Pumpkin Snickerdoodles - Soft and Chewy

5 from 3 votes

Soft and chewy Pumpkin Snickerdoodles made with real pumpkin, brown butter, and warm spices. The perfect easy fall cookie recipe everyone will love!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: pumpkin snickerdoodles

Servings: cookies

Calories: 95kcal

To make brown butter: In a small pot, melt the butter over medium heat, whisking constantly. After it fully melts, the butter will foam up and then start to turn golden brown. When the butter is golden brown, take it off the heat immediately and pour it into a small bowl. Let cool for 10 minutes.
Preheat the oven to 350℉. In a large mixing bowl or the bowl of a stand mixer, mix brown butter, sugar, and brown sugar.
Add pumpkin puree, egg yolk, and vanilla. Mix until the egg is fully incorporated.
In a separate bowl, add the dry ingredients (flour, pumpkin pie spice, baking soda, cream of tartar, and salt). Stir to combine.
While mixing on low speed, add the dry ingredients to the wet ingredients. Mix until a dough forms. The dough should be soft but not sticky.
In a small bowl, make the cinnamon sugar mixture (1/3 cup sugar + 2 teaspoons cinnamon).
Scoop dough into 1-inch balls. Roll in cinnamon sugar and place on a lined or greased baking sheet.
Bake for 10 minutes. DO NOT OVER-BAKE. Let cool on the pan completely.
Once the cookies are cool, serve and enjoy!

If you want flatter cookies, then press them down with a spatula right out of the oven.
You can use regular melted butter instead of browned butter if desired.
Store in an airtight container at room temperature. Enjoy within a few days of baking.
Original recipe had chilling time for 1 hour, but after testing without any chilling time, it didn't make a significant difference. NO need to chill the dough before baking.