Pumpkin Snickerdoodle Cookies
Pumpkin Pie Snickerdoodles are a fabulous fall twist on a classic cookie the whole family will love! Lots of delicious pumpkin pie flavor in an easy to make cookie!
Servings 18 cookies
Calories 213kcal
Ingredients
- 1 cup unsalted butter
- ⅔ cup pure pumpkin not pumpkin pie filling
- ⅔ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour 250 g
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt
Sugar Mixture to Roll In
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
Brown Butter
- Place butter in a large skillet and melt on medium to medium low heat. Stir with a spatula frequently, watching very closely. The butter will start to separate and the milk solids (the specks in the melted butter) will get a nice golden brown color and will smell deliciously nutty. Watch very closely because butter can go from brown to burnt in a second.1 cup unsalted butter
- Once you see the butter start to slightly brown, remove from the heat immediately because it will continue to brown for a minute after it's off the heat.
- Transfer to a heat proof bowl or container and chill in the refrigerator until it's cooled to room temperature. You want it still liquid but it should feel cool - about 75°F.
"Dry" Pumpkin
- While the butter is cooling, remove excess moisture from the pumpkin puree by spreading it on a paper-towel lined plate. Press more paper towels on top of the pumpkin to absorb the moisture. Repeat until pumpkin has reduced by half (about ⅓ cup should remain)⅔ cup pure pumpkin
Pumpkin Snickerdoodles
- Add granulated sugar and brown sugar to a bowl with the cooled brown butter (from above) and whisk (or beat) until combined, about 1 to 2 minutes.⅔ cup granulated sugar, ½ cup dark brown sugar
- Add the "dried" pumpkin (from above), egg yolk and vanilla extract and mix until thoroughly combined.1 egg yolk, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice and salt.2 cups all purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon fine sea salt
- Gradually add flour mixture to pumpkin mixture, stirring until well combined. Refrigerate dough for at least 20 to 30 minutes or until dough is no longer soft.
Bake Cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
- Combine sugar, pumpkin pie spice and cinnamon in a small bowl.¼ cup granulated sugar, 1 ½ teaspoons ground cinnamon, ½ teaspoon pumpkin pie spice
- Scoop dough with a 3 tablespoon cookie scoop and form into balls.
- Roll balls in sugar mixture and place on parchment-lined cookie sheet.
- Bake for 10 to 12 minutes. The cookies should puff up in the middle, appear slightly underbaked in the center and the edges should be golden brown.
- Remove and let cool on sheet for two minutes before sprinkling on additional cinnamon sugar. Let cool completely on tray or transfer to a cooling rack.
Video
Notes
Storage Information
These pumpkin snickerdoodle cookies are a great option for baking ahead, and you can also save a portion of the dough for another day. Always let the baked cookies cool completely before storing.
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Measuring Cups | Measuring Spoons | Half Sheet Baking Sheet | Cookie Scoop | Wire Cooling Rack | Parchment Sheets | Kitchen Scale
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Room temperature: Store in an airtight container for 3 to 4 days for the best texture. Separate layers with parchment paper if needed.
- Make-ahead dough: Cover the dough tightly and refrigerate for up to 2 days. If it’s too firm to scoop, let it sit at room temperature just until workable, then portion and roll in the sugar mixture.
- Freezing baked cookies: Place cooled cookies in a freezer-safe container or bag, with parchment between layers, and freeze for up to 3 months. Thaw at room temperature before serving.
- Freezing cookie dough: Freeze uncoated dough balls on a lined baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator, roll in the sugar mixture and bake as directed, checking for doneness since very cold dough may need a little extra time.
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Measuring Cups | Measuring Spoons | Half Sheet Baking Sheet | Cookie Scoop | Wire Cooling Rack | Parchment Sheets | Kitchen Scale
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 213kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1743IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg
