Description
These Chewy Pumpkin Snickerdoodle Cookies offer a delightful twist on the classic snickerdoodle by infusing them with autumnal pumpkin flavor and warm pumpkin pie spices. The cookies feature browned butter for a rich, nutty depth and a soft, chewy texture, perfectly coated in a cinnamon sugar mixture. Ideal for fall baking or anytime you crave a cozy, spiced treat.
Ingredients
Scale
Brown Butter and Wet Ingredients
- 1/2 cup (113g) unsalted butter, browned and cooled
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 2 large egg yolks
- 1/3 cup (75g) pumpkin puree, dried out (Libby’s recommended)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1/4 cup (50g) granulated sugar
- 1 tbsp cinnamon
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter while stirring constantly. Continue cooking until the butter turns a golden brown color and emits a rich, nutty aroma. Once browned, transfer the butter to a bowl and allow it to cool to room temperature. Then refrigerate until it reaches about 75°F and remains in liquid form.
- Prepare the Pumpkin: Spread the pumpkin puree evenly on a plate. Using paper towels, press gently over the pumpkin to remove excess moisture, which helps achieve the proper cookie texture. Set aside the dried pumpkin puree.
- Mix the Dough: In a large mixing bowl, whisk together the cooled browned butter with the granulated and dark brown sugars until the mixture is smooth. Add the egg yolks and vanilla extract, whisking until well combined. Stir in the dried pumpkin puree thoroughly. Gradually fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until the dough forms evenly.
- Scoop and Roll: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for the coating. Using a large cookie scoop (about 3 tablespoons), scoop the dough, roll each ball in the cinnamon sugar mixture, and place them on the prepared baking sheet, leaving 2-3 inches of space between each cookie.
- Bake: Bake one sheet at a time for 10-12 minutes, until the edges are golden brown and the centers remain soft to the touch. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Brown the butter carefully to avoid burning; continuously stir and watch the color and aroma.
- Drying out the pumpkin puree is essential to prevent soggy cookies and maintain chewiness.
- Use a large cookie scoop for uniform-sized cookies and consistent baking.
- Allow cookies to cool before removing from the baking sheet to prevent breakage.
- Store cookies in an airtight container for up to 4 days or freeze for longer storage.
