Description
These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of pumpkin and cinnamon with a soft, chewy texture, perfect for cozy autumn treats.
Ingredients
Units
Scale
Cookies
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks ( room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour (**see notes for measuring**)
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
Coating
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Brown the butter: Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.
- Chill the butter: You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.
- Preheat oven and prepare trays: Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
- Drain pumpkin puree: Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).
- Mix sugars and butter: When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.
- Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla, and dried pumpkin puree.
- Fold in dry ingredients and chill dough: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, you can chill it for longer!
- Prepare cinnamon sugar and shape dough: Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.
- Bake cookies: Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!
- Store leftovers: Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!
Notes
- See notes for measuring all-purpose flour exactly.
- Butter must be cooled but still liquid for proper cookie texture.
- Drain pumpkin puree thoroughly to avoid extra moisture in dough.
- Chill dough as needed to firm up before baking.
- Let cookies cool completely on wire rack before enjoying.
- Freezing cookie dough balls is possible; thaw to room temperature before baking.
