Pumpkin Snickerdoodle Cookies Recipe
These Snickerdoodle Cookies are a unique twist on the classic treat, incorporating browned butter and pumpkin puree for a rich, moist texture and a warm pumpkin spice flavor. Rolled in cinnamon sugar and baked until perfectly soft and puffy, these cookies are a delightful fall-inspired dessert perfect for cozy gatherings and seasonal celebrations.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 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
Rolling Mixture
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Prepare Oven and Baking Sheets. Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside for baking.
- Brown the Butter. Melt butter over medium heat in a large stainless steel pan, letting it foam, pop, and crackle. Stir occasionally and watch closely until the butter forms brown bits and smells nutty, then remove from heat.
- Cool the Browned Butter. Measure just under 1 cup (184 grams) of browned butter into a glass measuring cup. Chill in the refrigerator, stirring every 20 minutes, until it reaches 70-75°F and is cool but still liquid, about 45-60 minutes.
- Prepare the Pumpkin Puree. Spread the pumpkin puree on a plate. Press paper towels repeatedly to soak up excess liquid until the pumpkin feels dry and measures approximately 1/3 cup (68-75 grams).
- Mix Sugars with Butter. Whisk cooled browned butter with brown sugar and granulated sugar for one minute until the mixture resembles wet sand.
- Add Egg Yolks and Vanilla. Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until well combined.
- Incorporate Dry Ingredients. Gently fold in flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until just combined. Chill the dough in the refrigerator for 5 minutes to firm up.
- Prepare Cinnamon Sugar Coating. In a small bowl, mix the cinnamon and granulated sugar for rolling. Scoop dough into 3-tablespoon balls and roll each ball thoroughly in the cinnamon sugar. Place the balls 2-3 inches apart on the prepared baking sheets.
- Bake the Cookies. Bake one tray at a time for 10-12 minutes until edges turn golden brown and centers are puffy but slightly underbaked. Remove and let cool completely on wire racks.
- Store the Cookies. Store leftovers in an airtight container at room temperature for 2-3 days. If freezing cookie dough balls, thaw to room temperature before baking.
Notes
- Ensure the browned butter is cooled to 70-75°F before mixing to prevent dough from spreading too much during baking.
- Drying the pumpkin puree by pressing with paper towels helps avoid extra moisture that can affect cookie texture.
- Use a kitchen scale or proper measuring technique for flour to maintain cookie consistency.
- Cookies should be slightly underbaked in the center for a soft, chewy texture.
- You can freeze the dough balls ahead of time for convenience; bake them directly after thawing at room temperature.
Keywords: Snickerdoodle, pumpkin snickerdoodle, pumpkin spice cookies, browned butter cookies, cinnamon sugar cookies, fall cookies, pumpkin cookies
Find it online: https://liamjayne.com/pumpkin-snickerdoodle-cookies-recipe/
