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    Home » Dessert » Cookies

    Pumpkin Snickerdoodles

    Published: Oct 4, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    341 shares
    Jump to Recipe
    hand holding a pumpkin snickerdoodle over a reddish brown surface

    This Chewy Pumpkin Snickerdoodles Recipe will become your new favorite. Step-by-step photos show you how to bake these cookies. Brown butter, pumpkin pie spice, and real pumpkin puree are what makes these the best Pumpkin Cookie! 

    hand holding a pumpkin snickerdoodle over a reddish brown surface

    This recipe is full of pumpkin flavor, it was heavily based on my chocolate chip pumpkin cookie recipe. The perfect warm, spicy cookie this time of year.

    pumpkin snickerdoodles baked on a wire rack on a reddish brown surface with a cup of coffee, navy blue linen, cup of pumpkin puree and pumpkin pie spice

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • Can you double
    • More pumpkin recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    For this autumn cookie recipe you will need:

    • Unsalted Butter. Half of the butter we will brown and the other half you can chop up and place in a bowl then pour the brown butter on top to melt the cold butter. Check out this post on how to brown butter.
    • Sugar. For the best chewy but also spread out cookie we'll use a mix of brown sugar and granulated sugar.
    • Pure Pumpkin Puree. Make sure you do not accidentally buy pumpkin pie filling mix. Also if you are using already opened pumpkin puree make sure you let it sit at room temperature to warm up so it doesn't shock the rest of the ingredients.
    • Egg Yolk. This also needs to be at room temperature, place the egg in a bowl of warm water before cracking.
    • Vanilla Extract. Use the real stuff, no imitation vanilla, please!
    • All-Purpose Flour. Adding too much or too little flour can drastically change the shape and texture of your cookies, make sure you measure correctly. This is why I prefer a digital scale I use the OXO Kitchen Scale it's a great investment.
    • Salt. Salt is most often thought of to balance sweetness but salt enhances all the other ingredients flavors.
    • Baking Soda. Baking soda helps the cookies rise in the oven.
    • Pumpkin Pie Spice. I use premade pumpkin pie spices. You can totally use a blend of spices instead of buying premade pumpkin pie spice. Here's a pumpkin pie spice recipe.
    • Cornstarch. This secret ingredient helps tenderize the cookie dough for a soft cookie.
    • Cream of Tartar. This key ingredient is what makes a snickerdoodle a snickerdoodle. When combined with baking soda cream of tartar helps make a chewy cookie with a slight tang.
    stack of pumpkin snickerdoodles on a wire rack on top of a blue linen on a reddish brown surface

    Instructions

    For the start of this recipe we will brown part of the butter. You can check out this post for step-by-step photos and instructions on how to brown butter.

    In a medium saucepan over medium heat melt the butter, watch carefully, and mix constantly. DO NOT WALK AWAY! The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, quickly take it off before it becomes burnt butter.

    brown butter and regular butter in a metal bowl on a reddish brown surface

    In the bowl of an electric mixer or a large bowl add the brown butter and the regular butter. Let the brown butter melt the other butter for a few minutes.

    brown butter and sugars in a metal bowl on a reddish brown surface

    Once almost completely melted mix together and add the brown sugar and granulated mix and beat for 2 minutes using the paddle attachment or a handheld electric whisk.

    pumpkin puree and egg yolk added to wet ingredients for a pumpkin snickerdoodle recipe in a metal mixing bowl on a reddish brown surface

    Add in the pumpkin puree, egg yolk, and vanilla extract beat for two minutes on medium-low speed. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times. You'll see the batter lighten in color quite a bit by the end of the mixing.

    wet ingredients for a pumpkin snickerdoodle recipe in a metal bowlon a reddish brown surface

    In a separate bowl mix together all of the dry ingredients -- the flour, salt, baking soda, pumpkin pie spice, and cornstarch.

    white bowl with dry ingredients for a pumpkin snickerdoodle recipe mixed together with a whisk on a reddish brown surface

    Slowly add dry ingredients and mix until just combined. Don't over mix, that will create tough cookies!

    pumpkin snickerdoodle cookie dough in a metal bowl with a yellow spatula on a reddish brown surface

    Use a medium cookie scoop to portion out the dough balls then roll into a tall ball of dough. Taller dough balls help bake thicker cookies.

    small white bowl with sugar and pumpkin pie spice and a fork on a reddish brown surface

    Traditionally snickerdoodles are coated in a cinnamon and sugar mixture but since these are pumpkin snickerdoodles I chose to use pumpkin pie spice.

    In a small bowl whisk together the sugar and pumpkin pie spice- you want it evenly combined! Then coat each dough ball thoroughly. Now you'll chill the dough. Place the cookie dough balls in an air-tight container or on a sheet that is covered with plastic wrap the fridge for 30 minutes to an hour.

    You can totally chill the dough for a couple of days but not matter what if you chill the dough for more than an hour let the cookie dough balls sit at room temperature for 20 minutes before baking.

    pumpkin snickerdoodle cookie dough ball rolled in a sugar pumpkin spice mixture then put in a parchment lined plastic container on a reddish brown surface

    When ready to bake preheat the oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.

    pumpkin snickerdoodle cookie dough ball rolled in a sugar pumpkin spice mixture then put in a parchment lined plastic container on a reddish brown surface
    pumpkin snickerdoodles on a silpat lined baking sheet before baking on a reddish brown surface

    Place the cookies 2 inches apart and if desired sprinkle a little more of the sugar mixture on top and bake for 9-11 minutes, the cookies should be just set and not look "wet" on the tops and lightly browned.

    Let the cookies cool on a wire rack for 5 minutes.

    Store the baked pumpkin snickerdoodle cookies in an airtight container for 5 days.

    How to freeze

    To freeze unbaked cookie dough: After you have scooped the cookie dough and rolled it in the cinnamon sugar topping place the dough balls on a parchment-lined paper to flash freeze for the first hour then transfer to a freezer-safe container. Flash freezing the dough before placing it in the storage container ensures the dough will not stick together so you can bake off one cookie at a time if you want.

    To bake frozen cookie dough: Preheat the oven as normal and place dough balls on a Silpat lined baking sheet and for an additional minute or two to what the recipe calls for.

    Freezing baked cookies: Let the cookies cool completely then transfer to freezer safe container. Best eaten within one month.

    To thaw frozen cookies: Place the cookies in a single layer on a plate on the counter at room temperature for about an hour.

    close up of pumpkin snickerdoodles on a white plate on top of a cream plate on a reddish brown surface

    Check out this post on my Cookie Baking Tips

    Can you double

    You can totally double this recipe for pumpkin snickerdoodles. On the recipe card below there is a button just press the 2X for the ingredient quantities to be doubled.

    More pumpkin recipes

    For a delicious fall-inspired brownie recipe check out my pumpkin cheesecake brownies.

    My friend Hayley makes the best Churro Pumpkin Bread!

    These individual pumpkin cheesecake cups are the perfect party dessert!!

    hand holding four pieces of pumpkin snickerdooles over a red and grey surface

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    close up of pumpkin snickerdoodles on a white plate on top of a cream plate on a reddish brown surface

    Pumpkin Snickerdoodles

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    This Chewy Pumpkin Snickerdoodles Recipe will become your new favorite. Step-by-step photos show you how to bake these cookies. Brown butter, pumpkin pie spice, and real pumpkin puree are what makes these the best Pumpkin Cookie!

    • Total Time: 56 Minutes
    • Yield: 2 Dozen 1x

    Ingredients

    Units Scale

    Cookies

    • 2oz (¼ Cup) Unsalted Butter, browned
    • 2oz (¼ Cup) Unsalted Butter, cut into small cubes
    • 150 grams (¾ Cup) Brown Sugar
    • 50 grams (¼ Cup) Granulated Sugar
    • 61 grams (¼ Cup) Pure Pumpkin Puree
    • 1 Egg Yolk, at room temperature
    • 1 Tablespoon Vanilla Extract
    • 250 grams (2 Cups) All-Purpose Flour
    • 1.5 Teaspoon Salt
    • 1.5 Teaspoons Baking Soda
    • 1 Tablespoon Pumpkin Pie Spice
    • 2 Teaspoons Cornstarch
    • 1 Teaspoon Cream of Tartar

    Cinnamon Sugar Coating

    • 50 grams (¼ Cup) Granulated Sugar
    • 2 Teaspoons Pumpkin Pie Spice

     

    Instructions

    1. In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
    2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. Add in pumpkin puree, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times.
    3. In a separate bowl mix together the flour, salt, baking soda, pumpkin pie spice, cream of tartar, and cornstarch.
    4. Slowly add flour mixture to the wet mixture, mixing just until combined. Use a medium cookie scoop to portion out the dough balls then roll into a tall ball of dough. 
    5. In a small bowl whisk together the sugar and pumpkin pie spice then coat each dough ball thoroughly. Place cookie dough balls in an air-tight container or on a sheet that is covered in the fridge for 30 minutes to an hour.
    6. Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
    7. Place the cookies 2 inches apart and bake for 9-11 minutes, the cookies should be just set and not look "wet" on the tops. Let cookies cool on a wire rack for 5 minutes. Store in an airtight container for 5 days.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    half sheet pans

    Half Sheet Pan

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    Image of Medium Cookie Scoop

    Medium Cookie Scoop

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    Notes

    • If you chill the dough for longer than an hour let the cookie dough balls sit at room temperature for 15 minutes to soften a little. 
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 11
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: cinnamon pumpkin cookies, pumpkin snickerdoodle recipe, easy pumpkin snickerdoodle cookies

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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    1. Roger says

      October 05, 2020 at 5:22 pm

      This is fall in a cookie!!! Thanks!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        October 05, 2020 at 5:33 pm

        Thanks so much for coming back to review the recipe Roger, I am so pleased you enjoyed the cookiies!! Take care. XX Liz

        Reply
    2. Kathy says

      November 18, 2021 at 9:47 pm

      Do these cookies remain soft?

      Reply
      • Elizabeth Waterson says

        November 19, 2021 at 5:44 pm

        Hi Kathy, yes they do. If you are overly concerned when you store the cookies in an air-tight container you can place a slice of bread in with them which will help keep them softer for longer. Please let me know if you try the recipe or if you have any other quetions. Would love to hear what you think! XX Liz

        Reply
    3. Anoush says

      November 23, 2022 at 7:15 pm

      Just made these for Thanksgiving!! Came out great and delicious! Love pumpkin!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 25, 2022 at 10:59 am

        Thank you Anoush, so glad you enjoyed the cookies. Hope you had a lovely Thanksgiving. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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