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Pumpkin Snickerdoodle Recipe


  • Author: Jennie Graham
  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Description

A delicious and easy recipe for pumpkin snickerdoodle cookies featuring browned butter, warm spices, and the perfect chewy texture that you’ll love making at home.


Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2¾ cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp salt
  • Pinch nutmeg

Instructions

  1. Brown the Butter: Heat butter in medium saucepan over medium heat, stirring constantly until golden brown and fragrant (about 5 minutes). Let cool slightly.
  2. Mix Wet Ingredients: In large bowl, whisk together browned butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until creamy.
  3. Combine Dry Ingredients: In separate bowl, mix flour, baking soda, cinnamon, salt, and nutmeg until evenly distributed.
  4. Form Dough: Gradually add dry ingredients to wet mixture until just combined. Avoid overmixing to prevent tough cookies.
  5. Chill Dough: Cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
  6. Prepare for Baking: Preheat oven to 350°F (175°C). Mix granulated sugar and cinnamon in shallow dish for rolling.
  7. Shape and Roll: Scoop tablespoon-sized balls, roll in cinnamon-sugar mixture, place 2 inches apart on ungreased baking sheets.
  8. Bake: Bake 10-12 minutes until edges are lightly golden. Centers should look slightly underbaked for optimal chewiness.

Notes

  • Watch butter carefully while browning – it can go from perfect to burnt quickly, so stir constantly
  • Don’t skip chilling the dough, as warm dough spreads too much and creates thin cookies
  • Use a cookie scoop for uniform sizes that bake evenly and look professionally made
  • Store dough balls in freezer for up to 3 months, baking directly from frozen with extra minute
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 185 calories
  • Sugar: 16g
  • Sodium: 95mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: pumpkin snickerdoodle recipe, pumpkin cookies, snickerdoodle, fall cookies, browned butter cookies, cinnamon sugar cookies