The Ultimate Chewy Brown Butter Pumpkin Snickerdoodle Cookies (No Chill!)
Prepare to fall in love with these irresistibly chewy and gloriously gooey pumpkin snickerdoodle cookies. This recipe masterfully blends the quintessential cozy flavors of autumn: rich, nutty brown butter, warm pumpkin spice, and a delightful coating of classic cinnamon sugar. As a proud evolution of my immensely popular brown butter snickerdoodles, this autumn-inspired twist delivers incredible depth of flavor and a perfect texture, all without the need for any chilling time or a stand mixer. Get ready to bake a batch of cookies that will become your new favorite fall tradition!
As a former pastry chef, perfecting the *best* chewy pumpkin cookie has been a true labor of love and a source of immense pride. This particular recipe stands out, having gone viral year after year and garnering over 500 five-star reviews! It’s a testament to its exceptional quality and the sheer delight it brings to everyone who tries it.
These cookies embody everything a perfect pumpkin treat should be: a wonderfully chewy interior with tantalizingly crispy edges, each bite bursting with the beloved snickerdoodle essence. This classic flavor profile is elevated by the rich, nutty notes of brown butter and the comforting warmth of aromatic pumpkin pie spices. Think of them as a sophisticated, seasonal twist on a timeless favorite, much like my popular apple snickerdoodles and delightful chocolate chip pumpkin cookies!
What makes these pumpkin snickerdoodles truly stand apart is their incredible convenience. You won’t need to plan hours ahead for chilling the dough, nor will you require any specialized equipment like a stand mixer. This makes them the ideal choice for spontaneous baking sessions or when you’re craving a quick, comforting treat. The simplicity of the process, combined with the phenomenal results, ensures that even novice bakers can achieve bakery-quality cookies every single time. Get ready to experience the magic of fall in every perfect, spice-filled bite!
Table of Contents
Tips for Perfect Pumpkin Snickerdoodle Cookies
Achieving bakery-level perfection with your pumpkin snickerdoodles is easier than you think when you follow these critical tips. Each step plays a vital role in ensuring your cookies are consistently chewy, flavorful, and perfectly baked.
Use a kitchen scale. This is my absolute #1 baking tip for any recipe, especially for delicate baked goods like cookies! Measuring ingredients by weight (baking with a scale) ensures unparalleled accuracy. Unlike volume measurements (cups), which can vary wildly depending on how you scoop, a scale guarantees you use the exact amount of flour, sugar, and other key ingredients. This precision is crucial for the dough’s consistency, preventing cookies from becoming too dry and cakey or spreading too flat. Invest in a good kitchen scale – it will transform your baking!
Follow the instructions carefully. While this recipe is straightforward, paying close attention to each step will guarantee success. I highly recommend reading through the entire recipe at least once before you even start gathering ingredients. This helps you understand the flow, anticipate upcoming steps, and avoid any last-minute surprises or mistakes. Baking is a science, and precision in following the process yields the best results.
Let the brown butter cool properly before using. The temperature of your brown butter is absolutely critical for the final texture of these cookies. You want the butter to be completely cool, ideally between 70-75°F (21-24°C), but still liquid. If the butter is too warm, your cookies will spread excessively thin in the oven. If it solidifies, they might not spread enough and become overly thick. My recommendation is to let it sit at room temperature for 30-40 minutes after browning, or for a faster approach, chill it in the fridge, stirring every 10-15 minutes, until it reaches the ideal temperature. Just be vigilant to prevent it from solidifying completely!
Always use Libby’s Pumpkin Puree. Through extensive testing, I’ve found Libby’s Pumpkin Puree to be incredibly consistent in texture and moisture content across different cans. Other brands often contain significantly more moisture, which can throw off the delicate balance of this recipe and lead to a less chewy, more cake-like cookie. For reliable, delicious results every time, stick with Libby’s. (Don’t worry, you can use any leftover puree in my pumpkin cheesecake cookies!)
Use a large cookie scoop. For consistently thick cookies with that coveted chewy, gooey center and slightly crispy edge, precise portioning is key. A spring-loaded cookie scoop (preferably a 3-tablespoon capacity) ensures that each cookie dough ball is uniform in size. This not only makes baking easier but also guarantees even baking and a perfect texture across the entire batch.
Ingredient Notes and Substitutions
Every ingredient in this recipe plays a crucial role in achieving the perfect pumpkin snickerdoodle. Understanding their functions and potential substitutions will help you bake with confidence.
Unsalted Butter: The base for our brown butter! Using unsalted butter allows you to control the exact amount of salt in the recipe. Browning the butter adds an incredible depth of nutty, caramel-like flavor that is irreplaceable. Make sure it’s fresh for the best taste.
Pumpkin puree: As mentioned, I cannot stress enough the importance of using Libby’s Pumpkin Puree. Its low moisture content and consistent texture are vital for achieving that signature chewy cookie. I extensively tested this recipe with several organic and off-brand purees, and they all contained far too much liquid, resulting in dense, cakey cookies. If you have leftover puree, don’t let it go to waste! It’s perfect for my pumpkin cheesecake cookies or even a savory pumpkin soup.
Dark brown sugar: This is your secret weapon for a truly chewy cookie! The higher molasses content in dark brown sugar not only imparts a richer, more complex caramel flavor but also contributes significantly to the soft, moist, and wonderfully chewy texture. While you *can* use light brown sugar if that’s all you have on hand, be aware that your cookies might be slightly less chewy and have a milder flavor profile.
Granulated Sugar: Provides sweetness and helps create those coveted crispy edges. A combination of granulated and brown sugar gives the best balance of chewiness and crispness.
Egg yolk: This recipe specifically calls for egg yolks instead of whole eggs for a very important reason: they contribute richness and fat, which results in those irresistibly gooey centers. Omitting the egg whites prevents the cookies from becoming cakey or overly airy, ensuring a dense, chewy texture. Make sure your egg yolks are at room temperature to incorporate smoothly into the batter.
Vanilla Extract: A crucial flavor enhancer that complements the pumpkin and spices, adding a layer of warmth and sweetness. Use a good quality pure vanilla extract for the best results.
All-purpose flour: The structural backbone of the cookie. Proper measurement is key here (use a scale!). Too much flour will lead to dry, stiff cookies, while too little can result in excessive spreading. You can use your favorite all-purpose flour.
Pumpkin spice: The heart of our fall flavor! This blend typically includes cinnamon, nutmeg, ginger, and cloves. You can easily make your own blend at home for a fresher taste, or purchase a high-quality store-bought version. This versatile spice mix is a must-have for all your autumn baking endeavors, like my incredible pumpkin spice rolls! Don’t skip it!
Baking soda: A leavening agent that helps the cookies rise and spread, working in conjunction with the cream of tartar to create the characteristic snickerdoodle texture.
Cream of tartar: This is the signature ingredient that distinguishes a snickerdoodle from other cookies. It reacts with baking soda to give snickerdoodles their characteristic tangy taste and contributes to their soft, chewy texture and slightly cracked surface.
Kosher salt: Balances the sweetness and enhances all the other flavors in the cookie dough. Don’t underestimate its importance!
Cinnamon-Sugar Coating: A simple yet essential blend of granulated sugar and ground cinnamon. This coating provides the classic snickerdoodle crunch and spicy aroma that makes these cookies so irresistible.
Find the full list of ingredients, precise measurements, and step-by-step instructions in the detailed recipe card below!
Recipe Instructions
Follow these detailed steps carefully to create the most incredible chewy pumpkin snickerdoodle cookies you’ve ever tasted!
Step 1: Brown the butter. Start by browning your unsalted butter over medium heat in a large, light-colored stainless steel pan. The butter will melt, then foam, pop, and crackle as the water evaporates. Keep a close eye on it and stir occasionally to prevent burning. Once the milk solids at the bottom of the pan turn a rich, amber brown and the butter emits a distinct nutty aroma, immediately remove the pan from the heat. Carefully pour the browned butter into a glass measuring cup and set it aside to cool to room temperature. This is a crucial step for cookie texture, so ensure the butter is completely cool (ideally 70-75°F or 21-24°C) but still liquid before proceeding. You can achieve this by leaving it at room temperature for 30-40 minutes or chilling it in the fridge, stirring every 10-15 minutes, until it reaches the correct temperature. Avoid letting it solidify!
The butter must be cool but still liquid for the cookies to have that signature chewy texture and proper spread!
Step 2: Squeeze the pumpkin puree dry. This is another non-negotiable step for chewy cookies! Measure out your pumpkin puree and spread it thinly onto a clean plate. Press a stack of paper towels firmly over the puree to absorb as much excess liquid as possible. Gather the puree into a pile, then spread it again and repeat with fresh paper towels until the towels barely pick up any moisture. The pumpkin puree should feel quite dry, almost like soft play dough. After drying, you should have approximately 1/3 cup (67-75 g) of concentrated pumpkin puree. This step prevents your cookies from becoming cakey and ensures that wonderful chewy texture.
Step 3: Cream the butter and sugars together. In a large mixing bowl, once your browned butter is properly cooled and still liquid, add the granulated sugar and dark brown sugar. Whisk them together vigorously for about 1 minute until they are thoroughly combined and the mixture resembles wet sand. This step incorporates air and begins to create the foundational texture for your cookies.
Step 4: Mix in the wet ingredients. Add the two large egg yolks (ensuring they are at room temperature for better emulsification) and the vanilla extract to the butter-sugar mixture. Whisk until all ingredients are thoroughly combined and the mixture is smooth and cohesive. The egg yolks contribute richness and help create that desirable gooey center.
STEP 5: Mix in the pumpkin. Now, whisk in the carefully dried pumpkin puree. Continue to mix until it’s evenly incorporated into the wet ingredients, imparting a beautiful orange hue and rich pumpkin flavor throughout the batter. Scrape down the sides of the bowl to ensure everything is well combined.
STEP 6: Fold in the dry ingredients. Sift or whisk together your all-purpose flour (remember to measure by weight!), pumpkin pie spice, baking soda, cream of tartar, and kosher salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix, as this can develop gluten and lead to tough cookies. Once the flour streaks have mostly disappeared, stop mixing. For easier scooping and to help the dough firm up slightly, chill the bowl of dough in the fridge for just 5 minutes. If the dough still feels too soft, you can chill it for a few minutes longer.
Step 7: Scoop and roll in cinnamon sugar. While the dough is briefly chilling, prepare your cinnamon sugar coating in a small, shallow bowl. Using your large cookie scoop (3 tablespoons), portion out the cookie dough into uniform balls. Roll each dough ball thoroughly in the cinnamon sugar mixture, ensuring it’s completely coated. Place the coated dough balls onto your prepared baking sheets, spaced at least 2-3 inches apart to allow for proper spreading.
Step 8: Bake! Preheat your oven to 350°F (180°C). Bake one tray of cookies at a time for 10-12 minutes. The cookies are ready when their edges are beautifully golden brown, and their centers appear puffy and slightly underbaked. This underbaked center is key to achieving that perfectly gooey, chewy texture after cooling. Immediately after removing from the oven, let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. They will continue to set as they cool. While one tray is baking, keep the other tray of unbaked dough at room temperature. Enjoy your freshly baked, warm, and wonderfully spiced pumpkin snickerdoodles!
Storage and Freezing
Proper storage ensures your delicious pumpkin snickerdoodle cookies remain fresh and enjoyable for longer. Here’s how to keep them at their best, whether baked or as dough for future treats.
Storage for Baked Cookies: Once completely cooled, store any leftover pumpkin snickerdoodle cookies at room temperature in an airtight container or a sealed ziplock bag. This will help maintain their chewiness and prevent them from drying out. They will remain fresh and delightful for 2-3 days. For optimal freshness and to refresh their texture, you can briefly warm them in the microwave for 10-15 seconds before serving.
Freezing Cookie Dough: If you wish to prepare ahead or save some dough for later, you can easily freeze the cookie dough balls. The key is to **not** roll the dough balls in cinnamon sugar before freezing. Scoop the dough into 3-tablespoon sized balls as instructed, then place them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the solid dough balls to an airtight container or a freezer-safe ziplock bag. They can be stored in the freezer for up to 2-3 months.
Baking from Frozen Dough: When you’re ready to bake your frozen cookie dough, simply take out the desired number of dough balls and let them come to room temperature on a baking sheet, which usually takes about 30-60 minutes. Once thawed, roll them in the cinnamon sugar mixture and bake according to the recipe instructions (Step 8). You might need to add 1-2 extra minutes to the baking time to account for starting from a colder dough, but always look for those golden edges and puffy centers.
Frequently Asked Questions (FAQs)
Here are answers to some of the most common questions about baking these delightful pumpkin snickerdoodle cookies, helping you troubleshoot and achieve the best results every time.
No, absolutely not! This is a critical distinction in baking. Pumpkin puree is simply cooked, mashed pumpkin with no added ingredients. Pumpkin pie filling, on the other hand, is pre-sweetened and pre-spiced, often containing sugar, spices, and sometimes dairy or eggs. Using pumpkin pie filling in this recipe will drastically alter the flavor, sweetness, and consistency, leading to an unpredictable and likely unsatisfactory result. You should *only* use pure pumpkin puree in this recipe.
There are a few common reasons why your cookies might not have spread. Firstly, re-check the butter temperature: was your brown butter solidified, or was it cool but still liquid as instructed? If it solidified completely, it won’t allow the cookies to spread properly. Secondly, did you use a kitchen scale to measure your ingredients, especially the flour? If not, there was likely too much flour in your dough, which makes it too stiff to spread. Another factor could be the freshness of your baking soda; old leavening agents lose their potency and can prevent cookies from rising and spreading correctly.
Look for specific visual cues. The edges of the cookies should be golden brown, indicating they are set and slightly crispy. The centers, however, should still appear pale and puffy, possibly looking a tiny bit underbaked. This slight underbaking is intentional and crucial for the final chewy and gooey texture. Remember, the cookies will continue to bake slightly on the hot tray as they cool, so don’t overbake them in the oven!
YES, absolutely! This step is paramount for achieving the desired extra chewy texture. Pumpkin puree contains a significant amount of water, and if you skip this step, that excess moisture will make your cookies thick, soft, and distinctly cakey – not the chewy snickerdoodle texture we’re aiming for. Taking the time to properly dry the pumpkin puree concentrates its flavor and ensures the perfect dough consistency.
If your cookies are crumbling or falling apart, it could be due to a couple of reasons. One possibility is that you absorbed *too much* liquid from the pumpkin puree, which can affect the structural integrity of the cookie dough, making it too dry and fragile. While removing excess moisture is important, over-drying it can be detrimental. Another common cause is underbaking. If the cookies aren’t quite baked enough, their internal structure hasn’t fully set, causing them to fall apart. Try baking them for an additional 1-2 minutes next time, ensuring the edges are set and golden.
This typically points to two main issues, both related to moisture and temperature. First, make sure you thoroughly absorbed enough liquid from the pumpkin puree. When it’s ready to use, it should feel like soft play dough—not wet or mushy. Too much moisture in the pumpkin will lead to puffier, cakey cookies. Second, verify the temperature of your brown butter. If the butter was too warm when mixed with the sugars, or if it got too cold and solidified, the cookies will not spread correctly, resulting in a puffier texture rather than a chewy one.
If your cookies are spreading excessively thin and turning into pancakes, it almost always means that your brown butter was not properly cooled. The butter needs to be cool (70-75°F or 21-24°C) but still liquid before you mix it with the sugars. If it’s too warm, the butter will melt too quickly in the oven, causing the cookie dough to spread out prematurely. This is a crucial step to prevent flat cookies, so be very diligent about cooling the butter to the specified temperature range.
More Delightful Pumpkin Recipes
If you’re still craving more of that wonderful fall flavor, explore these other fantastic pumpkin recipes from my kitchen. They’re perfect for any occasion and celebrate the rich, comforting taste of pumpkin!
- Pumpkin Chocolate Chip Cake – A moist and flavorful cake studded with rich chocolate chips.
- Brown Butter Chocolate Chip Pumpkin Bread – A comforting quick bread with the added depth of brown butter and chocolate.
- Pumpkin Spice Chocolate Chip Cookies – Another chewy cookie favorite, combining pumpkin spice with classic chocolate chips.
- Cinnamon Pumpkin Rolls – Soft, fluffy rolls infused with pumpkin and cinnamon, perfect for breakfast or dessert.
If you tried this or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Don’t forget to leave a star rating while you’re there to help other bakers discover this amazing recipe! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Chewy Pumpkin Snickerdoodle Cookies
Print Recipe
Save RecipeSaved!
Pin Recipe
Equipment
-
large cookie scoop (roughly 3 tablespoons)
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 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, **see notes for measuring**
- 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
-
Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
-
Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.1 cup (226 g) unsalted butter
-
You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.
-
Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).2/3 cup (156 g) Libby’s Pumpkin Puree
-
When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.1/2 cup (108 g) granulated sugar, 1/2 cup + 2 tablespoons (128 g) dark brown sugar
-
Whisk in the egg yolks, vanilla, and dried pumpkin puree.2 (38 g) large egg yolks, 2 teaspoons vanilla extract
-
Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!1 2/3 cup + 1 tablespoon (208 g) all-purpose flour, 1 1/2 teaspoons pumpkin spice, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon cream of tartar
-
Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.1/3 cup (67 g) granulated sugar, 1 teaspoon ground cinnamon
-
Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!
-
Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!
Video
Notes
*The key to achieving a chewy cookie texture is cooled butter. I recommend letting it cool in the fridge, stirring it well every 20 minutes, for about 45-60 minutes. Stick a thermometer into the butter, it should read at least 75 F and be cold, but NOT solid.*
For smaller cookies: use a regular-sized (roughly 2 tablespoons) cookie scoop. Bake for around 9 minutes.
Use Libby’s Pumpkin Puree. I found that Libby’s Pumpkin is very consistent amongst cans and has little moisture compared to other brands.
Why are my cookies thicker and puffier than yours? Make sure you are pressing out the liquid! The pumpkin should feel pretty dry when it’s ready to use. Leaving too much moisture in the pumpkin will give you a puffier cookie!
Why are my cookies spreading flat? If your butter is too warm, the cookies will spread. It’s crucial that you follow the instructions on cooling the butter completely!!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.