If a pumpkin cookie and a snickerdoodle cookie had a baby, these pumpkin snickerdoodles would be it. Except they’re taken to the next level with the addition of life-changing brown butter, which adds caramel notes to every single bite. Trust me, you’re in for a TREAT.
Most pumpkin cookies on the internet turn out incredibly soft due to the moisture that pumpkin puree adds to the cookie, but these pumpkin snickerdoodle cookies boast crispy edges, a chewy middle and a crispy cinnamon-sugar coating that truly take the cookie to the next level.
The secret is these chewy pumpkin snickerdoodles: using only a little pumpkin puree (too much can make the cookies too soft!) and only an egg white (no egg yolk!). Trust me, you’re going to love.
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Ingredients in pumpkin snickerdoodles
These homemade pumpkin snickerdoodles use the real deal butter and sugar to give them that classic snickerdoodle flavor. We’re putting a fall spin on them with cozy pumpkin pie spices and pure pumpkin puree. Here’s what you’ll need to make them:
- Salted butter: yes, I recommend using salted butter in this recipe because it brings out the flavor in the brown butter.
- Brown sugar: good old brown sugar to give the cookies that delicious molasses flavor. I love using dark brown sugar but either dark or light brown sugar will work.
- Granulated sugar: we’re also using regular, granulated white sugar in these pumpkin snickerdoodles.
- Vanilla: for a boost of flavor. Learn how to make your own vanilla extract here!
- Egg white: you’ll just be using one egg white, not a full egg, to give these cookies the right consistency.
- Pumpkin puree: because they’re pumpkin snickerdoodles, of course! Feel free to use canned pumpkin puree or make your own with this tutorial. We only use a little bit because we don’t want these cookies to bake up soft like most pumpkin cookies.
- All purpose flour: these snickerdoodles are baked up with regular all purpose flour.
- Pumpkin pie spice: the ultimate combo of cozy spices. If you don’t have pumpkin pie spice you can also use a mixture of cinnamon, ginger, nutmeg and cloves or allspice. See the notes section for how to do so.
- Cream of tartar: you’ll need cream of tarter to help activate the ingredients and create the perfect texture in these snickerdoodles.
- Baking soda & salt: to allow these cookies to bake up properly.
- For rolling: give them that true snickerdoodle look and taste by rolling the dough balls in sugar and ground cinnamon (or more pumpkin pie spice!)
Can I make them gluten free?
I have not tried making them gluten free, so I cannot recommend a sub here. Feel free to try my gluten free snickerdoodles if you’d like!
DIY pumpkin pie spice
If you don’t have pumpkin spice, you can make your own by using the following spices in the dough:
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves or allspice
How to brown butter
Feel free to follow my step by step tutorial or simply follow these instructions:
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process.
- After a couple of minutes, the butter will begin to crackle and foam, and then brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning (make sure you scrape all of it out of the pan – every last drop!). Set aside to cool for 10 minutes. It is important that your butter cools off before adding it to the cookie recipe.
How to make the best pumpkin snickerdoodles
- Brown your butter. Start by browning the butter so it’s nice and fragrant. Let it cool before using it in these pumpkin snickerdoodles.
- Mix the wet ingredients. Use a stand mixer, electric mixer or hand mixer to combine the cooled brown butter, brown sugar and regular sugar until nice and creamy. Then beat in the egg white, vanilla & pumpkin puree.
- Mix the dry ingredients. Whisk together all of the dry ingredients in a separate bowl.
- Make the dough. Slowly add the dry ingredients to the wet ingredients and mix them together on low until they’re just combined.
- Chill the dough. Before rolling the dough into balls & baking, be sure to chill the dough for 1-2 hours. While they’re chilling you can mix up the cinnamon-sugar mixture into a small bowl for rolling.
- Make the dough balls. After chilling, preheat your oven and line your baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of dough, roll it into a ball, and roll each ball in your cinnamon-sugar mixture.
- Bake & devour. Place the cookie dough balls about 2 inches apart on your baking sheet, bake until slightly golden on the edges and then let them cool. Once cool, it’s time to devour!
Don’t forget these cookie baking tips
- Do not use substitutes. Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the taste and texture of these cookies.
- Make sure your ingredients are room temp. After you brown your butter you’ll want to make sure that it is cool so that it doesn’t coagulate the other ingredients. The same goes for your egg white — simply run an egg under warm water for about a minute (or place an egg in a bowl of warm water for a few minutes) before cracking your egg and separating your egg white.
- Use fresh baking soda. Make sure your baking soda is fresh to ensure that these snickerdoodles bake up properly.
- Measure your flour correctly. Do you know the best way to measure flour without a scale? Get my tips & tricks in this video!
- Don’t skip the chill time. Be sure to refrigerate the cookie dough for 1-2 hours before rolling the cookies up and baking them. This helps the butter solidify a little and ensures that the cookies have the best texture!
Freeze the dough for later
This option is great if you’re planning for the holidays! Store the dough in your freezer for up to 3 months until you’re ready to get baking:
- Roll your cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. This is known as a flash freeze.
- Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months.
- When ready to bake, simply bake the cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time!
How to freeze baked pumpkin snickerdoodles
If you want to freeze the already baked pumpkin snickerdoodle cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
More pumpkin recipes to try
- The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
- Best Ever Healthy Pumpkin Pie
- Healthy Soft Pumpkin Cookies with Salted Maple Frosting
- Brown Butter Orange Pumpkin Muffins with Orange Glaze
- Spinach Bacon Pumpkin Mac and Cheese
Get all of our delicious pumpkin recipes here!
I hope you love these delicious brown butter pumpkin snickerdoodles! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Brown Butter Pumpkin Snickerdoodles
Wonderful pumpkin snickerdoodles with hints of brown butter and pumpkin pie spice in every bite. These easy pumpkin snickerdoodles are crispy on the outside, soft on the inside and have pumpkin puree baked right inside. An incredible fall take on traditional snickerdoodles!
- 1/2 cup salted butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg white (NOT THE FULL EGG)
- 1/4 cup pumpkin puree
- 1 1/2 cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For rolling:
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to crackle and foam, and then brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
Immediately transfer the butter to a bowl to prevent burning (make sure you scrape all of it out of the pan - every last drop!). Set aside to cool for 10 minutes. It is important that your butter cools off.
With an electric mixer (or you can mix by hand), mix the cooled brown butter, brown sugar and regular sugar until well combined and creamy. Beat in the egg white, vanilla and pumpkin puree until well combined.
In a separate medium bowl whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt. With an electric mixer on low speed, slowly add in the dry ingredients and mix until just combined.
Place plastic wrap over the bowl and refrigerate the dough for 1-2 hours so that the flavors meld together and the butter has a chance to solidify a bit. This is extremely important. You want the dough to be fairly cold so that it's easier to work with and so the cookies bake up properly.
When you are ready to bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Once dough is chilled, make your dough balls: measure about 1 ½-2 tablespoons of dough and roll into a ball. If dough is too hard to roll into a ball, you may need to let it sit out at room temperature for 10-20 minutes while your oven preheats.
Meanwhile, mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll dough balls in cinnamon-sugar mixture, then place on the cookie sheet, 2 inches apart. Bake for 11-14 minutes or until cookies are just slightly golden brown around the edges. Cool cookies on baking sheet for 5-10 minutes then remove and transfer to a wire rack. Makes about 14 cookies.
If you don’t have pumpkin pie spice, you can make your own by using the following spices in the dough: 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves or allspice.
See the full post for tips, tricks & freezing instructions!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 16, 2020, republished on September 27, 2021, and republished on October 20th, 2022.
Hello Monique! Cannot wait to try these Brown butter pumpkin beauties to serve as dessert for the “Mom’s Slow cooker Beef Stew” recipe I am making today but I never buy salted butter. Since I will be using unsalted butter, about how much extra salt should I use in this Snickerdoodle recipe?
The suggestions I’m seeing online are usually 1/4 tsp salt per stick of unsalted butter used!
Hi! You can add about 1/4 teaspoon or just an extra pinch!
FIVE STARS!!!⭐️⭐️⭐️⭐️⭐️ Website won’t let me give a five star rating. Made this for a neighbor who recently lost her husband. These were so so delicious!! I’m such a fan of all of your recipes, they have never let me down! Another winner, Monique!!
Made these last night and they’re outstanding! The texture is perfect. Could not stop eating them; so good. I did substitute by using plant-based ‘butter’ and the cookies were still delicious. My yield was 24 cookies (used about 1.5 tablespoons dough per cookie ball). Thanks for a great autumnal recipe!
That’s great that you used a plant butter– just as good as regular butter and a much more compassionate choice!
Such a delicious fall or winter cookie! It’s spiced just right with a crunchy outside and soft and fluffy middle. Don’t let the brown butter step scare you. Her directions are perfect and guide you through it.
Absolutely! So happy you loved them 🙂
These cookies are AMAZING! I would give 10 stars if I could. I didn’t have pumpkin pie spice so just used cinnamon. They were still so yum with a hint of fall flavor from the pumpkin purée. Crisp around the edges with a chewy center.
Quite possibly my favorite cookies ever!
This was the perfect fall cookie. The perfect amount of pumpkin flavor, chewy goodness. I stuck to the recipe and it was excellent.
Amazing! Glad you enjoyed 🙂
these are SO DAMN GOOD!! didn’t make any subs. turned out perfectly!! crispy on the outside and soft on the inside
These pumpkin snickerdoodle are fabulous! They have so much more taste and oomph! than the usual snickerdoodles … my go to recipe from now on!
Glad you love them!
These are fantastic! I’m so hesitant about pumpkin cookies because usually they’re too soft but these are perfect. Crispy with the taste of pumpkin. I kept them in the oven for a little bit longer and also added cinnamon chips.
These pumpkin snickerdoodles are AMAZING!!! It would only let me give 4 stars but definitely a 🌟🌟🌟🌟🌟. Thank you Ambitious Kitchen for sharing. I will be making these forever!
Delicious, melt-in-your-mouth fall cookies! Using the only cookie scoop in my kitchen, the recipe yielded 19 cookies. Perhaps they were closer to 1 inch?! More cookies to devour 😍
These cookies were amazing! I loved them!
I’m so glad!
These were amazing!!! My family devoured them in less than 24 hours. I never used browned butter in a recipe before – it brings in the most delicious flavor. Thank you! This recipe will now be a fall staple for us
SUCH A GOOD COOKIE. Not only did it make the house smell like a magical fall factory, but they were so dang tasty. I am not a huge fan of snickerdoodle myself, but thought I’d try them out for the pumpkin .. SO GLAD I DID! It won me over to the snickerdoodle fan club! They were so crispy on the outside and thick and soft on the inside. How this happened, I don’t know but Monique is a wizard! SO GOOD!
I followed the recipe but my cookies didn’t come out flat like in your photo . They were dome shaped. Can you tell me why?
Tasty recipe – the brown butter takes these cookies to the next level. They had a slight tang to them, anyone know what that is from? Maybe I just haven’t had a snickerdoodle in a while. I only ended up needing half the cinnamon sugar for rolling the cookies, FYI. So good!
The tang is from the cream of tartar!
This is the first time I have ever left a comment on a recipe but I keep thinking about how addictingly delicious these cookies were so I want to encourage everyone to make them! They are chewy-soft in the middle and bursting with fall flavor. I can’t get over how perfectly they turned out. Thank you for the recipe!
Thanks so much for your comment! So glad you loved these 🙂
AMAZING. I made them slightly smaller to get 24 cookies out of this to make it seem like they’ll last longer… but that’s a joke because I could eat them all right now!
Love it! Perfect dessert.
We made these the other night and wiped out the whole batch in three days. Amazing recipe and the perfect fall cookie!
Best treats! Glad they were a hit!
These were so delicious, and I can’t wait to make them again! Such a great cookie for fall and the colder weather.
Absolutely! Glad you loved them 🙂
Quite literally my all time favorite cookie I’ve ever made. This recipe is full proof and I’ve shared it more times than I can count. These cookies are the best!
I’m so glad! One of my favs, too 🙂
I’ve made these twice in one week- that’s how good they are! Truly the perfect fall cookie. I love pumpkin but pumpkin cookies always let me down in texture. These are perfect!!
So happy to hear that! Such a great fall dessert 🙂
These cookies were amazing! I actually made up the dough and then refrigerated them overnight and baked them the next day. They’re a little bit “fluffier” and thicker than in the picture or in other pictures I’ve seen, so the extra time in the fridge might be why! But absolutely delicious! I was surprised at how much I could taste the pumpkin. Yum!
Perfect! And yes the extra time in the fridge is likely why. Glad you enjoyed!
I only chilled 90 minutes, and my cookies domed also. The batter tasted amazing, but then the baked cookie was nothing like a snickerdoodle. Won’t make again, sad…because I was pumped by reading the other reviews.
I made these delicious cookies 3 ways!
1st with your recipe-I was looking for a pumpkin cookie that did not have the texture of a sponge.
My daughter sent me your recipe and it was just what I was looking for! My new favorite cookie!
2nd I made the recipe with Myokis Butter from Trader Joe’s. I have a loved one with dairy allergy.
I browned the butter as stated in the recipe. They were very good. The texture was a little different but still very delicious. My niece LOVED them and asked for the recipe!
3rd I have another loved one with a gluten allergy, I made them with cup for cup GF flour and they were delicious! My husband and daughter are GF they loved the cookies as well, even though they did not flatten as much as the original recipe.
Amazing! I’m glad they worked out so many different ways 🙂
WOW! These are one of my all-time-fave cookies now! The flavors are the most perfect pairing and they’re a little crispy but still soft. Can’t wait to make again!
Absolutely! Glad you love them!
Loved these! I thought they were absolute magic.
So happy you loved them!
I can’t stand how good these are.
The best! 🙂
These cookies are incredible! I’ve made them twice in the last month and shared with family + friends. They have quickly become a family favorite in my house! My only issue with the recipe is that it doesn’t make enough cookies :). I recommend doubling it!
Amazing! So happy to hear that 🙂
. Snickerdoodles aren’t my favorite cookies but these take it to another level. These were the sleeper dessert of Thanksgiving this year. Even better the next day.
Amazing! So glad they were a hit 🙂
I’ve made these 3 times now, and everyone that tries them says the same thing… WHAT is in this cookie?! They’re the crowd favorite amongst every other cookie at the party. An absolute MUST. Incredibly done. Thank you Monique for outdoing yourself once again.
Amazing! Glad they’re a crowd pleaser 🙂
My boyfriend kept buying more pumpkin puree so I could make more of these cookies. You won’t regret it!
I love these snickerdoodles – they even won over my pumpkin-skeptic husband. Such a perfect fall cookie!
Love it! One of my favs 🙂
Is there a good sub for cream of tartar that we might already have at home?
I used 1.5 teaspoons of baking powder (to sub for 1 teaspoon cream of tartar) and it worked beautifully!
Thanks so much for sharing!
I made these last fall and they were a hit! I did not brown the butter and still tasted great! Will definitely be making again! Thanks Monique!!!
Happy you loved them, Ellis! Can’t wait for you to make them again this year 🙂
These were so easy to make and SO SO good. Exactly as described – crispy around the edges with a soft inside, hints of pumpkin and caramel, and the perfect amount of sweetness. Definitely will be making again!
I didn’t realize I was out of cream of tartar and had to use baking powder as a sub on a whim, but they still turned out amazing!
I’m so glad you loved them! This description makes me want to make them again ASAP 😍
Fantastic recipe. I was looking for snickerdoodles on AllRecipes but couldn’t find anything exceptional after a few tries. Sure enough, this recipe is ideal as a snickerdoodle and the addition of pumpkin make these to die for. my new fall favorite
Oh, thank you SO much, Jonathan!! I’m so happy you found these and loved them 🙂
These are so good!! I only substituted 1/2c AP flour for white whole wheat in a sad attempt to make them healthier lol. I often bake paleo or low sugar and whole wheat just so I can feel better about giving it to my kids but lately, that hasn’t been cutting it and I needed the real deal. THESE ARE THE REAL DEAL. Worth the calories. I do often reduce sugar in recipes but I’m always nervous w cookies to affect the chew and texture factor – any hints?
Yay!! Happy you loved them 🙂 Not sure about reducing the sugar since I haven’t tried it. You could try cutting it by 25% but it may affect the texture. Let me know if you try it!
Absolutely unreal. The flavors and pumpkin spice punch these provide are perfectly balanced. I made 4x the recipe for a bake sale and now I just want to keep them all to myself! Thank you <3
Woohooo! I’m so happy you’re loving them! I don’t blame you for wanting to keep them all 😛
So So Good! I’ve never made brown butter before but your tutorial made it easy and it is so delicious! I’m more of a chocolate person than pumpkin but my husband and daughters love everything pumpkin. I have to say I kept eating them too! Will definitely be making more of these and they are so perfect for fall – my kitchen smelled so good with all the spices!
Oh yay! Welcome to the magical world of brown butter 😍 So happy you guys loved these!
These were super easy to make and delicious!
Woohooo! Happy you’re loving them, Jenna!
These cookies are going to be on repeat all fall/winter! The chewy texture is amazing / perfect and they are just pumpkin-y enough but still taste like a snickerdoodle. Just go ahead and double it so you can have extraaaa on hand.
Awesome!! I’m so happy you loved them. And YES to doubling the recipe 😊
Definitely a cookie I will make over and over again. I made them for my mother-in-laws gathering and they were the favorite. Even had someone ask for the recipe! These are sooo delicious 🤤
Aw yay!! I’m so glad to hear that everyone loved them. Thanks for the review 🙂
Wow these were soo good! They came out perfect. Tasted like fall ☺️
Yay! Happy to hear you loved them, Sonia 🙂
So delicious! Swapped GF flour and they still came out perfectly fluffy and moist.
So happy that worked well!
So delicious! Doubled the recipe and glad I did!
🙌 Good call to double it! Happy you loved them, Robin!
Can the dough sit in the refrigerator overnight?
Yes, I think that should be fine!
Great recipe! They can be adapted to gluten free and taste amazing. I used King Arthur Measure for Measure flour and it worked perfectly.
Honestly. These are amazing. I wouldn’t change a thing.
So good! Would definitely make again
These were such a hit! Just wish the recipe made more cookies🤩 we will need a double batch next time!
Haha good call!! So happy you guys loved them 🙂
These cookies turned out delicious! The brown butter was a great addition. I may have to make more next weekend.
CAN”T. STOP. EATING. THESE! Didn’t change the recipe and turned out great. Ambitious Kitchen makes the best brown butter cookie recipes!!
Aw thank you, Anna!! So glad you’re loving them 🙂
Sooooo delicious! Made these for a baby shower and they turned out fantastic. Everyone loved them. That brown butter is just 🤌
This is the perfect fall cookie! Warm & cozy vibes from the brown butter and pumpkin spice. The texture is also perfect!
These were great! I made the recipe and they came out smelling and tasting great. I had to flatten the balls a little because they were a little thick after I left them in a ball. Thank you
These are delicious and so easy to make! I’ve made them twice now, and both times they came out perfectly. When I mixed together the sugar and butter, I expected a creamy texture, but it never really creamed, even after mixing for a while. This had me worried, but I suppose I did it the right way, because they were delicious. I made half and stored half of the dough in the freezer to make another batch at a later time.
Glad they turned out well! Was your butter room temperature/totally softened?
yum Yum YUM!!! These were a huge hit with multiple audiences this weekend will become a staple in our house for sure. I ended up making two batches because I realized too late on batch #1 that I didn’t have any parchment paper; the flavor was great, but the cookies did stick to the tray and it was tough to get them off without them breaking. On batch #1 I also used granulated sugar from Trader Joe’s that was not pure, white cane sugar. Taste was delicious! Batch #2 used regular white granulated sugar and had parchment paper for the baking and *chefs kiss* they were perfect. Folks who tried them agreed the pumpkin was just a hint of flavor but they were perfectly moist and flavorful. My mouth is watering already and I can’t wait to make them again!
Monique you always hit the jackpot when it comes to making seasonal recipes! I’ve made this recipe several times already and even doubled the quantity in one sitting, I’ve already given a dozen cookies to my aunt and uncle and my favorite teacher. These cookies are so good, my dad was sad when I said we had no more pumpkins. If you are wanting to prepare anything, the time to make the cookies doesn’t count making pumpkin puree, so if your making it from scratch remember to plan in advance. Overall this is really a keeper in my family <3
Aw thank you! I’m so glad you love these 🙂
So delicious! Nice and tangy and the pumpkin flavor isn’t overpowering. Crispy on the edges and chewy in the middle. I love your recipes!!
Boy oh boy! These were melt in your mouth amazing. I’m not a huge pumpkin lover and these were one of the best cookies I’ve had. I will be craving and baking outside of the fall season.
Oh YAY!! I’m so happy you loved these, Ashley!
I’ve made these twice now and both times they were a hit with everyone I shared them with! The second time I made them with a gluten free all purpose flour and they turned out just as great! These will definitely be a regular in our house.
Amazing!! So glad to hear that everyone loved them 🙂 And good to know that the GF flour worked well!
My grandma (who is the person making 10+ types of cookies just for Christmas) said « these are the best cookies I have ever had in my LIFE! » so, yes, these are amazing and everyone should go make them!
YAAAAY!! Omg that means so much ❤️ Thrilled to hear you guys loved them.
Can I sub 1:1 GF flour?
I haven’t tested it, but possibly! I also have these grain free pumpkin cookies you might like 🙂
Love these cookies!! Today I want to make a batch and I only have unsalted butter. Can I add salt to the pan when I am browning the butter? TIA.
Oops. I see the answer in other comments. Will add 1/4 t. per batch. Thanks.
10/10. These were amazing. I followed the recipe exactly and they turned out perfectly. The best snickerdoodle I’ve ever made – crispy on the outside and chewy on the inside.
Is it possible to use an egg yolk instead of the white if I wanted a chewier cookie?
Very nice recipe
Thank you so much, glad you enjoyed
These were so delicious!! My 9 year old said they were the best cookies he’s ever had.
Aw YAY! Happy to hear these cookies are a hit ☺️
These turned out perfectly, I think. A bit crispy on the edge with a soft and chewy interior. Brown butter pretty much is the secret sauce :).
I followed the recipe exactly but as I was sifting out my egg white I plopped the egg yolk into the batter and it broke. UGH I scooped a bit out but also got a bit of dough. I stood there for a while contemplating the next step while feeling both mad and sad for myself. Decided to go with it and I think they are fine. Better than fine.
I weighed out my dough to 35 grams per cookie, Chilled the pan while the oven heated as I thought the dough was still a bit soft. Maybe because the pan was chilled the total bake time was 13 minutes.
I agree with several, pumpkin isn’t my favorite, but these are pretty good. For myself, I’d like to add more something. Maybe a hit of ginger, or a drizzle of white chocolate over the top. I recently had a pumpkin white chocolate chip cookie with a heavy sprinkle of cinnamon sugar (heavy on the cinnamon) on top. At first I thought the cinnamon was too much but balanced nicely with the subdued pumpkin and sweetness of the white chips.
Anyway, great snickerdoodle recipe and I think the college kids will enjoy at the tailgating party tomorrow.
Thanks so much for sharing, Jean. SO glad this recipe is a hit and I hope they are also a hit tomorrow as well!
Actual best cookies I have ever made and eaten- they come out perfect every time even if they get a little crispy. Seriously, my god sons even told me (on video) these were the best cookies they have eaten ever! Share this recipe over and over and over.
I made these today. They were the perfect balance of crisp and soft . I will definitely be making again when my son comes home from college .
The best! Glad you are enjoying this recipe ❤️
So. Good. I didn’t make any modifications and doubled the recipe to make a ton of cookies. Good thing I did cause I ate like four right out of the oven. That brown butter is delicious. I wish there was a way to make them more pumpkin-y but I’m not complaining. Love these. 10/10
So happy to hear this, Brittany! Glad you’re loving this recipe ❤️
We loved these! We are plant based so I browned Miyokos vegan butter and used 1 flax egg. They came out perfect. Thank you for another great recipe!
Yumm! Sounds amazing. Happy you’re a fan of this recipe!
So good and so easy. Favorite fall cookie and perfect to use up a can of pumpkin you have already opened. Subbed baking powder for cream of tartar and turned out perfect. Crispy outside and chewy inside. Love!!
The bestttt ❤️ So glad you are loving this recipe!
Just made these with my kids and they are fantastic! Delicious and flavorful but not overly sweet. I made a double batch and baked half and froze the other half in pre-rolled balls so I can throw them in the oven before holiday events. Thanks for including instructions for freezing! I love anything that cuts down on steps later.
Made these for dessert for Thanksgiving meal and they were gone before I had even served the appetizers!! I felt an autumnal hug when I ate them. My husband as requested them a couple times since.
So glad they were a hit! “Autumnal hug” is the perfect description 🙂