Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, bringing together the warmth of cinnamon and the rich, earthy flavor of pumpkin.
These cookies are soft, chewy, and coated in a cinnamon-sugar mixture that gives them a perfect balance of sweetness and spice.
Whether you’re baking for a fall gathering or simply craving something cozy, these Pumpkin Snickerdoodle Cookies are sure to become a favorite.
Pumpkin Snickerdoodle Cookies
Warm, spiced, and delightfully chewy—these Pumpkin Snickerdoodle Cookies are the perfect fall treat!
Ingredients
- 1 cup unsalted butter, divided (see notes)
- 2/3 cup pumpkin puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup plus 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
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
Step 1: Brown the Butter
Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. In a large stainless steel pan, melt the unsalted butter over medium heat. As the butter cooks, it will foam, pop, and crackle. This is normal, but be sure to stir occasionally to prevent burning. Once the butter has turned a deep amber color and has a nutty aroma, remove it from the heat. You should have slightly less than 1 cup of browned butter (about 184 grams). Pour the browned butter into a glass measuring cup and let it chill in the refrigerator, stirring every 20 minutes for about 45-60 minutes until it cools to 70-75°F. The butter should be cool but still liquid.
Step 2: Prepare the Pumpkin Puree
While the butter cools, spread the pumpkin puree onto a plate and press a stack of paper towels into it to absorb the excess liquid. Scrape the pumpkin back into a pile, spread it again, and repeat with fresh paper towels until the pumpkin is dry and has a texture similar to soft playdough. The pumpkin should now measure roughly 1/3 cup (68-75 grams).
Step 3: Make the Cookie Dough
Once the butter has cooled, whisk in the granulated sugar and dark brown sugar for about 1 minute, or until the mixture resembles wet sand. Next, whisk in the egg yolks, vanilla extract, and dried pumpkin puree until well combined. Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until the ingredients are just incorporated. Place the bowl of dough in the fridge for 5 minutes to firm up. If the dough remains too soft, you can chill it for a longer period.
Step 4: Form and Coat the Cookies
In a small bowl, mix the granulated sugar and ground cinnamon. Scoop the dough into balls, each about 3 tablespoons in size. Roll each dough ball in the cinnamon-sugar mixture, ensuring they are evenly coated. Place the dough balls on the prepared baking sheets, spacing them 2-3 inches apart.
Step 5: Bake the Cookies
Bake the cookies one tray at a time in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are puffy but slightly underbaked. Allow the cookies to cool completely on a wire rack before enjoying them.
FAQs
Q1: Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if you prefer, but reduce the amount of kosher salt in the recipe to balance the flavors.
Q2: How should I store these cookies?
Store the Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for 2-3 days. You can also freeze the cookie dough balls and bake them later, just allow them to come to room temperature before baking.
Q3: Can I substitute pumpkin pie spice for the pumpkin spice in the recipe?
Yes, pumpkin pie spice can be used as a substitute for pumpkin spice in this recipe. The flavor will be similar, with a blend of warm spices.
Q4: Why is it important to dry out the pumpkin puree?
Drying out the pumpkin puree ensures that the cookies don’t become too wet and helps them maintain their structure while baking.
Q5: Can I use this dough to make larger cookies?
Certainly! If you prefer larger cookies, simply increase the size of the dough balls and adjust the baking time accordingly, keeping an eye on the edges for doneness.
