Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are soft and chewy pumpkin spice cookies. These tasty cookies get an extra bump of flavor from brown butter and plenty of pumpkin pie spice. The cookies are easy to make – no mixer, no chilling required.

Pumpkin snickerdoodles are the fall version of classic snickerdoodles cookies. This is the perfect cookie recipe for this time of year.

These tasty cookies get plenty of flavor from brown butter and a generous amount of pumpkin pie spice. The cookies have a lovely soft and chewy texture.

The cookies are as easy as they are delicious! This recipe is similar to my popular chocolate chip cookie recipe that is also made with melted butter.

There’s no mixer and no chilling required, and the cookies can be made from scratch in less than an hour!

What you’ll need to make pumpkin snickerdoodles

• Butter: I use salted butter in this recipe. If you use unsalted butter, increase the salt to 1/2 teaspoon.
• Brown sugar: Light brown sugar or dark brown sugar will work. Dark brown sugar will give you richer flavor.
• Granulated sugar
• Pumpkin puree: I recommend using canned pumpkin puree. If you’re using homemade pumpkin puree, you may need to strain it to thicken it up before using. Be sure to use pumpkin puree, not pumpkin pie filling.
• Egg yolks: Egg yolk helps to make the cookies rich and chewy.
• Vanilla extract
• All-purpose flour: It’s important to properly measure the flour. To do so either weigh it or sift/stir it to break it up. Then lightly spoon into the measuring cup and level.
• Pumpkin pie spice: You can use store bought or make homemade pumpkin pie spice.
• Baking soda
• Salt
• Ground cinnamon

How to make pumpkin snickerdoodles

Step 1: Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2: Brown the butter in a saucepan over medium heat. The butter will melt, foam, then it will turn amber golden brown. When it smells nutty, remove from heat.

Step 3: Pour the browned butter and any browned bits into a large mixing bowl. Let the butter cool to room temperature.

Don’t chill the butter. It needs to be about 70F, but it shouldn’t be solid or chilled.

Step 4: Once the butter is at room temperature, whisk in the sugars until well-combined.

Step 5: Whisk in the egg yolks, vanilla, and pumpkin puree until well-combined.

Step 6: Add the flour, pumpkin spice, salt, and baking soda. Stir in just until combined. Don’t overmix.

Step 7: In a shallow dish, stir the sugar and cinnamon together until combined.

Tip >> A shallow dish will make it easier to roll the balls of dough in the cinnamon-sugar mixture.

Step 8: Using a medium cookie scoop (1.5 tablespoons), scoop up the dough. Roll each ball of dough in the cinnamon sugar mixture.

Step 9: Place the cookie dough balls 2 inches apart on the prepared baking sheets.

Step 10: Bake for 8-11 minutes, or until the edges are set. The centers should look soft and slightly underdone in the cracks.

Step 11: Let the cookies cool for about 10 minutes before removing to a wire rack to finish cooling.

Tips

• Browning butter: When browning butter, it’s important to use a light or silver pot. If you use a dark saucepan or pot, it will be difficult to see the color changes as the butter cooks.
• Once the butter begins to melt, stir it occasionally to prevent any of the solids from burning as the butter browns.
• Don’t let the butter cool in the saucepan. It can continue to cook from the residual heat and overbrown.
• The temperature of the melted butter is important! If the butter is too hot, it will cause greasy cookies that bake out. If the butter is chilled, the other ingredients won’t whisk in properly.
• Mixing: I highly recommend mixing these cookies by hand. There’s no need for a hand mixer, and mixing the cookie dough by hand will help to avoid overmixing.

Storage

Store the cookies in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.

More pumpkin recipes!

If you’ve tried this pumpkin snickerdoodle recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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