Description
These Pumpkin Snickerdoodle Cookies are soft, chewy, and bursting with fall flavor. With browned butter, warm pumpkin spice, and a classic cinnamon-sugar coating, they’re the perfect cozy treat for chilly days, potlucks, or family baking sessions.
Ingredients
Cookie Dough:
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1 cup (226 g) unsalted butter
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2/3 cup (156 g) pumpkin puree (Libby’s), room temperature
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1/2 cup (108 g) granulated sugar
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1/2 cup + 2 tbsp (128 g) dark brown sugar, packed
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2 large egg yolks (38 g), room temperature
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2 tsp (10 ml) vanilla extract
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1 2/3 cups + 1 tbsp (208 g) all-purpose flour
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1 1/2 tsp (3.5 g) pumpkin spice
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1 tsp (5 g) baking soda
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1 tsp (4 g) cream of tartar
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1/2 tsp (2.5 g) kosher salt
For Rolling:
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1/3 cup (67 g) granulated sugar
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1 tsp (2.6 g) ground cinnamon
Instructions
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Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
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Brown the butter in a stainless steel pan over medium heat until golden and nutty. Chill in fridge for 45–60 minutes, stirring occasionally until cooled to 70–75°F.
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Spread pumpkin puree on a plate and blot with paper towels until reduced to about 1/3 cup in a playdough-like consistency.
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In a large bowl, whisk browned butter with granulated and brown sugars until it resembles wet sand.
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Add egg yolks, vanilla, and dried pumpkin puree. Whisk until smooth.
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Gently fold in flour, pumpkin spice, baking soda, cream of tartar, and salt. Chill dough for 5 minutes.
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In a small bowl, mix cinnamon and sugar for rolling.
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Scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place spaced apart on baking trays.
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Bake one tray at a time for 10–12 minutes, until edges are golden and centers are puffed but slightly underdone.
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Let cool on wire racks.
Notes
Removing moisture from the pumpkin puree is key to preventing cakey cookies.
Browned butter adds a rich, nutty flavor.
For best texture, slightly underbake the cookies.
Store at room temperature for up to 5 days or freeze dough balls for up to 2 months.
- Prep Time: 25 minutes (includes drying pumpkin and mixing)
- Cook Time: 10–12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American