Brown Butter Pumpkin Snickerdoodle Cookies (2024)

Pumpkin puree: I tested these pumpkin snickerdoodles cookies with a few Organic and off-brand pumpkin purees but they have way too much liquid. I recommend only using Libby’s Pumpkin Puree. You won’t use all of the puree but you can make my pecan pumpkin bread or pumpkin cake with the rest of it!

Dark brown sugar: This recipe is best with dark brown sugar but can be made with light brown sugar as well.

Egg yolk: For rich and gooey centers and a chewy texture, egg yolks are used instead of whole eggs. This also keeps them from having a cakey texture!

Pumpkin spice: You can make your own pumpkin spice blend or buy it at the store.

Find the full list of ingredients, measurements, and instructions in the recipe card below!

– by Cambrea Gordon

Prep Time: 1 hour hr 50 minutes mins

Cook Time: 10 minutes mins

Total Time: 2 hours hrs

Course: Dessert

Cuisine: American

Servings: 13 cookies

• ▢ 1 cup unsalted American butter, *SEE NOTES*
• ▢ 2/3 cup Libby's Pumpkin Puree, room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup + 2 tbsp dark brown sugar, packed
• ▢ 2 large egg yolks, room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 1 2/3 cup + 1 tbsp all-purpose flour, **see notes for measuring**
• ▢ 1 1/2 tsp pumpkin spice
• ▢ 1 teaspoon baking soda
• ▢ 1 tsp cream of tartar
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/3 cup granulated sugar, for rolling
• ▢ 1/2 tsp ground cinnamon, for rolling

• Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

• Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.

  1 cup (226 g) unsalted American butter

• You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.

• Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).

  2/3 cup (156 g) Libby's Pumpkin Puree

• When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.

  1/2 cup (108 g) granulated sugar, 1/2 cup + 2 tbsp (128 g) dark brown sugar

• Whisk in the egg yolks, vanilla, and dried pumpkin puree.

  2 (38 g) large egg yolks, 2 teaspoon vanilla extract

• Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!

  1 2/3 cup + 1 tbsp (208 g) all-purpose flour, 1 1/2 tsp pumpkin spice, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 tsp cream of tartar

• Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.

  1/3 cup (67 g) granulated sugar, 1/2 tsp ground cinnamon

• Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!

• Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

*The key to achieving a chewy cookie texture is cooled butter. I recommend letting it cool in the fridge, stirring it well every 20 minutes, for about 45-60 minutes. Stick a thermometer into the butter, it should read at least 75 F and be cold, but NOT solid.*

For smaller cookies: use a regular-sized (roughly 2 tablespoons) cookie scoop. Bake for around 9 minutes.

Use Libby’s Pumpkin Puree. I found that Libby’s Pumpkin is very consistent amongst cans and has little moisture compared to other brands.

Baking times may vary. All ovens are different and your cookies may bake quicker or take longer than the indicated baking time. Keep an eye on them and look for signs of doneness frequently!

Why are my cookies thicker and puffier than yours?Make sure you are pressing out the liquid! The pumpkin should feel pretty dry when it’s ready to use. Leaving too much moisture in the pumpkin will give you a puffier cookie!

Why are my cookies spreading flat?If your butter is too warm, the cookies will spread. It’s crucial that you follow the instructions on cooling the butter completely!!

Serving: 1serving | Calories: 193kcal | Carbohydrates: 15g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 186mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 2432IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.