Why are my pumpkin cookies cakey?

Cakey pumpkin cookies usually mean there’s too much moisture in the dough. Pumpkin purée has a high water content, and if it’s not balanced with enough dry ingredients—or if you use too much leavening—you’ll get more of a cake than a cookie. Chilling the dough and draining excess moisture from the pumpkin helps keep things chewy.

Can you use real pumpkin in cookies?

Yes, darlin’, you sure can! Just make sure it’s roasted, pureed, and strained well to remove excess moisture. Sugar pie pumpkins are the best for baking. Keep in mind that real pumpkin can give a more rustic texture compared to the silkiness of canned.

Do snickerdoodles have to be soft?

Traditionally, yes. A good snickerdoodle should be soft in the center with slightly crisp edges. The cream of tartar helps achieve that signature chew and tang. With pumpkin added, the texture leans even softer—like a warm fall hug in cookie form.

Why brown the butter for cookies?

Browned butter adds a deep, nutty richness that regular melted butter just can’t touch. It enhances the warm spices and pumpkin flavor, giving your cookies a bakery-level upgrade. It’s a tiny step that makes a huge flavor difference.

How do I keep pumpkin cookies from getting soggy?

To avoid soggy cookies, let them cool completely before storing and never seal them up while still warm. Use parchment paper between layers if stacking, and store in an airtight container with a slice of bread to balance moisture. Also, bake them long enough for the edges to set—no underbaking!

Brown Butter Pumpkin Snickerdoodle Cookies

Description

These Brown Butter Pumpkin Snickerdoodle Cookies are the ultimate fall indulgence. With warm cinnamon sugar, velvety pumpkin, and rich nutty brown butter, every bite is soft, chewy, and irresistibly cozy. Perfect for autumn baking days, cookie swaps, or anytime you want a treat that tastes like a warm hug.

Ingredients

2 ¾ cups all-purpose flour
1 ½ teaspoons cream of tartar
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, browned and slightly cooled
¾ cup packed light brown sugar
½ cup granulated sugar
¾ cup pumpkin purée (not pumpkin pie filling)
1 large egg
2 teaspoons pure vanilla extract
For the coating: ¼ cup granulated sugar + 2 teaspoons ground cinnamon

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Instructions

Brown the Butter: In a light-colored pan, melt butter over medium heat. Stir constantly until golden brown and fragrant. Cool for 15 minutes.
Mix the Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and all the spices.
Blend the Wet Ingredients: In a large bowl, combine the browned butter, brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla extract.
Combine and Chill: Gradually add the dry mix into the wet mix until just combined. Cover and refrigerate for 30 minutes.
Preheat and Roll: Preheat oven to 350°F. Roll dough into 1½-tablespoon balls and coat in cinnamon sugar.
Bake: Bake on a parchment-lined sheet for 10–12 minutes until edges are set. Let cool 5 minutes before transferring to a rack.

Notes

For the chewiest texture, make sure your pumpkin isn’t too watery—dab with a paper towel if needed. Don’t skip chilling the dough! It helps with spreading and deepens the flavor. Dough balls can be frozen and baked straight from the freezer—just add 2 minutes to the bake time.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American