If you like the idea of a pumpkin cookie but don’t want something puffy and cakey, these are the ones to make. They have all the cozy cinnamon-sugar snickerdoodle charm, but with browned butter, pumpkin, warm spice and a much deeper, richer flavor than the usual version.
What I really wanted here was a cookie that felt properly autumnal but still gave you that soft, chewy, bakery-style bite. Pumpkin can easily tip cookies into muffin territory if you are not careful, so this recipe is built to keep them thick, soft in the middle, gently crisp at the edges, and full of warm caramelized brown butter flavor.
They are exactly the kind of cookie I’d want with a cup of coffee on a chilly afternoon, and they make the kitchen smell amazing while they bake.
Why This Tastes Great
- Brown butter makes a huge difference. It gives the cookies a deeper, nuttier, almost toffee-like flavor that works beautifully with pumpkin.
- The pumpkin is handled carefully so the cookies stay soft and chewy rather than cakey.
- The cinnamon-sugar coating gives you that classic snickerdoodle finish with just the right little crackly edge.
- They feel bakery-style and special, but they are still very easy to make.
- They taste like fall without being over-spiced.
Equipment
- Medium saucepan or light-colored pan for browning butter
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop, ideally 3 tablespoon size
- Paper towels, for blotting the pumpkin
- Cooling rack
Serves and Timings
- Makes: 16 large cookies
- Active time: 25 minutes
- Cook time: 12 minutes per batch
- Passive time: 45 minutes chilling time
- Total time: About 1 hour 20 minutes
Ingredients
For the Cookies
- 1/2 cup unsalted butter (113 g)
- 1/3 cup pumpkin purée, not pumpkin pie filling (about 80 g)
- 3/4 cup light brown sugar, packed (150 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour (210 g)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- Optional flaky sea salt for finishing
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar (50 g)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
Method
- Brown the butter
Put the butter into a medium saucepan over medium heat. Let it melt, then continue cooking, stirring often, until it foams, smells nutty, and the milk solids at the bottom turn golden brown. This usually takes about 4 to 6 minutes. - Cool the butter slightly
Pour the browned butter into a mixing bowl, making sure to scrape in all the browned bits. Let it cool for about 10 to 15 minutes. It should still be liquid, but not piping hot. - Blot the pumpkin
Spread the pumpkin purée onto a plate lined with paper towels, then press gently with more paper towels to remove some of the moisture. You are not trying to dry it out completely, just take away the excess wetness that can make the cookies cakey. - Mix the dry ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon and pumpkin pie spice. - Mix the wet ingredients
Add the brown sugar and granulated sugar to the browned butter and whisk until glossy and well combined. Whisk in the blotted pumpkin purée, egg yolk and vanilla. - Bring the dough together
Add the dry ingredients to the wet ingredients and stir until no dry flour remains. The dough will be soft but should still hold its shape. - Chill the dough
Cover and chill the dough for about 45 minutes. This helps the cookies stay thick and makes the dough easier to scoop and roll. - Prepare the coating and oven
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix together the sugar, cinnamon and pumpkin pie spice for the coating. - Scoop and coat
Scoop the dough into 16 large balls, roughly 3 tablespoons each. Roll each one in the cinnamon sugar coating until well covered. - Bake
Place the cookies on the prepared baking sheet, leaving space between them. Bake for 11 to 13 minutes, until the edges are set and the tops look puffed and lightly crackled. The centers should still look just slightly soft. - Cool
Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a cooling rack. If you like, sprinkle a tiny pinch of flaky sea salt on top while they are still warm.
Tips and Variations
- Do not skip blotting the pumpkin. It really helps keep the cookies chewy rather than cakey.
- Use a light-colored pan if you have one for browning butter. It makes it easier to see when the milk solids have turned golden.
- Slightly underbake them if you want the softest centers.
- Make them smaller if you prefer, but reduce the baking time by a couple of minutes.
- A little flaky salt on top is lovely if you like that sweet-salty contrast.
- If you want a slightly more dramatic bakery feel, press a few extra cinnamon-sugar crumbs onto the tops as soon as the cookies come out of the oven.
- These would also be lovely with a tiny drizzle of maple glaze, but I think they are best left as proper snickerdoodles.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. They stay soft very well.
You can also freeze the unbaked dough balls. Freeze them on a tray first, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two.
Compact Nutrition
Approximate per cookie, based on 16 cookies:
- Calories: 165
- Carbs: 23 g
- Protein: 2 g
- Fat: 7 g
- Sugar: 13 g
- Fiber: 1 g
FAQs
Why do pumpkin cookies often turn out cakey?
Pumpkin adds a lot of moisture, which can make cookies puffier and more cake-like. Blotting the pumpkin and using just an egg yolk helps keep these softer and chewier.
Can I use pumpkin pie filling?
No. Use plain pumpkin purée only.
Do I really need cream of tartar?
Yes, if you want that classic snickerdoodle tang and texture. It is one of the things that gives them their proper snickerdoodle character.
Can I make the dough ahead?
Yes. You can chill the dough overnight if that suits you better.
Can I freeze the baked cookies?
Yes. Once fully cooled, freeze them in an airtight container for up to 2 months.
What do these taste like?
They taste like a proper soft snickerdoodle crossed with a really good pumpkin cookie, with warm spice, caramelized brown butter flavor, and a lovely cinnamon-sugar finish.
Brown Butter Pumpkin Snickerdoodle Cookies (Soft and Chewy)
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If you like the idea of a pumpkin cookie but don’t want something puffy and cakey, these are the ones to make. They have all the cozy cinnamon-sugar snickerdoodle charm, but with browned butter, pumpkin, warm spice and a much deeper, richer flavor than the usual version.
Ingredients
Equipment
Method
Method
Brown the butter
- Put the butter into a medium saucepan over medium heat. Let it melt, then continue cooking, stirring often, until it foams, smells nutty, and the milk solids at the bottom turn golden brown. This usually takes about 4 to 6 minutes.
Cool the butter slightly
- Pour the browned butter into a mixing bowl, making sure to scrape in all the browned bits. Let it cool for about 10 to 15 minutes. It should still be liquid, but not piping hot.
Blot the pumpkin
- Spread the pumpkin purée onto a plate lined with paper towels, then press gently with more paper towels to remove some of the moisture. You are not trying to dry it out completely, just take away the excess wetness that can make the cookies cakey.
Mix the dry ingredients
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon and pumpkin pie spice.
Mix the wet ingredients
- Add the brown sugar and granulated sugar to the browned butter and whisk until glossy and well combined. Whisk in the blotted pumpkin purée, egg yolk and vanilla.
Bring the dough together
- Add the dry ingredients to the wet ingredients and stir until no dry flour remains. The dough will be soft but should still hold its shape.
Chill the dough
- Cover and chill the dough for about 45 minutes. This helps the cookies stay thick and makes the dough easier to scoop and roll.
Prepare the coating and oven
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix together the sugar, cinnamon and pumpkin pie spice for the coating.
Scoop and coat
- Scoop the dough into 16 large balls, roughly 3 tablespoons each. Roll each one in the cinnamon sugar coating until well covered.
Bake
- Place the cookies on the prepared baking sheet, leaving space between them. Bake for 11 to 13 minutes, until the edges are set and the tops look puffed and lightly crackled. The centers should still look just slightly soft.
Cool
- Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a cooling rack. If you like, sprinkle a tiny pinch of flaky sea salt on top while they are still warm.
Nutrition
Notes
Tips and Variations
Do not skip blotting the pumpkin. It really helps keep the cookies chewy rather than cakey. Use a light-colored pan if you have one for browning butter. It makes it easier to see when the milk solids have turned golden. Slightly underbake them if you want the softest centers. Make them smaller if you prefer, but reduce the baking time by a couple of minutes. A little flaky salt on top is lovely if you like that sweet-salty contrast. If you want a slightly more dramatic bakery feel, press a few extra cinnamon-sugar crumbs onto the tops as soon as the cookies come out of the oven. These would also be lovely with a tiny drizzle of maple glaze, but I think they are best left as proper snickerdoodles.Tried this recipe?
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