Irresistible Pumpkin Snickerdoodle (Printer-Friendly)

Soft, spiced pumpkin snickerdoodles featuring cinnamon sugar coating and tender, moist bite for fall enjoyment.

# List of Ingredients:

→ Cookie Dough

01 - 1 cup unsalted butter
02 - 2/3 cup Libby's pumpkin puree (room temperature)
03 - 1/2 cup white sugar
04 - 1/2 cup plus 2 tablespoons packed dark brown sugar
05 - 2 large egg yolks (room temperature)
06 - 2 teaspoons vanilla extract
07 - 1 and 2/3 cups plus 1 tablespoon all-purpose flour
08 - 1 and 1/2 teaspoons pumpkin pie spice blend
09 - 1 teaspoon baking soda
10 - 1 teaspoon cream of tartar
11 - 1/2 teaspoon kosher salt

→ Rolling Mixture

12 - 1/3 cup granulated sugar
13 - 1 teaspoon ground cinnamon

# Preparation Steps:

01 - Preheat the oven to 350°F. Line two baking trays with parchment paper and set aside.
02 - In a large stainless steel pan over medium heat, melt the unsalted butter. Stir occasionally as it foams and crackles. When brown bits appear and a nutty aroma forms, remove from heat. Pour into a glass measuring cup and refrigerate, stirring every 20 minutes for 45–60 minutes until cooled to 70–75°F, ensuring the butter remains liquid.
03 - Spread pumpkin puree evenly on a plate. Cover with paper towels and press lightly to absorb excess moisture. Repeat with fresh paper towels until puree measures approximately 1/3 cup and has a soft, playdough-like texture. This prevents cakey cookies.
04 - Combine cooled browned butter with dark brown sugar and white sugar in a mixing bowl. Whisk for 1 minute until mixture resembles wet sand. Add egg yolks, vanilla extract, and dried pumpkin puree; whisk until smooth and fully combined.
05 - Fold all-purpose flour, pumpkin pie spice blend, baking soda, cream of tartar, and kosher salt into the wet mixture. Stir just until combined. Chill dough in refrigerator for at least 5 minutes to firm up; longer if needed for thicker cookies.
06 - Mix granulated sugar and cinnamon in a small bowl. Shape chilled dough into balls approximately 3 tablespoons each. Roll thoroughly in the cinnamon-sugar mixture and arrange on prepared trays, spacing 2–3 inches apart.
07 - Bake cookies one tray at a time for 10–12 minutes until edges are golden and centers remain slightly underbaked. Remove from oven and cool completely on trays placed over wire racks to set and intensify flavor.

# Additional Suggestions:

01 - Bring pumpkin puree to room temperature before use to avoid dough becoming too wet or sticky. Properly drying the puree ensures soft, chewy cookies with classic snickerdoodle texture.
02 - Avoid overmixing after adding flour to prevent tough cookies. If dough is too soft for shaping, chill longer before forming balls.
03 - Do not substitute cream of tartar with baking powder to maintain signature tang and chewiness.
04 - Store cookies in an airtight container at room temperature up to one week. Inserting a slice of bread helps maintain softness.
05 - Cookie dough can be refrigerated up to 2 days before baking; allow to come to room temperature before shaping.

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