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Super chewy and gooey pumpkin snickerdoodle cookies featuring brown butter, pumpkin puree, pumpkin pie spice, and a classic cinnamon sugar coating for a perfect fall treat.

Ingredients

Scale
  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree, room temperature (drained to about 1/3 cup or 68–75 grams)
  • 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 (measure carefully, see notes)
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/3 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Brown the butter over medium heat in a large stainless steel pan, stirring occasionally until brown bits form and a nutty aroma develops, then remove from heat.
  2. Pour browned butter into a glass measuring cup and chill in the fridge, stirring every 20 minutes for 45–60 minutes until the butter reaches 70–75°F (21–24°C) and is cool but still liquid.
  3. Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
  4. Spread pumpkin puree on a plate and press with paper towels, scraping and repeating with fresh towels until the pumpkin resembles soft playdough and measures about 1/3 cup (68–75 grams).
  5. Whisk the cooled browned butter with dark brown sugar and granulated sugar for about 1 minute until the mixture resembles damp sand.
  6. Add egg yolks, vanilla extract, and the dried pumpkin puree; mix until combined.
  7. Gently fold in the all-purpose flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just combined, then chill the dough in the fridge for 5 minutes or longer if needed to firm up.
  8. Mix granulated sugar and ground cinnamon in a small bowl for rolling.
  9. Scoop dough into 3-tablespoon balls, roll each ball in the cinnamon sugar mixture, and arrange on prepared baking sheets spaced 2–3 inches apart.
  10. Bake one tray at a time for 10–12 minutes until edges are golden and centers are puffy but slightly underbaked.
  11. Cool the baked cookies completely on a wire rack before serving.

Notes

Measure flour carefully: fluff and spoon into measuring cup rather than scooping directly to avoid packed flour; using a kitchen scale is recommended., Cool the browned butter properly: chill for 45-60 minutes stirring regularly and ensure it is liquid but cool (around 70–75°F) to achieve chewy texture., Use Libby’s Pumpkin Puree for consistent moisture and texture; drain to about 1/3 cup to remove excess liquid., Smaller cookies: use 2-tablespoon scoops and bake for approximately 9 minutes., For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend containing xanthan gum (note texture may vary)., If freezing dough, avoid rolling in cinnamon sugar before freezing; thaw and roll in cinnamon sugar prior to baking., Add-ins like 1/2 cup semi-sweet chocolate chips, 1/2 cup chopped toasted nuts, or 1/3–1/2 cup white chocolate chips with 1/4 cup chopped dried cranberries can be folded into dough for variation.

Nutrition

Find it online: https://sweetovenstories.com/chewy-pumpkin-snickerdoodle-cookies/