1. Can I use regular pumpkin puree instead of Libby’s brand?

While you can use any pumpkin puree, I highly recommend using Libby’s Pumpkin Puree. It has less moisture than other brands, which helps achieve the perfect cookie texture. Other brands may cause the cookies to be too moist, affecting the consistency.

2. Why are my pumpkin snickerdoodle cookies flat?

Flat cookies are often the result of using too warm of butter or not pressing out enough moisture from the pumpkin puree. Be sure to cool the browned butter completely before mixing and squeeze out as much liquid from the pumpkin as possible to avoid a flat cookie.

3. Can I make these pumpkin snickerdoodle cookies ahead of time?

Yes! You can freeze the dough balls before baking. Just roll the dough in cinnamon sugar, place the balls on a baking sheet, and freeze them. Once frozen, transfer them to an airtight container. When ready to bake, let them thaw slightly and bake as usual.

4. Can I make these cookies gluten-free?

Yes, you can easily make these cookies gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check for any necessary adjustments based on the brand of gluten-free flour you use.

Pumpkin Snickerdoodle Cookies - Easy Fall Recipe

Name: Pumpkin Snickerdoodle Cookies
Prep time: 1 h 50 min
Cook time: 10 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup unsalted butter; 2/3 cup Libby’s Pumpkin Puree; 1/2 cup granulated sugar; 1/2 cup + 2 tablespoons dark brown sugar, packed; 2 large egg yolks, room temperature; 2 teaspoons vanilla extract; 1 2/3 cup + 1 tablespoon all-purpose flour; 1 1/2 teaspoons pumpkin spice; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1/2 teaspoon kosher salt; 1/3 cup granulated sugar, for rolling; 1 teaspoon ground cinnamon, for rolling

Description

These Pumpkin Snickerdoodle Cookies are a soft, chewy treat combining the rich flavors of brown butter, pumpkin spice, and cinnamon sugar, perfect for the fall season. With no chill time required, they’re easy to make and pack a delicious punch of autumn flavors.

Ingredients

Scale

1 cup unsalted butter
2/3 cup Libby’s Pumpkin Puree
1/2 cup granulated sugar
1/2 cup + 2 tablespoons dark brown sugar, packed
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup granulated sugar, for rolling
1 teaspoon ground cinnamon, for rolling

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Instructions

Brown the butter. Once browned, set it aside to cool to room temperature, then chill it in the fridge until it reaches 75°F.
Squeeze the pumpkin puree dry by spreading it onto a plate and pressing paper towels onto it. Aim for roughly 1/3 cup of dried pumpkin puree.
Cream the butter and sugars together. Once the butter is cool, whisk in the granulated sugar and dark brown sugar until well combined.
Mix in the egg yolks and vanilla extract, whisking until smooth.
Fold in the pumpkin puree until evenly incorporated.
Incorporate the dry ingredients—flour, pumpkin pie spice, baking soda, cream of tartar, and salt—into the wet mixture using a rubber spatula.
Chill the dough in the fridge for 5 minutes to make it easier to scoop.
Scoop the dough using a large cookie scoop (about 3 tablespoons per ball) and roll each ball in cinnamon-sugar before placing on a prepared baking sheet.
Bake the cookies at 350°F for 10-12 minutes or until the edges are golden brown and the centers are slightly underbaked. Allow the cookies to cool on a wire rack.

Notes

Let the browned butter cool completely before mixing with the sugars to avoid flat cookies.
Ensure the pumpkin puree is thoroughly dried to prevent the cookies from becoming too cakey.
Chill the dough if it feels too soft to handle, for about 5-10 minutes.
If you want to freeze the dough, do not roll in cinnamon sugar until you’re ready to bake.
For best results, use a kitchen scale for accuracy when measuring the ingredients.

Prep Time: 1 hour 50 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 14g
Sodium: 40mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg