Soft, chewy, and full of pumpkin spice, these pumpkin spice snickerdoodles are the perfect fall twist on the classic cookie.
Browned butter gives them a rich caramel flavor, and the optional cinnamon chips add an irresistible burst of cinnamon. This is one cookie recipe you definitely want to try!
SNICKERDOODLES + PUMPKIN = FALL COOKIE BLISS!
They have some of the same ingredients as snickerdoodles, but the pumpkin makes them extra soft. And of course throwing pumpkin spice into the mix is always a win when it comes to pumpkin treats.
I opted for browning the butter, and I love the depth of flavor it adds. Yes, it does take a bit of extra time, so if you like, you can skip that step.
I’ve added cinnamon chips to the recipe, and trust me, they are fantastic! You can usually find them at Walmart, but they are sometimes available on amazon as well.
KEY INGREDIENTS IN PUMPKIN SNICKERDOODLES:
- browned butter – Not only does browning the butter add a nutty caramel flavor, it removes some of the moisture in the butter. This gives you a more chewy instead of cakey cookie.
- brown sugar and granulated sugar – Both add sweetness, brown sugar makes for chewier cookies. You will also need granulated sugar for the traditional snickerdoodle cinnamon sugar coating.
- pumpkin puree – Don’t confuse it with pumpkin pie filling, you just want the puree. If it’s watery, press some of the water out with paper towels.
- egg yolk – Using just the yolk binds the cookies together, but without the white – again – chewy cookies!
- vanilla – You can use either pure or the cheap stuff.
- all purpose flour – I like to use unbleached, but that is a matter of preference.
- cream of tartar – This is an essential ingredient in snickerdoodles. It adds a tangy flavor and improves the texture. Without it, you just have pumpkin cinnamon sugar cookies.
- baking soda – Gives just a bit of rise to the cookies.
- salt – Salt brings out the flavor of the pumpkin and the spices. If you are using unsalted butter, add an additional 1/4 teaspoon.
- pumpkin pie spice – A must have fall spice! Different brands have different combinations of spices, so you may need to experiment to find your favorite.
- cinnamon baking chips – These are optional, but really so, so good in these cookies!
Watch this video to learn how to brown butter:
HOW TO MAKE PUMPKIN SNICKERDOODLES
- BROWN BUTTER – Cook the butter over medium heat in a saucepan until it foams up, and starts to get brown bits at the bottom. As soon as it browns, pour it into your mixing bowl. (Use a rubber spatula to get every drop.) Let it cool until it starts to turn back into a solid, then whisk until smooth.
- PREP OVEN – Preheat your oven to 350 degrees. Line a cookie sheet with silicone or use non stick cooking spray.
- WET INGREDIENTS – Add the sugars to the butter and whisk again until creamy. Whisk in the pumpkin, egg yolk, and vanilla.
- DRY INGREDIENTS – Sift or whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Add to the pumpkin mixture with the cinnamon chips and stir gently until just combined.
- TOPPING – In a shallow bowl, stir together the sugar and pumpkin pie spice.
- ROLL – Scoop about a tablespoon and a half of dough into the topping mixture. Shake the bowl until the dough is coated, then roll into a ball. Place on the prepared pan. Repeat with all of the dough.
- BAKE – Bake at 350° for about 9 minutes, or until tops are cracked and middles are set. If desired, press cinnamon chips on top of each cookie.
- COOL – Let cookies cool on the pan for 3-5 minutes, then use a metal spatula to move them to wire cooling racks.
Don’t worry. You can make your own by combining a tablespoon of cinnamon, 3/4 teaspoon of ginger, 3/4 teaspoon of nutmeg, and 1/2 teaspoon of cloves.
You will end up with two tablespoons, so you will have some left over after making these cookies.
- Make sure the browned butter has cooled before continuing with the recipe. It should be partially solidified. You can speed up the process by placing the bowl of butter in the fridge or freezer for a few minutes.
- If your pumpkin puree seems really wet, try pressing out some of the liquid with paper towels.
- f you feel like your dough is too sticky to roll, you can chill it for a few minutes.
- Keep in mind that all ovens and pans bake differently. If you aren’t sure how these cookies will bake in your oven, so watch the first batch closely. Or you can always do a test cookie to get the time right.
Storing leftover cookies
You can store these cookies at room temperature for at least a week if you store them in an airtight container. I like to place waxed paper or parchment between the layers so they don’t stick together.
These cookies also freeze well. Let them cool completely, then flash freeze them in a single layer on a cookie sheet for an hour or two. Transfer them to heavy duty ziplock bags or other freezer safe container.
They should last for 3-4 months in the freezer. You can either let them thaw at room temperature, or heat them in the microwave for 20-30 seconds.
- For a more traditional snickerdoodle, you can omit the chips.
- We have also tried these with white chocolate chips instead of cinnamon. Very tasty! You could also try butterscotch or caramel flavored chips if you can find them.
- As mentioned above, if you want to skip the step of browning the butter, just use very soft butter instead. Just keep in mind that your cookies will have more moisture, and be more cakey in texture.
MORE PUMPKIN TREATS:
- Pumpkin Bundt Cake
- Iced Pumpkin Cookies
- Pumpkin Spice Cinnamon Rolls
- Pumpkin Cobbler
- Pumpkin Squares with Cream Cheese Frosting
- Pumpkin Blondies Recipe
- Pumpkin Chocolate Chip Cookies
- Pumpkin Pie with Sweetened Condensed Milk
- Pumpkin Spice Cookies
PUMPKIN SNICKERDOODLES RECIPE
- 1/2 cup salted butter, browned and cooled
- 1/2 cup brown sugar
- 1/2 granulated sugar
- 1/2 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 2/3 cups all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice
- 1 cup cinnamon baking chips
- 3 Tbsp granulated sugar
- 1 1/2 tsp pumpkin pie spice
- Cook the butter in a saucepan over medium heat until it foams and starts to have golden brown bits at the bottom. Immediately dump into a large mixing bowl. Let cool till it starts to solidify.
- Line a baking pan with silicone liner or spray with cooking spray. Preheat your oven to 350 degrees.
- Whisk the cooled butter until smooth. Add the sugars and whisk until creamy.
- Add pumpkin puree, yolk, and vanilla. Whisk until smooth.
- In a small bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Add to the wet ingredients with the cinnamon chips. Stir until there are no streaks of flour.
- In a small shallow bowl, stir together the sugar and pumpkin pie spice for the topping.
- Scoop about 1 1/2 tablespoons of dough into the sugar mixture. Shake the bowl until the dough is covered, then roll into a ball.
- Place cookie dough balls 2-3 inches apart on prepared pans. Bake at 350° for about 9 minutes or until the middles are set.
- If desired, press a few cinnamon chips on top of each hot cookie.
- Let cool on the pan for 3-5 minutes, then remove to wire cooling rack to cool completely.
-I like to reserve some cinnamon chips to press into the tops of the cookies when they come out of the oven.
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 92mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 1g
I got 28 cookies using about 1.1 ounce of dough for each cookie.
After one bite, this pumpkin snickerdoodle recipe will quickly climb your fall favorites list! Every bite is packed with pumpkin spice flavor.