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Chewy Pumpkin Snickerdoodle Cookies

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Indulge in the warm, comforting flavors of these Chewy Pumpkin Snickerdoodle Cookies, a perfect treat for any autumn occasion. These cookies combine the rich nuttiness of brown butter with fragrant pumpkin spice and a delightful dusting of cinnamon sugar, creating an irresistible chewy texture that will leave everyone asking for more. Best of all, this simple recipe requires no chilling time or mixer—just whisk, roll, and bake! Whether you’re hosting a cozy gathering or enjoying a sweet moment at home, these cookies will bring the essence of fall to your table.

Ingredients

Scale
  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoon dark brown sugar (packed)
  • 2 large egg yolks
  • 2 teaspoon vanilla extract
  • 1 2/3 cup + 1 tablespoon all-purpose flour
  • 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. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter in a stainless steel pan over medium heat until nutty and aromatic; allow it to cool.
  3. Whisk sugars into the cooled butter until combined.
  4. Stir in egg yolks, vanilla extract, and prepared pumpkin puree until smooth.
  5. Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just mixed.
  6. Roll dough into balls, coat them in cinnamon-sugar mixture, and place on trays.
  7. Bake for 10-12 minutes until edges are golden but centers remain puffy.
  8. Cool completely on wire racks before serving.

Nutrition

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