pumpkin snickerdoodle cookies

Equipment

▢

large cookie scoop (roughly 3 tablespoons)

x

Creating the best chewy pumpkin cookie has been a proud achievement of mine as a former pastry chef— this recipe continues to go viral year after year with over 500 five-star reviews!

They are everything a pumpkin cookie should be: chewy with crispy edges and bursting with the classic snickerdoodle flavors, enhanced with nutty brown butter and warm pumpkin pie spices. They’re a fall twist on a classic, just like my apple snickerdoodles and chocolate chip pumpkin cookies!

Table of Contents

Tips for Perfect Pumpkin Cookies

Ingredient Notes and Substitutions

Recipe Instructions

Storage and Freezing

FAQs

More Pumpkin Recipes

Chewy Pumpkin Snickerdoodle Cookies

Tips for Perfect Pumpkin Cookies

Use a kitchen scale. Baking with a scale is my #1 baking tip! Like all baked goods, this recipe relies on accuracy for the best results.

Follow the instructions carefully. I recommend reading through the recipe at least once before beginning for success.

Let the brown butter cool before using. You want the butter to be completely cool before using it. I recommend leaving it out at room temperature for 30-40 minutes or chilling it in the fridge. Just be careful that it doesn’t solidify!

Use Libby’s Pumpkin Puree. I found that Libby’s Pumpkin is very consistent among cans and has less moisture than other brands.

Use a large cookie scoop. Preferably, a spring-loaded one! For thick cookies with chewy and gooey centers, the cookie dough balls must be three tablespoons.

Ingredient Notes and Substitutions

ingredients needed to make pumpkin snickerdoodles in bowls with labels.

Pumpkin puree: I tested this recipe with a few organic and off-brand pumpkin purees, but they had way too much liquid. I recommend only using Libby’s Pumpkin Puree. You won’t use all of the puree, but you can make my pumpkin cheesecake cookies with the leftovers!

Dark brown sugar: The extra molasses in brown sugar gives the cookies a super chewy texture. You can use light brown sugar if you don’t have dark on hand!

Egg yolk: Egg yolks are used instead of whole eggs for rich and gooey centers. This also prevents them from having a cakey texture!

Pumpkin spice: You can make your own blend or buy it at the store. Use it for all of your fall baking needs (like for pumpkin spice rolls!!)

Find the full list of ingredients, measurements, and instructions in the recipe card below!

Recipe Instructions

A glass measuring cup with the chilled brown butter inside it.

Step 1: Brown the butter. Once browned, set it aside to cool to room temperature. Then, chill it in the fridge until a thermometer reads 75°F.

The butter must be cool but still liquid for the cookies to have a chewy texture!

A hand holding the ball of dried pumpkin puree.

Step 2: Squeeze the pumpkin puree dry. Spread the measured puree onto a plate and press paper towels to absorb the excess liquid.

When it’s ready, the towel should have barely any moisture! It should feel like soft play dough; you should have roughly 1/3 cup (67-75 g) of pumpkin now.

a bowl of brown butter and sugar before whisking together.

Step 3: Cream the butter and sugars together. Once the butter is cool, whisk in the granulated and dark brown sugar until well combined.

two egg yolks on top of the whisked butter and sugar.

Step 4: Mix in the wet ingredients. Whisk in the egg yolks and vanilla extract until combined.

the bowl of pumpkin cookie dough after whisking in the pumpkin puree.

STEP 5: Mix in the pumpkin. Then, whisk in the dried pumpkin puree.

pumpkin cookie dough in a mixing bowl.

STEP 6: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until combined.

Chill the dough bowl in the fridge for 5 minutes, making it easier to scoop!

a pumpkin cookie dough ball in a bowl of cinnamon sugar.

Step 7: Scoop and roll in cinnamon sugar. Use a large cookie scoop to scoop the cookie dough onto the prepared baking sheets.

Roll each ball in cinnamon sugar and return them to the trays, spaced at least 2-3 inches apart.

chewy pumpkin cookies on a baking sheet.

Step 8: Bake! Bake one tray at a time until the edges are golden brown and the centers are puffy.

While one tray bakes, leave the other tray on the counter at room temperature.

Storage and Freezing

Storage: Leftover cookies can be stored at room temperature in an airtight container or ziplock bag for 2-3 days.

Freezer: Do not roll the dough balls in cinnamon sugar if you want to freeze them. Store the scooped cookie dough in an airtight container or freezer bag. When ready to bake them, let them come to room temperature, roll them in cinnamon sugar, and bake!

FAQs

Pumpkin spice snickerdoodles cut in half to show the chewy texture.

More Pumpkin Recipes

Pumpkin chocolate chip cake

Pecan pumpkin bread

Pumpkin spice chocolate chip cookies

Cinnamon pumpkin rolls

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Pumpkin snickerdoodles covered in cinnamon sugar on brown parchment.

Chewy Pumpkin Snickerdoodle Cookies

4.97 from 611 votes

– by Cambrea Gordon

These pumpkin snickerdoodle cookies are super chewy and gooey! Each cookie is packed with fall flavors like brown butter, pumpkin spice, and cinnamon sugar. This viral recipe is a twist on my popular brown butter snickerdoodles that requires no chill time and no mixer!

Print Recipe Save Recipe Pin Recipe

Prep Time:

1hour hr 50minutes mins

Cook Time:

10minutes mins

Total Time:

2hours hrs

Course:

Dessert

Cuisine:

American

Servings:

13 cookies

Cook Mode

Prevent your screen from going dark

Equipment

▢large cookie scoop (roughly 3 tablespoons)

Ingredients

▢1 cup unsalted American butter, *SEE NOTES*

▢2/3 cup Libby's Pumpkin Puree, room temperature

▢1/2 cup granulated sugar

▢1/2 cup + 2 tablespoon dark brown sugar, packed

▢2 large egg yolks, room temperature

▢2 teaspoon vanilla extract

▢1 2/3 cup + 1 tablespoon all-purpose flour, **see notes for measuring**

▢1 1/2 teaspoons pumpkin spice

▢1 teaspoon baking soda

▢1 teaspoon cream of tartar

▢1/2 teaspoon kosher salt

▢1/3 cup granulated sugar, for rolling

▢1 teaspoon ground cinnamon, for rolling

Instructions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

x

Creating the best chewy pumpkin cookie has been a proud achievement of mine as a former pastry chef— this recipe continues to go viral year after year with over 500 five-star reviews!

They are everything a pumpkin cookie should be: chewy with crispy edges and bursting with the classic snickerdoodle flavors, enhanced with nutty brown butter and warm pumpkin pie spices. They’re a fall twist on a classic, just like my apple snickerdoodles and chocolate chip pumpkin cookies!

Table of Contents

Tips for Perfect Pumpkin Cookies

Ingredient Notes and Substitutions

Recipe Instructions

Storage and Freezing

FAQs

More Pumpkin Recipes

Chewy Pumpkin Snickerdoodle Cookies

Tips for Perfect Pumpkin Cookies

Use a kitchen scale. Baking with a scale is my #1 baking tip! Like all baked goods, this recipe relies on accuracy for the best results.

Follow the instructions carefully. I recommend reading through the recipe at least once before beginning for success.

Let the brown butter cool before using. You want the butter to be completely cool before using it. I recommend leaving it out at room temperature for 30-40 minutes or chilling it in the fridge. Just be careful that it doesn’t solidify!

Use Libby’s Pumpkin Puree. I found that Libby’s Pumpkin is very consistent among cans and has less moisture than other brands.

Use a large cookie scoop. Preferably, a spring-loaded one! For thick cookies with chewy and gooey centers, the cookie dough balls must be three tablespoons.

Ingredient Notes and Substitutions

ingredients needed to make pumpkin snickerdoodles in bowls with labels.

Pumpkin puree: I tested this recipe with a few organic and off-brand pumpkin purees, but they had way too much liquid. I recommend only using Libby’s Pumpkin Puree. You won’t use all of the puree, but you can make my pumpkin cheesecake cookies with the leftovers!

Dark brown sugar: The extra molasses in brown sugar gives the cookies a super chewy texture. You can use light brown sugar if you don’t have dark on hand!

Egg yolk: Egg yolks are used instead of whole eggs for rich and gooey centers. This also prevents them from having a cakey texture!

Pumpkin spice: You can make your own blend or buy it at the store. Use it for all of your fall baking needs (like for pumpkin spice rolls!!)

Find the full list of ingredients, measurements, and instructions in the recipe card below!

Recipe Instructions

A glass measuring cup with the chilled brown butter inside it.

Step 1: Brown the butter. Once browned, set it aside to cool to room temperature. Then, chill it in the fridge until a thermometer reads 75°F.

The butter must be cool but still liquid for the cookies to have a chewy texture!

A hand holding the ball of dried pumpkin puree.

Step 2: Squeeze the pumpkin puree dry. Spread the measured puree onto a plate and press paper towels to absorb the excess liquid.

When it’s ready, the towel should have barely any moisture! It should feel like soft play dough; you should have roughly 1/3 cup (67-75 g) of pumpkin now.

a bowl of brown butter and sugar before whisking together.

Step 3: Cream the butter and sugars together. Once the butter is cool, whisk in the granulated and dark brown sugar until well combined.

two egg yolks on top of the whisked butter and sugar.

Step 4: Mix in the wet ingredients. Whisk in the egg yolks and vanilla extract until combined.

the bowl of pumpkin cookie dough after whisking in the pumpkin puree.

STEP 5: Mix in the pumpkin. Then, whisk in the dried pumpkin puree.

pumpkin cookie dough in a mixing bowl.

STEP 6: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until combined.

Chill the dough bowl in the fridge for 5 minutes, making it easier to scoop!

a pumpkin cookie dough ball in a bowl of cinnamon sugar.

Step 7: Scoop and roll in cinnamon sugar. Use a large cookie scoop to scoop the cookie dough onto the prepared baking sheets.

Roll each ball in cinnamon sugar and return them to the trays, spaced at least 2-3 inches apart.

chewy pumpkin cookies on a baking sheet.

Step 8: Bake! Bake one tray at a time until the edges are golden brown and the centers are puffy.

While one tray bakes, leave the other tray on the counter at room temperature.

Storage and Freezing

Storage: Leftover cookies can be stored at room temperature in an airtight container or ziplock bag for 2-3 days.

Freezer: Do not roll the dough balls in cinnamon sugar if you want to freeze them. Store the scooped cookie dough in an airtight container or freezer bag. When ready to bake them, let them come to room temperature, roll them in cinnamon sugar, and bake!

FAQs

Pumpkin spice snickerdoodles cut in half to show the chewy texture.

More Pumpkin Recipes

Pumpkin chocolate chip cake

Pecan pumpkin bread

Pumpkin spice chocolate chip cookies

Cinnamon pumpkin rolls

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Pumpkin snickerdoodles covered in cinnamon sugar on brown parchment.

Chewy Pumpkin Snickerdoodle Cookies

4.97 from 611 votes

– by Cambrea Gordon

These pumpkin snickerdoodle cookies are super chewy and gooey! Each cookie is packed with fall flavors like brown butter, pumpkin spice, and cinnamon sugar. This viral recipe is a twist on my popular brown butter snickerdoodles that requires no chill time and no mixer!

Print Recipe Save Recipe Pin Recipe

Prep Time:

1hour hr 50minutes mins

Cook Time:

10minutes mins

Total Time:

2hours hrs

Course:

Dessert

Cuisine:

American

Servings:

13 cookies

Cook Mode

Prevent your screen from going dark

Equipment

▢

large cookie scoop (roughly 3 tablespoons)

Need Metric Measurements?

Use the button options below to toggle between US cups and Metric grams!

Ingredients

US Customary

Metric

1x

2x

3x

▢1 cup unsalted American butter, *SEE NOTES*

▢2/3 cup Libby's Pumpkin Puree, room temperature

▢1/2 cup granulated sugar

▢1/2 cup + 2 tablespoon dark brown sugar, packed

▢2 large egg yolks, room temperature

▢2 teaspoon vanilla extract

▢1 2/3 cup + 1 tablespoon all-purpose flour, **see notes for measuring**

▢1 1/2 teaspoons pumpkin spice

▢1 teaspoon baking soda

▢1 teaspoon cream of tartar

▢1/2 teaspoon kosher salt

▢1/3 cup granulated sugar, for rolling

▢1 teaspoon ground cinnamon, for rolling

Instructions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.

1 cup (226 g) unsalted American butter

You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.

Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).

2/3 cup (156 g) Libby's Pumpkin Puree

When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.

1/2 cup (108 g) granulated sugar,1/2 cup + 2 tablespoon (128 g) dark brown sugar

Whisk in the egg yolks, vanilla, and dried pumpkin puree.

2 (38 g) large egg yolks,2 teaspoon vanilla extract

Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!

1 2/3 cup + 1 tablespoon (208 g) all-purpose flour,1 1/2 teaspoons pumpkin spice,1 teaspoon baking soda,1/2 teaspoon kosher salt,1 teaspoon cream of tartar

Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.

1/3 cup (67 g) granulated sugar,1 teaspoon ground cinnamon

Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!

Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!

x

Creating the best chewy pumpkin cookie has been a proud achievement of mine as a former pastry chef— this recipe continues to go viral year after year with over 500 five-star reviews!

They are everything a pumpkin cookie should be: chewy with crispy edges and bursting with the classic snickerdoodle flavors, enhanced with nutty brown butter and warm pumpkin pie spices. They’re a fall twist on a classic, just like my apple snickerdoodles and chocolate chip pumpkin cookies!

Table of Contents

Tips for Perfect Pumpkin Cookies

Ingredient Notes and Substitutions

Recipe Instructions

Storage and Freezing

FAQs

More Pumpkin Recipes

Chewy Pumpkin Snickerdoodle Cookies

Tips for Perfect Pumpkin Cookies

Use a kitchen scale. Baking with a scale is my #1 baking tip! Like all baked goods, this recipe relies on accuracy for the best results.

Follow the instructions carefully. I recommend reading through the recipe at least once before beginning for success.

Let the brown butter cool before using. You want the butter to be completely cool before using it. I recommend leaving it out at room temperature for 30-40 minutes or chilling it in the fridge. Just be careful that it doesn’t solidify!

Use Libby’s Pumpkin Puree. I found that Libby’s Pumpkin is very consistent among cans and has less moisture than other brands.

Use a large cookie scoop. Preferably, a spring-loaded one! For thick cookies with chewy and gooey centers, the cookie dough balls must be three tablespoons.

Ingredient Notes and Substitutions

ingredients needed to make pumpkin snickerdoodles in bowls with labels.

Pumpkin puree: I tested this recipe with a few organic and off-brand pumpkin purees, but they had way too much liquid. I recommend only using Libby’s Pumpkin Puree. You won’t use all of the puree, but you can make my pumpkin cheesecake cookies with the leftovers!

Dark brown sugar: The extra molasses in brown sugar gives the cookies a super chewy texture. You can use light brown sugar if you don’t have dark on hand!

Egg yolk: Egg yolks are used instead of whole eggs for rich and gooey centers. This also prevents them from having a cakey texture!

Pumpkin spice: You can make your own blend or buy it at the store. Use it for all of your fall baking needs (like for pumpkin spice rolls!!)

Find the full list of ingredients, measurements, and instructions in the recipe card below!

Recipe Instructions

A glass measuring cup with the chilled brown butter inside it.

Step 1: Brown the butter. Once browned, set it aside to cool to room temperature. Then, chill it in the fridge until a thermometer reads 75°F.

The butter must be cool but still liquid for the cookies to have a chewy texture!

A hand holding the ball of dried pumpkin puree.

Step 2: Squeeze the pumpkin puree dry. Spread the measured puree onto a plate and press paper towels to absorb the excess liquid.

When it’s ready, the towel should have barely any moisture! It should feel like soft play dough; you should have roughly 1/3 cup (67-75 g) of pumpkin now.

a bowl of brown butter and sugar before whisking together.

Step 3: Cream the butter and sugars together. Once the butter is cool, whisk in the granulated and dark brown sugar until well combined.

two egg yolks on top of the whisked butter and sugar.

Step 4: Mix in the wet ingredients. Whisk in the egg yolks and vanilla extract until combined.

the bowl of pumpkin cookie dough after whisking in the pumpkin puree.

STEP 5: Mix in the pumpkin. Then, whisk in the dried pumpkin puree.

pumpkin cookie dough in a mixing bowl.

STEP 6: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until combined.

Chill the dough bowl in the fridge for 5 minutes, making it easier to scoop!

a pumpkin cookie dough ball in a bowl of cinnamon sugar.

Step 7: Scoop and roll in cinnamon sugar. Use a large cookie scoop to scoop the cookie dough onto the prepared baking sheets.

Roll each ball in cinnamon sugar and return them to the trays, spaced at least 2-3 inches apart.

chewy pumpkin cookies on a baking sheet.

Step 8: Bake! Bake one tray at a time until the edges are golden brown and the centers are puffy.

While one tray bakes, leave the other tray on the counter at room temperature.

Storage and Freezing

Storage: Leftover cookies can be stored at room temperature in an airtight container or ziplock bag for 2-3 days.

Freezer: Do not roll the dough balls in cinnamon sugar if you want to freeze them. Store the scooped cookie dough in an airtight container or freezer bag. When ready to bake them, let them come to room temperature, roll them in cinnamon sugar, and bake!

FAQs

Pumpkin spice snickerdoodles cut in half to show the chewy texture.

More Pumpkin Recipes

Pumpkin chocolate chip cake

Pecan pumpkin bread

Pumpkin spice chocolate chip cookies

Cinnamon pumpkin rolls

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Pumpkin snickerdoodles covered in cinnamon sugar on brown parchment.

Chewy Pumpkin Snickerdoodle Cookies

4.97 from 611 votes

– by Cambrea Gordon

These pumpkin snickerdoodle cookies are super chewy and gooey! Each cookie is packed with fall flavors like brown butter, pumpkin spice, and cinnamon sugar. This viral recipe is a twist on my popular brown butter snickerdoodles that requires no chill time and no mixer!

Print Recipe Save Recipe Pin Recipe

Prep Time:

1hour hr 50minutes mins

Cook Time:

10minutes mins

Total Time:

2hours hrs

Course:

Dessert

Cuisine:

American

Servings:

13 cookies

Cook Mode

Prevent your screen from going dark

Equipment

▢

large cookie scoop (roughly 3 tablespoons)

Need Metric Measurements?

Use the button options below to toggle between US cups and Metric grams!

Ingredients

US Customary

Metric

1x

2x

3x

▢1 cup unsalted American butter, *SEE NOTES*

▢2/3 cup Libby's Pumpkin Puree, room temperature

▢1/2 cup granulated sugar

▢1/2 cup + 2 tablespoon dark brown sugar, packed

▢2 large egg yolks, room temperature

▢2 teaspoon vanilla extract

▢1 2/3 cup + 1 tablespoon all-purpose flour, **see notes for measuring**

▢1 1/2 teaspoons pumpkin spice

▢1 teaspoon baking soda

▢1 teaspoon cream of tartar

▢1/2 teaspoon kosher salt

▢1/3 cup granulated sugar, for rolling

▢1 teaspoon ground cinnamon, for rolling

Instructions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.

1 cup (226 g) unsalted American butter

You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.

Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).

2/3 cup (156 g) Libby's Pumpkin Puree

When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.

1/2 cup (108 g) granulated sugar,1/2 cup + 2 tablespoon (128 g) dark brown sugar

Whisk in the egg yolks, vanilla, and dried pumpkin puree.

2 (38 g) large egg yolks,2 teaspoon vanilla extract

Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!

1 2/3 cup + 1 tablespoon (208 g) all-purpose flour,1 1/2 teaspoons pumpkin spice,1 teaspoon baking soda,1/2 teaspoon kosher salt,1 teaspoon cream of tartar

Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.

1/3 cup (67 g) granulated sugar,1 teaspoon ground cinnamon

Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!

Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!

Video

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

*The key to achieving a chewy cookie texture is cooled butter. I recommend letting it cool in the fridge, stirring it well every 20 minutes, for about 45-60 minutes. Stick a thermometer into the butter, it should read at least 75 F and be cold, but NOT solid.*

For smaller cookies: use a regular-sized (roughly 2 tablespoons) cookie scoop. Bake for around 9 minutes.

Use Libby’s Pumpkin Puree. I found that Libby’s Pumpkin is very consistent amongst cans and has little moisture compared to other brands.

Why are my cookies thicker and puffier than yours? Make sure you are pressing out the liquid! The pumpkin should feel pretty dry when it’s ready to use. Leaving too much moisture in the pumpkin will give you a puffier cookie!

Why are my cookies spreading flat? If your butter is too warm, the cookies will spread. It’s crucial that you follow the instructions on cooling the butter completely!!

#lemon8challenge #cocusocial