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Best Pumpkin Snickerdoodles

These are the best soft and chewy pumpkin snickerdoodles. You will love this soft brown butter pumpkin cinnamon sugar cookie and will become your new favorite Fall pumpkin cookie recipe.

Prep Time
25 mins
Cook Time
25 mins
Servings: 24
Calories: 184 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 1/2 cup Canned Pure Pumpkin Puree *
  • 2 teaspoons vanilla extract
  • 1 large egg yolk
  • 2 1/4 cups flour
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (or pumpkin pie spice)
Cinnamon Sugar:
  • 1/4 cup sugar
  • 1 1/2 Tablespoons cinnamon

Instructions

    Cup of Yum
  1. In a large pot, heat butter over medium low heat until melted. Watch carefully as it begins to change colors from light yellow to a deep golden color. Brown the butter for about 5-7 minutes, do not allow it to become too brown or burn.
  2. Remove from heat and stir in brown sugar and sugar until smooth. Set aside to cool for about 20 minutes. If you want to expedite it, you can cover it and place it in the refrigerator for about 10 minutes. Just don't forget it...or the mixture will harden.
  3. Preheat oven to 350 degrees. Meanwhile, measure out pumpkin puree. If you want a more pumpkin flavor, use 2/3 cup of pumpkin puree instead of 1/2 cup. Stack several paper towels and place the pumpkin puree on the paper towels, allowing the paper towels to soak up extra moisture.
  4. Once the butter mixture has cooled to room temperature, stir in pumpkin puree, vanilla extract, and egg yolk until combined.
  5. Fold in flour, cream of tartar, baking soda, salt, and cinnamon.
  6. In a small bowl, combine the 1/4 cup of sugar and 1 1/2 Tablespoons of cinnamon.
  7. Roll the cookie dough into balls. Generously coat each ball in the cinnamon sugar mixture. Place on a light colored, parchement paper lined baking sheet.
  8. Bake at 350 degrees for about 9 minutes. Do not overbake these cookies as they are meant to be soft and chewy.

Notes

  • Can I add more pumpkin for more pumpkin flavor?
  • Since we only use 1/2 cup of pumpkin puree, these cookies do have a light pumpkin flavor. If you want a little more pumpkin flavor, you may increase the pumpkin puree to 2/3 cup
  • Since we only use 1/2 cup of pumpkin puree, these cookies do have a light pumpkin flavor. If you want a little more pumpkin flavor, you may increase the pumpkin puree to 2/3 cup
  • Can I add pumpkin pie spice instead of just cinnamon?
  • This recipe calls for cinnamon with an option of using pumpkin pie spice. Pumpkin Pie spice is generally made with cinnamon, ginger, nutmeg, cloves, allspice so it definitely adds more warm spice flavor. 
  • This recipe calls for cinnamon with an option of using pumpkin pie spice. Pumpkin Pie spice is generally made with cinnamon, ginger, nutmeg, cloves, allspice so it definitely adds more warm spice flavor. 

Nutrition Information

Calories 184kcal (9%) Carbohydrates 27g (9%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 28mg (9%) Sodium 110mg (5%) Potassium 51mg (1%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 1042IU (21%) Vitamin C 0.2mg (0%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 184

% Daily Value*

Calories 184kcal 9%
Carbohydrates 27g 9%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 28mg 9%
Sodium 110mg 5%
Potassium 51mg 1%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 1042IU 21%
Vitamin C 0.2mg 0%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.