Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with rich browned butter and moist pumpkin puree. Soft, chewy, and spiced with pumpkin pie spice, they are perfectly coated with cinnamon sugar for a nostalgic and comforting fall treat. Ideal for autumn gatherings or whenever you crave a seasonal sweet with a tender texture and warm flavor.
Ingredients
Scale
Brown Butter Pumpkin Dough
- 1/2 cup (113g) unsalted butter, browned and cooled
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 2 large egg yolks
- 1/3 cup (75g) pumpkin puree, dried out (Libby’s recommended)
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1/4 cup (50g) granulated sugar
- 1 tbsp cinnamon
Instructions
- Browning the Butter: In a saucepan over medium heat, melt the butter, stirring constantly until it turns a golden brown color and emits a nutty aroma. Once browned, remove from heat and allow to cool to room temperature. Then refrigerate the browned butter until it reaches approximately 75°F but remains liquid, ensuring it is ready to mix with the other ingredients.
- Preparing the Pumpkin Puree: Spread the pumpkin puree thinly onto a plate. Press gently with paper towels to absorb and remove as much excess moisture as possible. This step is crucial for achieving the right cookie texture, preventing sogginess.
- Mixing the Dough: In a large bowl, whisk together the cooled browned butter with the granulated and brown sugars until completely smooth. Add the egg yolks and vanilla extract, whisking to combine. Incorporate the dried pumpkin puree by stirring it into the mixture. Gradually fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until a uniform dough forms.
- Shaping and Coating Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix the granulated sugar and cinnamon for the coating. Using a large cookie scoop (about 3 tablespoons), portion out dough balls, then roll each in the cinnamon sugar mixture thoroughly. Arrange the coated dough balls on the baking sheet, spacing each 2-3 inches apart to allow for spreading during baking.
- Baking and Cooling: Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the cookie edges are a light golden brown and the centers appear soft. After baking, let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Drying out the pumpkin puree is key to avoid excess moisture which can affect cookie texture.
- Browning the butter develops a deep, nutty flavor that enhances the overall taste of the cookies.
- For best results, do not overbake; cookies should remain soft in the center.
- The dough can be chilled for up to 24 hours before baking to deepen flavors and reduce spreading.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
