Description

Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat—soft and chewy with warm pumpkin spice, rich brown butter, and a cinnamon-sugar coating. Unlike cakey pumpkin cookies, these boast a perfectly chewy texture and golden, crisp edges for a cookie that tastes as good as autumn feels.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, browned and cooled to 70–75°F
1/3 cup well-drained pumpkin puree (68–75g)
1/2 cup granulated sugar
1/2 cup + 2 tbsp packed dark brown sugar (128g)
2 large egg yolks, room temperature
2 tsp vanilla extract
1 2/3 cups + 1 tbsp all-purpose flour (208g)
1 1/2 tsp pumpkin spice
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp kosher salt

For Rolling:

1/3 cup granulated sugar
1 tsp ground cinnamon

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Instructions

Brown butter in a pan over medium heat until golden and nutty; pour into a bowl and chill until cooled to 70–75°F.
Press pumpkin puree between paper towels until most moisture is removed; measure 1/3 cup.
Whisk brown butter with both sugars until sandy in texture.
Mix in egg yolks, vanilla, and dried pumpkin.
Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt. Chill dough for 5 minutes.
Mix cinnamon and sugar in a bowl. Scoop 3-tbsp balls of dough and roll in cinnamon sugar.
Place on lined baking sheets and bake at 350°F for 10–12 minutes.
Let cool on tray before serving.

Notes

Brown butter adds nutty depth—cool it properly for best results.

Draining pumpkin puree helps keep cookies chewy, not cakey.

Swirl cookies with a glass for bakery-style rounds.

Store airtight for up to 4 days, or freeze for longer storage.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baked
Cuisine: American