This chewy pumpkin snickerdoodle cookie became an instant favorite the first cool evening I tested it. I adapted my brown butter snickerdoodle method, folded in pumpkin that had been pressed dry, and the result was a cookie with deep nutty butter flavor, warm autumn spice, and a tender, slightly gooey middle that everyone reached for seconds of. I discovered this combination during an experimental baking session the week before my neighborhood cookie swap and immediately knew I had something special; the tray vanished in under ten minutes at the party.

What makes these particularly satisfying is the interplay between texture and flavor. The browned butter brings toffee-like notes that pair beautifully with pumpkin and cinnamon sugar. The cream of tartar and baking soda create the classic snickerdoodle snap around the edges while keeping the center soft. There’s no need for a stand mixer or a long chill—the only patience required is cooling the brown butter to just the right temperature so the cookies maintain their chewy shape in the oven.

Ingredients

• Unsalted butter: 1 cup browned and cooled to 70–75°F. Use quality butter like Plugrá or Kerry Gold for best browning and flavor; browning intensifies the nutty toffee notes that define the cookie.
• Pumpkin puree: 2/3 cup Libby’s pumpkin puree, dried slightly. Libby’s is recommended for consistent moisture content; pressing with paper towels yields a firmer dough and avoids overly puffy cookies.
• Sugars: 1/2 cup granulated sugar plus 1/2 cup plus 2 tablespoons packed dark brown sugar. The brown sugar keeps the centers soft while granulated sugar helps with the crackled exterior.
• Egg yolks: 2 large yolks at room temperature. Yolks add tenderness and concentrated richness without extra liquid from whites.
• Vanilla extract: 2 teaspoons pure vanilla for aromatic depth; avoid imitation in this recipe.
• All-purpose flour: 1 2/3 cups plus 1 tablespoon. Spoon and level the flour or use a kitchen scale for accuracy; too much flour will dry the cookies.
• Spices & leavening: 1 1/2 teaspoons pumpkin spice, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon kosher salt to balance sweetness and create the snickerdoodle tang.
• For rolling: 1/3 cup granulated sugar mixed with 1 teaspoon ground cinnamon to create the classic cinnamon crust.

Instructions

Preheat and prep: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside; rotating one tray at a time during baking helps control browning and ensures even rise. Brown the butter: Melt 1 cup unsalted butter in a large stainless steel pan over medium heat. Stir occasionally as it foams, crackles, and forms brown solids on the bottom. When the solids are golden-brown and the aroma turns nutty, remove from heat. Pour into a glass measuring cup and chill in the refrigerator, stirring every 20 minutes, until the butter reads 70–75°F and remains liquid. This cooling step is vital to prevent excessive spread. Dry the pumpkin: Spread 2/3 cup Libby’s pumpkin puree on a plate and press with paper towels to remove excess moisture. Repeat with fresh towels until the pumpkin feels like soft playdough and measures about 1/3 cup. Excess liquid creates puffier cookies and a wetter dough. Combine wet ingredients: When butter is cool, whisk in the brown sugar and granulated sugar for about 1 minute until it looks like wet sand. Add the 2 egg yolks, 2 teaspoons vanilla, and the dried pumpkin puree; whisk until smooth and glossy. Fold in dry ingredients: Gently fold in 1 2/3 cups plus 1 tablespoon all-purpose flour, 1 1/2 teaspoons pumpkin spice, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon kosher salt until just combined. Overmixing develops gluten and will toughen the texture. Chill briefly and portion: Set the dough in the refrigerator for 5 minutes to firm. If still soft, chill a little longer. Combine 1/3 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Use a 3-tablespoon cookie scoop to portion dough, roll each ball in the cinnamon sugar, and space 2–3 inches apart on the baking sheet. Bake: Bake one tray at a time for 10–12 minutes or until edges are golden and centers remain puffed and slightly underbaked. Rotate the tray halfway if needed. Let the tray cool completely on a wire rack to finish setting; cooling on the tray for a few minutes helps retain chewiness.

Storage Tips

Store cooled cookies in an airtight container at room temperature for 2 to 3 days. To retain chewiness, place a slice of bread or a folded paper towel in the container to help regulate moisture; replace the bread after 24 hours. For longer storage freeze baked cookies in a single layer on a sheet tray, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature and warm briefly in a 300°F oven for 4–6 minutes to revive that just-baked texture.

Ingredient Substitutions

For a dairy-free version replace butter with a high-fat dairy-free butter and reduce oven temperature slightly; results will vary so test a small batch first. To make smaller cookies use a 2-tablespoon scoop and bake about 9 minutes. If you prefer a stronger spice profile increase pumpkin spice to 2 teaspoons or add 1/4 teaspoon ground ginger. For gluten-free, use a 1-to-1 cup-for-cup gluten-free flour blend that contains xanthan gum and reduce mixing to avoid grittiness.

Serving Suggestions

Serve warm with a dollop of whipped cream or alongside hot coffee, chai, or a spiced latte. They pair well with a scoop of vanilla ice cream for a decadent autumn dessert. For a party platter, dust with a little extra cinnamon sugar and arrange with candied pecans and spiced chocolate bark for contrast.

Cultural Background

The snickerdoodle has roots in early American and European baking traditions; cream of tartar gives the cookie its characteristic tang and soft interior. This variation borrows brown butter and pumpkin from classic fall flavors, marrying New England and Mid-Atlantic autumn baking with timeless cookie techniques. The result is a modern seasonal take on a vintage favorite.

Seasonal Adaptations

In winter, add 1/4 teaspoon ground cloves and increase cinnamon to 1 1/4 teaspoons for a warming profile. For spring, fold in 1/3 cup chopped toasted pecans and a pinch of cardamom for brightness. Holiday versions can be dipped halfway in dark chocolate and sprinkled with flaky sea salt.

Meal Prep Tips

Make the dough up to the scoop-and-roll stage and freeze dough balls on a sheet tray until solid. Transfer to a labeled freezer bag for up to 3 months. To bake, place frozen balls on a parchment-lined sheet and add 1–2 minutes to the bake time. Portioning ahead with a scoop speeds assembly for busy mornings or last-minute entertaining.

These cookies are a celebration of autumn in a single bite—rich with browned butter and spiced pumpkin, yet simple enough for a weeknight bake. I hope you make them your seasonal staple and share the warm crumbs with friends and family.