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Welcome to Cozy Fall Baking!

As the leaves start to turn golden and the air becomes crisp, there’s nothing quite like the warmth of baking to envelop your home in the comforting scents of autumn. Picture this: you’re nestled in your kitchen, the rich aroma of brown butter wafting through the air, as you prepare for an afternoon filled with laughter, family, and scrumptious treats. These pumpkin snickerdoodle cookies are the epitome of that blissful fall feeling! Chewy, gooey, and bursting with seasonal flavors, they are perfect for cozy gatherings or simply enjoying with a warm cup of cider at home.

This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Packed with Fall Flavors: Each cookie is infused with the warm, spicy essence of pumpkin pie spice and the nutty richness of brown butter.
Super Chewy and Gooey: These cookies offer a delightful bite, with a soft and gooey center that will leave you craving more.
Easy to Make: With straightforward steps and simple ingredients, you can whip these up quickly, making them ideal for spontaneous fall get-togethers.
Perfect for Sharing: Whether it’s a party or a cozy family evening, these cookies are sure to impress and disappear quickly!
Freezer-Friendly: Make a batch ahead of time and freeze them for quick treats when the urge strikes!

Gather These Simple Ingredients

To create these delightful pumpkin snickerdoodle cookies, you’ll need the following:

1 cup unsalted butter, browned
1 cup pumpkin puree
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)

Let’s Make It Together

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a saucepan over medium heat, melt the butter and cook until it turns a rich golden brown. Let it cool slightly.
In a large mixing bowl, combine the browned butter, pumpkin puree, brown sugar, and granulated sugar, mixing until smooth. Add in the eggs and vanilla extract, stirring until fully incorporated.
In another bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the dough in the refrigerator for at least 30 minutes.
In a small bowl, stir together the granulated sugar and cinnamon for rolling.
Using a cookie scoop, portion out the dough, roll it into balls, and roll each in the cinnamon-sugar mixture.
Place cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden, and the centers look slightly underbaked.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Delicious Variations to Try

Chocolate Chip Delight: Add a handful of chocolate chips to the dough for a rich, indulgent twist that balances perfectly with the spices.
Nutty Crunch: Fold in some chopped walnuts or pecans for a delightful crunch that complements the soft texture of the cookies.
Zesty Orange: Incorporate the zest of an orange into the dough for a burst of citrus that brightens the flavors and adds a unique touch.
Pumpkin Spice Swirl: Swirl in some condensed pumpkin spice cream cheese into the center of each cookie before baking for an extra creamy surprise!

Chef Emma’s Helpful Tips

Make-Ahead Advice: Prepare the dough a day in advance and store it in the fridge. The flavors deepen overnight, making the cookies even more delicious!
Ingredient Swaps: If you prefer, you can use coconut oil instead of unsalted butter for a dairy-free option—just make sure to melt it first!
Freezing Cookies: After baking, these cookies freeze beautifully. Layer them between parchment paper in an airtight container for easy future snacking.
Serving Suggestions: Pair these cookies with a warm chai latte or homemade apple cider for the ultimate cozy experience!

Nutrition Information per Serving

Serving Size: 1 cookie
Calories: 160
Carbohydrates: 22g
Sugar: 10g
Fat: 7g
Protein: 2g
Sodium: 100mg

Frequently Asked Questions

Can I make this ahead?
Yes, you can make the cookie dough ahead of time and refrigerate it or freeze it for later baking.

Can I use different ingredients?
Absolutely! Feel free to swap in gluten-free flour or substitute the pumpkin with sweet potato puree.

How do I store leftovers?
Store these cookies in an airtight container at room temperature for up to a week or freeze them for longer shelf life.

How long does it last?
When stored properly, these cookies can last up to a week at room temperature or up to three months in the freezer.

A Cozy Closing Note

As the season shifts and we immerse ourselves in the comforting flavors of fall, these pumpkin snickerdoodle cookies become more than just a treat—they’re a way to create memories and share joy with those we love. Their chewy texture and indulgent taste make them an irresistible delight for every occasion.

Save this recipe to your fall baking board so it’s ready when you need a cozy treat! Happy baking, friends!

Pumpkin Snickerdoodle Cookies

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Total Time: 42 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Deliciously chewy pumpkin snickerdoodle cookies infused with warm fall spices and brown butter, perfect for cozy gatherings.

Ingredients

Scale

1 cup unsalted butter, browned
1 cup pumpkin puree
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a saucepan over medium heat, melt the butter and cook until it turns a rich golden brown. Let it cool slightly.
In a large mixing bowl, combine the browned butter, pumpkin puree, brown sugar, and granulated sugar, mixing until smooth. Add in the eggs and vanilla extract, stirring until fully incorporated.
In another bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the dough in the refrigerator for at least 30 minutes.
In a small bowl, stir together the granulated sugar and cinnamon for rolling.
Using a cookie scoop, portion out the dough, roll it into balls, and roll each in the cinnamon-sugar mixture.
Place cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden, and the centers look slightly underbaked.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies freeze beautifully; layer them between parchment paper in an airtight container for easy future snacking.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

These pumpkin snickerdoodle cookies are super chewy and gooey! Each cookie is packed with fall flavors like brown butter… | Fall treats for party, Mini pumpkin cookies, Fall apple baked goods.