Welcome Fall with a batch of soft and chewy Pumpkin Snickerdoodles. These Snickerdoodles pumpkin cookies are made with browned butter and pumpkin puree and rolled in pumpkin pie spice sugar! A step up from our Snickerdoodle Recipe Without Cream of Tartar.
Love all things pumpkin? Here are more crowd-pleasing Pumpkin Recipes: Pumpkin Bread with Cream Cheese, Pumpkin Cream Cheese Muffins, Pumpkin Pasta Sauce, and Pumpkin Pie Bites.
Brown Butter Snickerdoodles
Properly browning the butter is the foundation to these browned butter snickerdoodles. It’s what makes this the best recipe for pumpkin snickerdoodles. It adds a ton of flavor and warmth to the cookies.
Do not attempt to replace browned butter with non-browned butter as the proportions will be off and you’ll be left with flat cookies. After browning a cup of butter, you will no longer have a full cup of butter as some of the water has evaporated.
Pumpkin Snickerdoodles Recipe
This recipe for pumpkin snickerdoodles is made with a few staple pantry ingredients along with a few non-staple ingredients. Here’s the list of “non staple” ingredients you’ll need. Check out the recipe card below for the full list of ingredients:
- Pumpkin Puree
- Pumpkin Spice
- Cream of Tartar
Pumpkin Snickerdoodles Cookies
The full instructions are in the recipe card, but here’s a few step by step photos to reference when making this pumpkin snickerdoodle recipe, for those who like visual guides.
Brown the Butter – Brown the butter for about 10 minutes and let cool for 30-40 minutes. Plan accordingly.
Remove Excess Liquid From The Pumpkin Puree – Remove as much liquid from the pumpkin puree as possible, with paper towels, before adding to the mix.
Mix The Wet Ingredients and Fold In The Dry Ingredients – Don’t over-mix.
Coat in Pumpkin Spice Sugar – Roll the balls in sugar before adding to the baking sheet.
Bake – Bake for 7-8 minutes before cooling.
Can I Use Fresh Pumpkin Puree?
You can use fresh pumpkin puree, however keep two things in mind: homemade pumpkin puree is runnier than canned pumpkin puree, so make sure to drain it well before using.
Do not use carving pumpkins, as they aren’t grown for baking. Look for “sugar pumpkins” when shopping.
- You must use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already loaded with spices and sweetener, which would drastically change the flavor and texture.
- You can use light brown sugar or dark brown sugar. Dark brown sugar provides a bit more depth of flavor, however.
- Like to max out on pumpkin spice? Add an extra pinch of pumpkin pie spice to increase the flavor.
- Line the baking sheet with parchment paper to ensure the snickerdoodle cookies won’t stick!
- The cookies won’t look “set” when you remove them from the oven. This is normal. They will set and firm up as they cool.
- Store cooled cookies in an airtight container or ziplock bag at room temperature for up to 3 days.
PUMPKIN SPICE SUGAR
- ½ cup Granulated Sugar
- 1 tsp Pumpkin Spice or Cinnamon
- 1 cup Unsalted Butter, Softened (*Note 1)
- ⅔ cup Pumpkin Puree (*Note 2)
- ½ cup Granulated Sugar
- ½ cup + 2 Tbsp Brown Sugar, Packed
- 2 large Egg Yolks, Room Temperature
- 2 tsp Vanilla Extract
- 1⅔ cup All-purpose Flour
- 2 tsp Pumpkin Spice
- 1½ tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Salt
- Pre-heat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
- Add the pumpkin spice and sugar to a small bowl and mix to combine. Set aside.
- Add the butter to a large skillet and heat over medium heat. Brown for 8-10 minutes, stirring often so it doesn't burn. When fully browned, the butter will have brown speckles and milk solids at the bottom of the pan.
- Transfer the butter to a heat-proof container and let cool for 30-40 minutes. The butter will be cool, but not solidified. You don't want solidified butter. You want cooled butter still in a liquid state. (*Note 3)
- Place the pumpkin puree between multiple layers of paper towels and squeeze out the excess liquid. You will need to do this 2-3 times to make sure as much liquid is removed as possible.
- When cooled, whisk the butter with the granulated sugar and brown sugar until combined.
- Whisk in the egg yolks, vanilla, and pumpkin puree.
- Fold in the flour, pumpkin spice, cream of tartar, baking soda and salt. Fold until just combined (don't over-mix).
- Take 2 Tbsp of cookie dough and roll into a bowl. Roll the ball into the pumpkin spice sugar and place on the baking tray. Repeat until all the dough is used. Cookies should be spaced 2" apart.
- Bake for 7-8 minutes or until the edges are light golden brown.
- Let the cookies cool for 10 minutes, before transferring to a cooling rack.