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Pumpkin Snickerdoodle Cookies Recipe

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★★★★★

5 from 103 reviews

These Snickerdoodle Cookies with a pumpkin twist combine the classic cinnamon-sugar flavor with the rich, nutty notes from browned butter and subtle pumpkin puree moisture. Soft, chewy, and lightly spiced, these cookies are perfect for fall or any cozy occasion. The dough is chilled briefly for perfect texture, then rolled in cinnamon sugar and baked until edges are golden and centers remain soft and puffy.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree (room temperature)
  • 2 large egg yolks (room temperature)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 2/3 cup + 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt

Sugars

  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar (packed)
  • 1/3 cup granulated sugar (for rolling)

Coating

  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. Set these aside to use later.
  2. Brown the Butter: In a large stainless steel pan over medium heat, melt and brown the butter. It will foam, pop, and crackle—stir occasionally and watch closely to prevent burning. When you see brown bits on the bottom and smell a nutty aroma, remove from heat.
  3. Cool the Browned Butter: Pour the browned butter (about 184 grams) into a glass measuring cup. Refrigerate it, stirring every 20 minutes, until it cools to 70-75°F (about 45-60 minutes). It should be cool but still liquid for best cookie texture.
  4. Drain the Pumpkin Puree: Spread pumpkin puree onto a plate and press paper towels into it to soak excess liquid. Repeat this process until the pumpkin feels dry and measures roughly 1/3 cup (68-75 grams), similar in texture to soft playdough.
  5. Mix Sugars with Butter: Whisk the cooled browned butter with both the brown and granulated sugars for 1 minute until the mixture looks like wet sand.
  6. Add Egg Yolks and Pumpkin: Whisk in egg yolks, vanilla extract, and the dried pumpkin puree until incorporated.
  7. Combine Dry Ingredients: Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda, mixing just until combined. Chill the dough in the refrigerator for 5 minutes or longer if it remains too soft.
  8. Prepare Cinnamon Sugar Coating: Mix the granulated sugar and ground cinnamon in a small bowl. Scoop the dough into 3-tablespoon balls and roll each thoroughly in the cinnamon sugar mixture. Place them on the prepared baking trays, spacing 2-3 inches apart.
  9. Bake: Bake one tray at a time for 10-12 minutes, or until cookie edges are golden brown and centers are puffy and slightly underbaked. Allow to cool completely on a wire rack before serving.
  10. Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw them to room temperature before baking.

Notes

  • Measure flour by spooning it lightly into your measuring cup and leveling it off for accuracy, to avoid dense cookies.
  • Cooling browned butter to the specified temperature ensures cookies do not spread too thin in the oven.
  • The pumpkin puree should be dried to remove excess moisture for perfect dough consistency.
  • Do not overmix the dough once the flour is added to prevent tough cookies.
  • Cookies should be slightly underbaked in the center for soft, chewy texture after cooling.

Keywords: Snickerdoodle Cookies, Pumpkin Snickerdoodles, Brown Butter Cookies, Fall Cookies, Cinnamon Sugar Cookies

Find it online: https://liamjayne.com/pumpkin-snickerdoodle-cookies-recipe-2/