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Chewy Pumpkin Snickerdoodle Cookies

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A soft, chewy pumpkin twist on classic snickerdoodles, these cookies are packed with fall flavor and coated in cinnamon sugar for the perfect seasonal treat.

Ingredients

  • 1 cup browned butter
  • 2/3 cup pumpkin purée (dried)
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large egg yolks
  • 1 2/3 cup all-purpose flour
  • 1 1/2 tsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cinnamon sugar for rolling

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, mix the browned butter, granulated sugar, and dark brown sugar until well combined.
  3. Add the dried pumpkin purée and egg yolks to the mixture and stir until smooth.
  4. In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  6. Chill the dough in the refrigerator for 30–60 minutes for best texture.
  7. Scoop out portions of dough, roll into balls, and coat each one in cinnamon sugar.
  8. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10–12 minutes or until the edges are set and the centers are soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Drying the pumpkin purée helps reduce excess moisture and keeps the cookies chewy.
  • Browned butter adds a rich, nutty flavor that complements the pumpkin spice.
  • These cookies will continue to set as they cool, so don’t overbake.

Nutrition

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