Chewy Pumpkin Snickerdoodle Cookies (Recipe for Printing)
Spiced cookies with pumpkin, brown butter, and cinnamon sugar coating for a warm, soft texture.
# What You Need:
→ Dough
01 -
1 cup unsalted butter
02 -
2/3 cup pumpkin puree, room temperature
03 -
1/2 cup granulated sugar
04 -
1/2 cup plus 2 tablespoons dark brown sugar, packed
05 -
2 large egg yolks, room temperature
06 -
2 teaspoons vanilla extract
07 -
1 and 1/2 teaspoons pumpkin spice
08 -
1 teaspoon baking soda
09 -
1 teaspoon cream of tartar
10 -
1/2 teaspoon kosher salt
11 -
2 and 1/4 cups all-purpose flour
→ Rolling Mixture
12 -
1/3 cup granulated sugar
13 -
1 teaspoon ground cinnamon
# How to Make It:
01 -
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
02 -
Allow butter to melt over medium heat in a large stainless steel pan, swirling often. Cook until butter foams, pops, and develops brown milk solids at the bottom, emitting a nutty aroma. Immediately remove from heat once browned.
03 -
Transfer slightly under 1 cup of browned butter (about 184 grams) to a glass measuring cup. Chill in refrigerator, stirring every 20 minutes, for 45–60 minutes, until temperature reaches 70–75°F and butter remains liquid.
04 -
Spread pumpkin puree onto a plate. Absorb moisture using paper towels, replacing towels and re-spreading several times until puree is dry and reduced to about 1/3 cup. It should resemble soft playdough in texture.
05 -
When butter is cooled, whisk together the granulated sugar, dark brown sugar, and cooled butter for 1 minute, mixing until the texture resembles wet sand.
06 -
Blend in egg yolks, vanilla extract, and dried pumpkin puree, continuing to mix until smooth and homogenous.
07 -
Fold in all-purpose flour, pumpkin spice, kosher salt, cream of tartar, and baking soda. Mix until just combined. Refrigerate the dough for 5 minutes to allow it to firm up; continue chilling longer if too soft.
08 -
In a small bowl, combine 1/3 cup granulated sugar and 1 teaspoon ground cinnamon. Stir together evenly.
09 -
Scoop dough into 3-tablespoon portions. Roll each portion into a ball, then coat thoroughly in cinnamon-sugar mixture. Arrange dough balls on prepared baking sheets, spacing 2–3 inches apart.
10 -
Place baking sheets in oven and bake for 12 minutes, or until cookies are just set and beginning to turn golden around the edges. Remove promptly and allow to cool slightly before transferring to a rack.
11 -
Store cooled cookies in an airtight container at room temperature for 2 to 3 days. For unbaked dough, freeze balls and allow to reach room temperature before baking.
# Extra Tips:
01 -
Ensure both the browned butter and pumpkin puree are adequately cooled and dried, respectively, to prevent excessive cookie spreading during baking.
02 -
Measuring the pumpkin puree again after drying ensures the proper cookie texture is achieved.