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Spice Cookies Recipe

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★★★★★

4.5 from 67 reviews

These Snickerdoodle Cookies with a pumpkin twist are perfectly soft, chewy, and bursting with warm pumpkin spice flavors. Browned butter adds a deep, nutty richness, while the cinnamon-sugar coating offers a classic snickerdoodle finish. A perfect fall treat that combines cozy spices and a subtle pumpkin puree moisture for deliciously tender cookies.

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 sheets with parchment paper. This ensures the cookies bake evenly and don’t stick.
  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 to prevent burning. Once you see brown bits and a nutty aroma, remove from heat.
  3. Cool the Butter: Pour the browned butter into a glass measuring cup and place it in the fridge. Stir every 20 minutes until the temperature reaches 70-75°F (cool but still liquid), taking about 45-60 minutes. Proper temperature prevents cookie spreading.
  4. Dry the Pumpkin Puree: Spread pumpkin puree on a plate and press stacks of paper towels to absorb excess moisture. Repeat until the pumpkin is thick and pliable like soft playdough, measuring about 1/3 cup (68-75 grams).
  5. Combine Sugars and Butter: Whisk the cooled browned butter with brown sugar and granulated sugar for about 1 minute until the mixture resembles wet sand.
  6. Add Egg Yolks and Vanilla: Incorporate the egg yolks, vanilla extract, and dried pumpkin puree into the sugar-butter mixture, whisking to combine well.
  7. Fold in Dry Ingredients: Gently fold in the flour, pumpkin spice, kosher salt, cream of tartar, and baking soda just until combined. Avoid overmixing. Chill the dough in the fridge for at least 5 minutes to firm up for easier handling.
  8. Prepare Cinnamon Sugar Coating: Mix the 1/3 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Scoop dough into 3-tablespoon balls and roll each evenly in the cinnamon-sugar mixture.
  9. Bake the Cookies: Place the coated dough balls spaced 2-3 inches apart on the prepared trays. Bake one tray at a time for 10-12 minutes, until edges are golden and centers feel slightly underbaked and puffy.
  10. Cool and Store: Let the cookies cool completely on a wire rack before enjoying. Store leftovers in an airtight container at room temperature for 2-3 days. For frozen dough balls, thaw to room temperature before baking.

Notes

  • Brown the butter carefully to avoid burning and to enhance the cookie’s nutty flavor.
  • Drying the pumpkin puree prevents excess moisture that can make cookies spread too much.
  • Measuring flour correctly by spooning into the cup and leveling ensures proper dough consistency.
  • Chilling the dough makes it easier to handle and contributes to thicker cookies.
  • Cookies may look slightly underbaked in the center when removed; they will firm up as they cool.
  • For best results, bake one tray at a time to ensure even heat distribution.

Keywords: Snickerdoodle Cookies, Pumpkin Snickerdoodles, Browned Butter Cookies, Pumpkin Spice Cookies, Fall Cookies

Find it online: https://liamjayne.com/spice-cookies-recipe/