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hand holding a pumpkin snickerdoodle over a reddish brown surface

Pumpkin Snickerdoodles

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 11
  • Total Time: 56 Minutes
  • Yield: 2 Dozen 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This Chewy Pumpkin Snickerdoodles Recipe will become your new favorite. Step-by-step photos show you how to bake these cookies. Brown butter, pumpkin pie spice, and real pumpkin puree are what makes these the best Pumpkin Cookie!


Scale

Ingredients

Cookies

  • 2oz (1/4 Cup) Unsalted Butter, browned
  • 2oz (1/4 Cup) Unsalted Butter, cut into small cubes
  • 150 Grams (3/4 Cup) Brown Sugar
  • 50 Grams (1/4 Cup) Granulated Sugar
  • 61 Grams (1/4 Cup) Pure Pumpkin Puree
  • 1 Egg Yolk, at room temperature 
  • 1 Tablespoon Vanilla Extract
  • 250 Grams (2 Cups) All-Purpose Flour
  • 1.5 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 Teaspoons Cornstarch
  • 1 Teaspoon Cream of Tartar

Cinnamon Sugar Coating

  • 50 Grams (1/4 Cup) Granulated Sugar
  • 2 Teaspoons Pumpkin Pie Spice

 


Instructions

  1. In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. Add in pumpkin puree, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times.
  3. In a separate bowl mix together the flour, salt, baking soda, pumpkin pie spice, cream of tartar, and cornstarch.
  4. Slowly add flour mixture to the wet mixture, mixing just until combined. Use a medium cookie scoop to portion out the dough balls then roll into a tall ball of dough. 
  5. In a small bowl whisk together the sugar and pumpkin pie spice then coat each dough ball thoroughly. Place cookie dough balls in an air-tight container or on a sheet that is covered in the fridge for 30 minutes to an hour.
  6. Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
  7. Place the cookies 2 inches apart and bake for 9-11 minutes, the cookies should be just set and not look "wet" on the tops. Let cookies cool on a wire rack for 5 minutes. Store in an airtight container for 5 days.

Notes

  • If you chill the dough for longer than an hour let the cookie dough balls sit at room temperature for 15 minutes to soften a little. 

Keywords: cinnamon pumpkin cookies, pumpkin snickerdoodle recipe, easy pumpkin snickerdoodle cookies

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