Too warm and the cookies will spread!
- Dry the pumpkin puree. It should feel like soft playdough to prevent cakey cookies.
- Use Libby’s Pumpkin Puree. It’s thicker and more consistent than other brands.
- Scoop large dough balls. Use 3 tablespoons of dough for that chewy center.
Key Ingredients & Substitutions
| Ingredient | Notes |
|---|---|
| Pumpkin Puree | Stick with Libby’s for low moisture. Squeeze out excess liquid! |
| Dark Brown Sugar | Adds depth and chewiness. Light brown works in a pinch. |
| Egg Yolks | Just the yolks keep the centers gooey and rich—not cakey. |
| Pumpkin Pie Spice | Use store-bought or homemade for cozy fall flavor. |
| Brown Butter | Adds richness and a nutty aroma—don’t skip this step! |
How to Make Pumpkin Snickerdoodle Cookies
1. Brown the Butter
Melt and brown the butter in a saucepan. Once it smells nutty and golden bits form at the bottom, remove it from the heat. Cool to 70–75°F before using—it should be liquid but not warm.
2. Dry the Pumpkin
Spread the pumpkin puree on a plate and press with paper towels until most moisture is gone. The texture should resemble soft playdough. You’ll end up with about 1/3 cup of dry pumpkin.
3. Mix Wet Ingredients
In a large bowl, whisk the cooled brown butter with granulated and dark brown sugar until it looks like wet sand. Whisk in the egg yolks, vanilla, and dried pumpkin puree until smooth.
4. Add Dry Ingredients
Fold in the flour, pumpkin pie spice, baking soda, cream of tartar, and salt until just combined. Chill the dough for 5 minutes to make it easier to scoop.
5. Scoop and Roll
Mix cinnamon and sugar in a small bowl. Scoop dough into 3 tablespoon-sized balls and roll each one in the cinnamon sugar. Place on a parchment-lined baking sheet spaced 2–3 inches apart.
6. Bake
Bake at 350°F (180°C) for 10–12 minutes, one tray at a time, until edges are golden and centers look slightly underbaked. Let cool completely on the tray—they’ll continue to set.
Storage & Freezing
- Room Temp: Store in an airtight container for 2–3 days.
- Freezer (Dough): Freeze uncoated dough balls in a sealed bag. When ready to bake, thaw to room temp, roll in cinnamon sugar, and bake as directed.
FAQs
Why dry the pumpkin puree?
Removing excess liquid keeps the cookies from turning cakey.
Can I make them smaller?
Sure! Reduce the scoop size and baking time slightly. Just know you may sacrifice a bit of chewiness.
Can I use light brown sugar instead?
Yes, but the cookies will be slightly less rich and chewy.
Chewy Pumpkin Snickerdoodle Cookies Recipe
Prep Time: 1 hr 50 min
Cook Time: 10 min
Total Time: 2 hrs
Servings: 13 cookies
Ingredients
- 1 cup unsalted butter (browned and cooled to 70–75°F)
- 2/3 cup Libby’s Pumpkin Puree (dry to ~1/3 cup)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tbsp dark brown sugar, packed
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
For Rolling
- 1/3 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (180°C) and line two trays with parchment paper.
- Brown the butter, let it cool to 70–75°F.
- Dry the pumpkin puree using paper towels until it’s thick and moldable.
- Whisk the butter with sugars, then add egg yolks, vanilla, and pumpkin.
- Fold in dry ingredients until just combined. Chill dough 5 minutes.
- Scoop into 3 tbsp balls, roll in cinnamon sugar, and space on trays.
- Bake 10–12 minutes, until edges are golden and centers are puffy.
- Let cool on tray. Enjoy!
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