Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with the rich, moist flavor of pumpkin puree. Browned butter adds a deep nuttiness, while pumpkin pie spice warms this seasonal treat, making these cookies irresistibly soft and chewy – perfect for autumn or holiday gatherings.
Ingredients
Cookie 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
- Brown the Butter: In a saucepan over medium heat, melt the butter while stirring constantly. Continue cooking until the butter turns golden brown and emits a nutty aroma. Remove from heat and let cool to room temperature, then refrigerate until it reaches about 75°F and remains liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree onto a plate and press it with paper towels to remove as much excess moisture as possible. Set aside the dried puree.
- Mix the Dough: In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth. Add the egg yolks and vanilla extract, whisking thoroughly to combine. Stir in the dried pumpkin puree, then fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until a uniform dough forms.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. In a small bowl, combine the granulated sugar and cinnamon for the cookie coating. Using a large cookie scoop (about 3 tablespoons), portion out the dough, then roll each ball in the cinnamon sugar mixture until fully coated. Place the dough balls on the prepared baking sheet, spacing them 2-3 inches apart to allow spreading.
- Bake the Cookies: Bake one sheet at a time for 10 to 12 minutes, or until the edges are golden brown and the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
Notes
- Drying the pumpkin puree is key for chewy cookies, so be sure to press out excess moisture with paper towels.
- Brown butter adds a rich, nutty flavor; take care not to burn it during the browning process.
- Use a large cookie scoop for uniform size and even baking.
- Cookies will keep well in an airtight container at room temperature for up to 4 days.
- For extra softness, store cookies with a slice of bread to maintain moisture.
