Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with rich pumpkin puree and warm pumpkin spice. Featuring browned butter for a deep, nutty flavor and coated in a cinnamon-sugar blend, these cookies offer a perfect balance of chewiness and spice, ideal for fall or any cozy occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter (226 g)
- 2/3 cup Libby's Pumpkin Puree, room temperature (156 g)
- 2 large egg yolks, room temperature (38 g)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour (208 g)
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar (108 g)
- 1/2 cup + 2 tablespoons dark brown sugar, packed (128 g)
For Rolling
- 1/3 cup granulated sugar (67 g)
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (180°C). Line two baking trays with parchment paper to ensure cookies don’t stick and for easy cleanup. Set them aside.
- Brown the Butter: In a large stainless steel pan over medium heat, melt the butter. Watch as it foams, pops, and crackles—this is normal. Stir occasionally to prevent burning. When you see brown bits forming at the bottom and smell a nutty aroma, remove from heat.
- Cool the Butter: Pour the browned butter (should be slightly under 1 cup or about 184 g) into a glass measuring cup. Chill it in the fridge, stirring every 20 minutes, for about 45-60 minutes until the temperature is between 70-75°F, ensuring it’s cool but still liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press paper towels onto it to absorb excess liquid. Repeat with fresh towels until the pumpkin becomes dry like soft playdough, measuring roughly 1/3 cup (68-75 g).
- Mix Sugars and Butter: In a mixing bowl, whisk together the cooled browned butter, granulated sugar, and dark brown sugar for 1 minute until it resembles wet sand.
- Add Wet Ingredients: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, kosher salt, cream of tartar, and baking soda, mixing just until combined. Do not overmix. Place the dough in the refrigerator for 5 minutes to firm up. Chill longer if dough remains too soft.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the 1/3 cup granulated sugar with 1 teaspoon ground cinnamon.
- Form and Roll Dough Balls: Scoop 3-tablespoon sized portions of dough and roll each into a ball. Then roll the balls thoroughly in the cinnamon sugar mixture. Arrange the coated dough balls on the prepared baking sheets, spacing them 2-3 inches apart to allow room for spreading.
- Bake the Cookies: Bake the cookies one tray at a time for 10-12 minutes, or until the edges turn golden brown, and the centers look slightly puffy and underbaked. This ensures chewiness.
- Cool and Serve: Transfer the cookies on the baking sheet to a wire rack and let them cool completely before serving. Store any leftovers in an airtight container at room temperature for 2-3 days. If freezing dough balls, thaw to room temperature before baking.
Notes
- Be sure to brown the butter carefully, watching it throughout to avoid burning.
- Drying the pumpkin puree is essential to prevent excess moisture, which can make cookies spread too thin.
- Chilling the browned butter to the right temperature helps maintain cookie shape during baking.
- The dough can be chilled longer than 5 minutes if too soft to handle.
- For best texture, bake cookies one tray at a time to ensure even cooking.
- Use parchment paper on baking trays for easy cookie removal and cleanup.
- Cookies freeze well; freeze dough balls and bake fresh when desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
