Description
These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of pumpkin pie with the classic cinnamon-sugar coating of snickerdoodles. The browned butter and dried pumpkin puree create a rich, moist, and chewy texture, perfect for cozy autumn snacking.
Ingredients
Scale
Cookie Dough
- 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
- 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 until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool to room temperature. Then refrigerate until it reaches around 75°F and is still liquid but cool.
- Prepare the Pumpkin: Spread the pumpkin puree on a plate and press gently with paper towels to remove excess moisture. Set aside this dried pumpkin puree to ensure your cookie dough is not too wet.
- Mix the Dough: In a large mixing bowl, whisk together the cooled browned butter with granulated sugar and dark brown sugar until smooth. Add the egg yolks and vanilla extract, whisking until combined. Stir in the dried pumpkin puree. Gradually fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until a dough forms.
- 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 coating. Using a large cookie scoop (about 3 tablespoons), scoop out the dough and roll each ball thoroughly in the cinnamon sugar mixture. Place the coated dough balls onto the prepared baking sheet, spaced about 2-3 inches apart to allow for spreading.
- Bake: Bake one sheet at a time for 10-12 minutes until the edges turn golden brown and the centers remain soft. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Drying the pumpkin puree is essential to prevent the dough from becoming too wet and to achieve the perfect chewy texture.
- Using browned butter adds a deep nutty flavor that enhances the pumpkin spice taste.
- Cream of tartar is used to maintain the chewy texture and slight tang of classic snickerdoodles.
- Cookies can be stored in an airtight container for up to 5 days at room temperature or frozen for longer storage.
- For more pumpkin flavor, consider adding a pinch more pumpkin pie spice or a teaspoon of ground cinnamon to the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
