Description
These Chewy Pumpkin Snickerdoodle Cookies bring a perfect blend of autumnal flavors and irresistibly soft texture. Featuring browned butter and pumpkin puree for moisture, and a cinnamon-sugar coating for extra warmth, these cookies offer a delightful twist on the classic snickerdoodle, perfect for fall gatherings or cozy treats.
Ingredients
Units
Scale
Browned Butter Mixture
- 1 cup unsalted butter (226 g)
- 1/2 cup granulated sugar (108 g)
- 1/2 cup + 2 tablespoons dark brown sugar, packed (128 g)
Pumpkin Mixture
- 2/3 cup Libby's Pumpkin Puree, room temperature, drained to approx. 1/3 cup (156 g reduced to 68-75 g)
- 2 large egg yolks, room temperature (38 g)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cups + 1 tablespoon all-purpose flour (208 g)
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
For Rolling
- 1/3 cup granulated sugar (67 g)
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Brown the Butter: In a large stainless steel pan over medium heat, cook the butter until it foams, pops, and crackles, developing nutty brown bits at the bottom. Remove from heat when browned, pour into a glass measuring cup, and chill in the fridge stirring every 20 minutes for about 45-60 minutes until the butter reaches 70-75°F and is cool but still liquid.
- Drain Pumpkin Puree: Spread the pumpkin puree onto a plate and press paper towels to soak up excess liquid. Repeat until the pumpkin feels like soft playdough and measures roughly 1/3 cup (68-75 g).
- Mix Sugars and Butter: Whisk the cooled browned butter with brown and granulated sugar for 1 minute until it resembles wet sand.
- Add Wet Ingredients: Whisk in the egg yolks, vanilla extract, and the drained pumpkin puree until incorporated.
- Combine Dry Ingredients: Fold in all-purpose flour, pumpkin spice, salt, cream of tartar, and baking soda just until combined. Chill the dough for 5 minutes (longer if needed) to firm up.
- Prepare Cinnamon Sugar: Mix granulated sugar and cinnamon in a small bowl for rolling the dough balls.
- Form and Roll Dough Balls: Scoop 3-tablespoon-sized dough portions, roll each in the cinnamon sugar coating, and place on prepared baking sheets spaced 2-3 inches apart.
- Bake: Bake one tray at a time for 10-12 minutes until edges are golden brown and centers are puffy and slightly underbaked.
- Cool and Store: Let cookies cool completely on a wire rack. Store leftovers in an airtight container at room temperature for 2-3 days. Freeze dough balls if desired; thaw before baking.
Notes
- Brown the butter carefully to avoid burning; it should smell nutty and have brown bits.
- Draining the pumpkin puree is essential to prevent cookies from becoming too wet and spreading too much.
- Chilling the dough helps cookies hold their shape and stay chewy.
- Use parchment paper for easy cleanup and to prevent sticking.
- Cookies are best enjoyed within a few days but dough can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
