Pumpkin snickerdoodles

Welcome Fall with a batch of soft and chewy Pumpkin Snickerdoodles. These Snickerdoodles pumpkin cookies are made with browned butter, pumpkin puree, pumpkin pie spice and rolled in cinnamon sugar!

Course Dessert

Cuisine American

Keyword Cookies, Pumpkin

Prep Time 1

Cook Time 7

Total Time 1 7

Servings cookies

Calories 190kcal

Author Darcey Olson

Cost $5

Ingredients

PUMPKIN SPICE SUGAR

½ cup Granulated Sugar
1 tsp Pumpkin Spice or Cinnamon

COOKIE DOUGH

1 cup Unsalted Butter, Softened *Note 1
⅔ cup Pumpkin Puree *Note 2
½ cup Granulated Sugar
½ cup + 2 Tbsp Brown Sugar, Packed
2 large Egg Yolks, Room Temperature
2 tsp Vanilla Extract
1⅔ cup All-purpose Flour
2 tsp Pumpkin Spice
1½ tsp Cream of Tartar
1 tsp Baking Soda
1 tsp Salt

Instructions

Pre-heat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
Add the pumpkin spice and sugar to a small bowl and mix to combine. Set aside.
Add the butter to a large skillet and heat over medium heat. Brown for 8-10 minutes, stirring often so it doesn't burn. When fully browned, the butter will have brown speckles and milk solids at the bottom of the pan.
Transfer the butter to a heat-proof container and let cool for 30-40 minutes. The butter will be cool, but not solidified. You don't want solidified butter. You want cooled butter still in a liquid state. (*Note 3)
Place the pumpkin puree between multiple layers of paper towels and squeeze out the excess liquid. You will need to do this 2-3 times to make sure as much liquid is removed as possible.
When cooled, whisk the butter with the granulated sugar and brown sugar until combined.
Whisk in the egg yolks, vanilla, and pumpkin puree.
Fold in the flour, pumpkin spice, cream of tartar, baking soda and salt. Fold until just combined (don't over-mix).
Take 2 Tbsp of cookie dough and roll into a bowl. Roll the ball into the pumpkin spice sugar and place on the baking tray. Repeat until all the dough is used. Cookies should be spaced 2" apart.
Bake for 7-8 minutes or until the edges are light golden brown.
Let the cookies cool for 10 minutes, before transferring to a cooling rack.

Notes

Note 1 - Do not replace browned butter with non-browned butter as the proportions will be off and you'll be left with flat cookies.

Note 2 - Different brands have different moisture content. When pressed, you should have approximately 1/3 cup of puree left. Adjust, if needed, depending on the brand you're using. We always use Libby's.

Note 3 - Once the butter is cooled, measure it to ensure you have slightly less than a cup of melted butter.

Nutrition