These chewy pumpkin snickerdoodle cookies are the ultimate fall treat. Soft, gooey centers with crispy cinnamon sugar edges, brown butter flavor, and warm pumpkin spice make these pumpkin cookies absolutely irresistible. Best of all? No mixer and no chill time required!
This easy pumpkin cookie recipe creates bakery-quality results every single time. The secret is browning the butter and removing excess moisture from the pumpkin puree—two simple steps that elevate these from good to extraordinary.
Why These Are the Best Pumpkin Cookies
These brown butter pumpkin cookies combine the beloved texture of classic snickerdoodles with cozy fall flavors. The brown butter adds a nutty richness that enhances the pumpkin and spices, while the cinnamon sugar coating provides that signature snickerdoodle crunch.
Unlike cakey pumpkin cookies, this recipe uses egg yolks instead of whole eggs and carefully measured pumpkin puree to create an ultra-chewy, gooey texture. They stay soft for days and are perfect for cookie exchanges, fall gatherings, or enjoying with your morning coffee.
Ingredients for Pumpkin Snickerdoodle Cookies
For the Cookie Dough:
- 1 cup unsalted butter (for browning)
- 2/3 cup pumpkin puree (Libby’s brand recommended)
- 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
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
For the Cinnamon Sugar Coating:
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
How to Make Pumpkin Snickerdoodle Cookies
Step 1: Brown the Butter Melt butter in a stainless steel pan over medium heat. It will foam, pop, and crackle—this is normal! Stir occasionally and watch carefully. When the bottom is covered in brown bits and smells nutty, remove from heat. You should have about 3/4 cup + 1 Tbsp browned butter.
Let the brown butter cool to 70-75°F. This takes about 45-60 minutes at room temperature or 30-40 minutes in the fridge (stir every 20 minutes). The butter must be cool but still liquid for chewy cookies.
Step 2: Dry the Pumpkin Puree This step is crucial! Spread measured pumpkin puree on a plate. Press paper towels into it to absorb excess moisture. Re-spread and repeat with fresh towels until the pumpkin feels like soft playdough and measures about 1/3 cup (68-75g). This prevents cakey texture and ensures proper spreading.
Step 3: Mix the Wet Ingredients Preheat oven to 350°F. Line two baking sheets with parchment paper. Once butter is cool, whisk in granulated and brown sugar for 1 minute until it resembles wet sand. Add egg yolks, vanilla, and dried pumpkin puree, whisking until combined.
Step 4: Add Dry Ingredients Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt with a rubber spatula until just combined. Don’t overmix! Chill the dough in the fridge for 5 minutes to make it easier to scoop.
Step 5: Shape and Coat Mix cinnamon and sugar in a small bowl. Use a 3-tablespoon cookie scoop (about 1.5 inches) to portion dough. Roll each ball in cinnamon sugar and place on prepared baking sheets, spacing them 2-3 inches apart.
Step 6: Bake Bake one tray at a time for 10-12 minutes until edges are golden brown and centers are puffy and slightly underbaked. They’ll look soft but will firm up as they cool. Let cool completely on the baking sheet for best texture.
Expert Tips for Perfect Pumpkin Cookies
Use a Kitchen Scale: Measuring ingredients by weight ensures consistent results. This is especially important for the flour and pumpkin puree.
Don’t Skip Drying the Pumpkin: Excess moisture makes cookies cakey instead of chewy. The pumpkin should feel like soft playdough when ready.
Cool the Butter Properly: If butter is too warm, cookies will spread flat. If it solidifies, they won’t spread enough. Aim for 70-75°F.
Use Quality Pumpkin Puree: Libby’s brand is most consistent with moisture content. Organic brands often have too much liquid.
Scoop Generously: Use a 3-tablespoon cookie scoop for thick, bakery-style pumpkin snickerdoodle cookies with gooey centers.
Bake One Tray at a Time: This ensures even baking. Leave the second tray at room temperature while the first bakes.
Don’t Overbake: Cookies should look slightly underbaked in the center. They continue cooking on the hot pan after removing from the oven.
Why Brown Butter Makes a Difference
Browning butter is a simple technique that dramatically improves flavor. As butter cooks, the milk solids caramelize, creating nutty, toffee-like notes that complement the pumpkin and spices beautifully. This extra step takes just 5 minutes but makes these pumpkin cookies taste professionally crafted.
Storage and Make-Ahead Instructions
Room Temperature: Store baked cookies in an airtight container for 2-3 days. They stay soft and chewy!
Freezing Cookie Dough: Scoop dough into balls but don’t roll in cinnamon sugar. Freeze in an airtight container for up to 3 months. When ready to bake, let come to room temperature, roll in cinnamon sugar, and bake as directed.
Freezing Baked Cookies: Cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temperature.
Make-Ahead Tip: Brown the butter up to 2 days ahead and store in the refrigerator. Bring to 70-75°F before using.
Troubleshooting Common Issues
Cookies Are Too Cakey: You didn’t remove enough moisture from the pumpkin puree, or you measured flour incorrectly (too much flour). Use a kitchen scale for accuracy.
Cookies Spread Too Flat: The butter was too warm when mixed into the dough. Make sure it’s 70-75°F before using.
Cookies Don’t Spread: The butter cooled too much and solidified, or you removed too much moisture from the pumpkin. The butter should be liquid but cool.
Cookies Are Crumbly: You absorbed too much liquid from the pumpkin, or they needed 1-2 more minutes baking time.
Centers Are Too Puffy: Not enough moisture was removed from the pumpkin puree. It should feel like playdough when ready.
Recipe Variations
Chocolate Chip Pumpkin Cookies: Fold 1 cup chocolate chips into the dough after adding dry ingredients.
Maple Glaze: Mix 1 cup powdered sugar with 2-3 Tbsp maple syrup. Drizzle over cooled cookies.
Cream Cheese Frosting: Top cooled cookies with cream cheese frosting for pumpkin sugar cookie vibes.
Spiced Up: Add 1/2 tsp ground ginger or 1/4 tsp ground cloves to the dough for extra warmth.
Nuts: Fold in 1/2 cup chopped pecans or walnuts for added crunch.
What Makes Snickerdoodles Special
Traditional snickerdoodles are characterized by their tangy flavor (from cream of tartar), chewy texture, and cinnamon sugar coating. This pumpkin version maintains all those classic qualities while adding seasonal pumpkin flavor and brown butter richness. The cream of tartar reacts with baking soda to create the perfect rise and chewiness.
Serving Suggestions
These chewy pumpkin cookies are perfect for:
- Fall cookie platters alongside chocolate chip and oatmeal cookies
- Thanksgiving dessert tables
- Halloween parties and trunk-or-treat events
- Coffee shop-style pairing with lattes and hot apple cider
- Cookie exchanges and bake sales
- Care packages and food gifts
Serve warm with a cold glass of milk or alongside vanilla ice cream for an extra-special treat.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling contains added sugar and spices that will affect the recipe. Use only pure pumpkin puree.
Can I substitute all the pumpkin spice? Yes! Use 3/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp ground cloves.
Do I need cream of tartar? Yes, cream of tartar is essential for the tangy snickerdoodle flavor and chewy texture. You can’t substitute it.
Can I use light brown sugar? Yes, but dark brown sugar provides a chewier texture and deeper flavor due to its higher molasses content.
Why do you use only egg yolks? Egg yolks create rich, gooey centers without making cookies cakey. Whole eggs add too much moisture and make cookies puff up.
Can I skip browning the butter? You can use melted regular butter, but you’ll miss the incredible nutty flavor that makes these cookies special.
Chewy Pumpkin Snickerdoodle Cookies with Brown Butter
Ingredients
Equipment
Method
- Melt butter in a stainless steel pan over medium heat. Stir occasionally until browned bits form on the bottom and it smells nutty. Remove from heat. You should have about 3/4 cup + 1 Tbsp browned butter. Cool to 70–75°F before using (45–60 minutes at room temp).
- Spread pumpkin puree on a plate. Press paper towels into it to absorb excess moisture. Repeat with fresh towels until pumpkin feels like soft playdough and measures about 1/3 cup (68–75g). This ensures chewy, not cakey, cookies.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Whisk cooled brown butter with granulated and brown sugar until combined. Add egg yolks, vanilla, and dried pumpkin puree. Mix until smooth.
- Fold in flour, pumpkin pie spice, baking soda, cream of tartar, and salt until just combined. Chill dough for 5 minutes if too soft.
- Mix cinnamon and sugar in a small bowl. Scoop 3 Tbsp portions of dough and roll into balls. Coat in cinnamon sugar and place on prepared baking sheets 2–3 inches apart.
- Bake one tray at a time for 10–12 minutes, until edges are golden and centers are slightly underbaked. Cool on baking sheet for best chewy texture.
