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Pumpkin Snickerdoodles Recipe

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4.6 from 124 reviews

These Pumpkin Snickerdoodles are soft, chewy cookies infused with warm pumpkin pie spice and browned butter for a rich depth of flavor. Rolled in a cinnamon-sugar coating, they offer the perfect balance of sweetness and spice, making them an irresistible fall treat perfect for cozy afternoons or holiday gatherings.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (or 1/4 teaspoon if using salted butter)

Wet Ingredients

  • 1 cup (2 sticks) salted butter
  • 1 cup brown sugar, packed (light or dark)
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree

Cinnamon-Sugar Coating

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat and prepare baking sheets. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Brown the butter. In a light or silver-colored saucepan over medium heat, melt the butter. Stir occasionally as it melts and foams, then begins to turn a deep amber golden brown with a nutty aroma. Remove promptly to prevent burning.
  3. Cool the browned butter. Pour the browned butter along with the browned bits into a large mixing bowl. Allow to cool to room temperature (about 70°F), making sure it doesn’t solidify or chill.
  4. Mix sugars into butter. Once the butter is cool, whisk in the brown sugar until fully combined and smooth.
  5. Add egg yolks, vanilla, and pumpkin. Whisk in the egg yolks, vanilla extract, and pumpkin puree until well blended.
  6. Incorporate dry ingredients. Add the flour, pumpkin pie spice, salt, and baking soda. Stir gently just until combined to avoid overmixing.
  7. Prepare cinnamon-sugar coating. In a shallow dish, combine the granulated sugar and ground cinnamon evenly.
  8. Scoop and roll dough. Using a medium cookie scoop (about 1.5 tablespoons), portion the dough. Roll each dough ball thoroughly in the cinnamon-sugar mixture to coat.
  9. Arrange for baking. Place the coated cookie dough balls on the prepared baking sheets spaced about 2 inches apart to allow spreading.
  10. Bake the cookies. Bake in the preheated oven for 8 to 11 minutes, until edges are set but centers appear soft and slightly underdone in cracks.
  11. Cool properly. Let the cookies rest on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Use a light or silver saucepan to brown the butter so you can easily monitor the color changes.
  • Stir the butter occasionally while browning to prevent solids from burning.
  • Do not allow the butter to cool in the pan as residual heat can overbrown it.
  • The browned butter temperature is critical; too hot will cause greasy cookies, too cold won’t incorporate well.
  • Mix the dough by hand to avoid overmixing and maintain a tender texture.
  • If using unsalted butter, increase salt to 1/2 teaspoon for balanced flavor.
  • If using homemade pumpkin puree, strain it to remove excess moisture for better dough consistency.
  • Do not substitute pumpkin pie filling for pumpkin puree as it contains added spices and sugar.

Keywords: pumpkin snickerdoodles, pumpkin cookies, fall cookies, brown butter cookies, cinnamon sugar cookies, pumpkin spice cookies, autumn desserts

Find it online: https://dinewithlily.com/pumpkin-snickerdoodles-recipe/