Chewy Pumpkin Snickerdoodle Cookies (Print-Friendly Version)
Fragrant treats with pumpkin, caramelized butter, and sweet cinnamon coating for a melt-in-your-mouth experience.
# Ingredients You’ll Need:
→ Dough
01 -
1 cup unsalted butter
02 -
2/3 cup pumpkin puree, at room temp
03 -
1/2 cup white sugar
04 -
1/2 cup plus 2 tablespoons packed dark brown sugar
05 -
2 large egg yolks, at room temp
06 -
2 teaspoons vanilla extract
07 -
1 and 1/2 teaspoons pumpkin pie spice
08 -
1 teaspoon baking soda
09 -
1 teaspoon cream of tartar
10 -
1/2 teaspoon kosher salt
11 -
2 and 1/4 cups all-purpose flour
→ Rolling Mixture
12 -
1/3 cup white sugar
13 -
1 teaspoon ground cinnamon
# How to Make It:
01 -
Heat your oven to 350°F (177°C). Put parchment paper on two baking sheets and set them aside for later.
02 -
Melt butter in a big stainless steel pan over medium heat, swirling it around often. Let it cook until it foams up, makes popping sounds, and gets brown bits at the bottom that smell nutty. Take it off the heat right away once it's browned.
03 -
Pour about 184 grams (just under 1 cup) of the browned butter into a glass measuring cup. Put it in the fridge and stir every 20 minutes. Let it cool for 45-60 minutes until it reaches 70-75°F but stays liquid.
04 -
Spread your pumpkin puree on a plate. Pat it with paper towels to soak up moisture. Keep replacing the towels and spreading it out again until the puree gets dry and shrinks to about 1/3 cup. It should feel like soft playdough when you're done.
05 -
Once your butter has cooled down, mix the white sugar, dark brown sugar, and cooled butter together for a minute until it looks like wet sand.
06 -
Add the egg yolks, vanilla, and dried pumpkin puree to your mixture. Keep mixing until everything looks smooth and well combined.
07 -
Add the flour, pumpkin pie spice, salt, cream of tartar, and baking soda. Mix just until everything comes together. Chill the dough for 5 minutes to make it firmer. If it still feels too soft, keep it in the fridge longer.
08 -
Mix 1/3 cup white sugar with 1 teaspoon ground cinnamon in a small bowl until well combined.
09 -
Scoop out 3-tablespoon portions of dough. Roll each one into a ball, then roll them in the cinnamon-sugar mixture until fully coated. Place them on your prepared baking sheets with 2-3 inches between each ball.
10 -
Put the baking sheets in the oven for 12 minutes. The cookies are ready when they're just set and starting to look golden around the edges. Take them out right away and let them cool a bit before moving them to a cooling rack.
11 -
Keep your cooled cookies in an airtight container at room temperature for 2-3 days. If you want to save unbaked dough, freeze the balls and let them warm up to room temperature before baking.
# Extra Suggestions:
01 -
Make sure both your browned butter and pumpkin puree are properly cooled and dried before mixing them in, or your cookies might spread too much while baking.
02 -
Don't skip measuring the pumpkin puree after drying it out, this step makes sure your cookies will have the right texture.