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Chewy Pumpkin Snickerdoodles with Brown Butter

These pumpkin snickerdoodles are chewy, not cakey. The texture comes from using an egg yolk and browning the butter, which removes some water content and adds a nutty flavor that works well with the pumpkin and spices.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

For the Cookie Dough

  • 6 tablespoons unsalted butter
  • 1/3 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons pumpkin puree
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon pumpkin spice
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 7/8 cup all-purpose flour

For the Spiced Sugar

  • 2 tablespoons granulated sugar
  • 1/8 teaspoon pumpkin spice

Instructions

  • Brown butter in saucepan over medium heat until deep golden and nutty. Transfer to bowl and cool to 90-95F.
  • Whisk flour, cream of tartar, baking soda, pumpkin spice, cinnamon, and salt in medium bowl.
  • Whisk cooled brown butter with sugars in large bowl. Add egg yolk, vanilla, and pumpkin puree until combined.
  • Fold dry ingredients into wet ingredients until just mixed.
  • Chill dough for 1 hour.
  • Preheat oven to 350F. Line baking sheet with parchment.
  • Mix granulated sugar and pumpkin spice for coating.
  • Roll dough into 1.5 tablespoon balls, coat in spiced sugar.
  • Place cookies 2 inches apart on baking sheet.
  • Bake 10 minutes until puffed with surface cracks but centers slightly underdone.
  • Cool on baking sheet 5 minutes, then transfer to wire rack.

Notes

Do not overbake. Cookies will set while cooling. Chilling dough is essential for proper texture.
Tried this recipe?Leave a comment below & let me know!