You have to make these chewy pumpkin snickerdoodle cookies, they’re the perfect blend of fall flavors! Soft in the center with a crispy cinnamon sugar exterior, these cookies are the ultimate seasonal treat.
Table of Contents
- Ingredients Needed
- Additions, Variations, and Substitutions
- How to Make Pumpkin Snickerdoodle Cookies
- Tips for Making Ahead, Leftovers, and Storage
- Serving Suggestions
- Connect with Me
Nothing says autumn like the combination of pumpkin and warm spices, and these pumpkin snickerdoodle cookies are a testament to that! I’ve always loved the classic snickerdoodle, but with the addition of pumpkin puree and a blend of cinnamon, nutmeg, and ginger, these cookies take on a new level of fall-inspired comfort. Whether you’re whipping up a batch for a cozy family night or serving them at a dinner party, these cookies are sure to be a crowd favorite. Trust me, they won’t last long on the table!
This recipe is presented in collaboration with Zoë for Pets. Our puppy Chloé is embracing pumpkin season with her Beef with Peas & Pumpkin kibble.
Please note, that this recipe is only intended for human consumption and not suited for your 4 legged friends.
Ingredients Needed
Brown Butter: This recipe starts with browned butter, which brings a deep, nutty flavor that elevates the cookies to a whole new level. It adds richness and gives the cookies a fudgy, chewy texture that’s impossible to resist. Make sure to let it cool before adding it to the dough for best results.
Pumpkin Puree: A generous ½ cup of pumpkin puree adds moisture and flavor without making the cookies cakey. It’s the perfect way to bring in fall vibes while maintaining the classic cookie texture.
Brown Sugar & Granulated Sugar: A mix of brown sugar and granulated sugar ensures the perfect balance of sweetness and chew. The brown sugar adds a rich, caramel-like note, while the granulated sugar gives the cookies a slight crispness on the edges.
Egg Yolks: Using just egg yolks helps keep the cookies chewy and soft, while also adding a rich flavor.
Vanilla Extract: A tablespoon of vanilla extract adds warmth and enhances all the other flavors, making each bite more flavorful and comforting.
Baking Soda & Cream of Tartar: The combination of baking soda and cream of tartar helps the cookies rise slightly while maintaining their soft, chewy texture. The cream of tartar also gives them that signature tangy snickerdoodle flavor.
Warm Spices (Cinnamon, Nutmeg, Ginger, Allspice): These spices bring a warm, autumnal flavor to the cookies, perfectly complementing the pumpkin and brown butter. The cinnamon also shines through in the sugar coating, adding an extra layer of coziness.
Cinnamon-Sugar Coating: Rolling the dough in cinnamon sugar before baking creates a slightly crisp exterior and boosts the cinnamon flavor in every bite. It’s the classic snickerdoodle touch that you’ll love.
Salt: A touch of salt enhances all the flavors and balances the sweetness, making the cookies perfectly delicious.
A sprinkle of sea salt: Optional, but recommended! A pinch of sea salt flakes on top before baking balances the richness and sweetness, giving the cookies a gourmet touch.
Additions, Variations, and Substitutions
- Chocolate Chips: For a chocolatey twist, fold in ½ cup of white or semi-sweet chocolate chips into the dough.
- Cream Cheese Filling: To turn these into pumpkin snickerdoodle bars, you can layer the dough with a cream cheese filling.
- Pumpkin Spice: Swap the individual spices for 1 ½ tsp of pumpkin pie spice if you prefer a shortcut.
My Expert Tips for Making This Recipe
Brown Butter Magic: Browning the butter adds a rich, nutty flavor that enhances the depth of these cookies. Make sure to let the brown butter cool to room temperature before mixing it with the other ingredients. You can speed up the cooling process by placing it in the fridge for about 15 minutes.
Chilling the Dough: Don’t skip the chill time! Chilling for at least 20 minutes helps the cookies hold their shape and prevents excessive spreading.
Cookie Size: These cookies are larger than average, so space them out on the baking sheet to allow room for spreading.
How to Make Pumpkin Snickerdoodle Cookies
- Prep the brown butter: In a saucepan, cook butter on medium-low heat for 8-10 minutes until it’s golden brown and nutty in aroma. Remove from heat and let it cool to room temperature.
- Make the dough: In a large bowl, mix the brown butter with brown sugar, granulated sugar, and pumpkin puree. Stir in egg yolks and vanilla extract until well combined.
- Add dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and spices. Slowly add dry ingredients to the wet mixture, stirring until just combined.
- Chill the dough: Cover the dough and refrigerate for at least 20 minutes.
- Shape the cookies: Preheat your oven to 350°F. In a small bowl, mix ⅓ cup sugar and 1 tsp cinnamon for rolling. Using a large cookie scoop, form dough balls, roll them in the cinnamon-sugar mixture, and place them on a baking sheet.
- Bake: Bake for 10 minutes, or until the edges are golden and the center is still slightly soft. Let the cookies cool on the baking sheet before transferring to a wire rack.
Recipe FAQ
Tips for Making Ahead, Leftovers, and Storage
- Make Ahead: You can make the cookie dough up to 2 days in advance. Simply chill the dough in the refrigerator and bake when ready.
- Leftovers: Store baked cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months!
- Reheating: Pop cookies in the microwave for a few seconds to enjoy warm, gooey cookies anytime!
Serving Suggestions
Serve these pumpkin snickerdoodle cookies with a hot cup of spiced cider or a latte for the ultimate autumn treat. They’re perfect for dessert platters, fall parties, or cozying up with a good book on a chilly day.
More Cookies Recipes:
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Pumpkin Snickerdoodle Cookies
By incorporating all the cozy, warm flavors of pumpkin and spices, these pumpkin snickerdoodle cookies will quickly become your favorite fall bake. Enjoy!
Ingredients
- 1 cup butter (brown butter, cooled)
- 2 cups all-purpose flour
- ½ cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 egg yolks
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
For Rolling
- ⅓ cup sugar
- 1 tsp cinnamon
Instructions
- Prep the brown butter: In a saucepan, cook butter on medium-low heat for 8-10 minutes until it’s golden brown and nutty in aroma. Remove from heat and let it cool to room temperature.
- Make the dough: In a large bowl, mix the brown butter with brown sugar, granulated sugar, and pumpkin puree. Stir in egg yolks and vanilla extract until well combined.
- Add dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and spices. Slowly add dry ingredients to the wet mixture, stirring until just combined.
- Chill the dough: Cover the dough and refrigerate for at least 20 minutes.
- Shape the cookies: Preheat your oven to 350°F. In a small bowl, mix ⅓ cup sugar and 1 tsp cinnamon for rolling. Using a large cookie scoop, form dough balls, roll them in the cinnamon-sugar mixture, and place them on a baking sheet.
- Bake: Bake for 10 minutes, or until the edges are golden and the center is still slightly soft. Let the cookies cool on the baking sheet before transferring to a wire rack.
Notes
Serve these pumpkin snickerdoodle cookies with a hot cup of spiced cider or a latte for the ultimate autumn treat. They’re perfect for dessert platters, fall parties, or cozying up with a good book on a chilly day.
Did you make this recipe? I’d love to see! Tag @may.eighty.five on Instagram!
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
