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close up of pumpkin snickerdoodles on a white plate on top of a cream plate on a reddish brown surface

Pumpkin Snickerdoodles

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5 from 2 reviews

These Pumpkin Snickerdoodles combine classic snickerdoodle chew with cozy fall flavor. Browned butter, pumpkin puree, and pumpkin pie spice mingle in the dough, while a cinnamon-sugar coating (with pumpkin spice twist) gives them that iconic crackly crust. They stay soft and delicious up to 5 days in an airtight container.

  • Total Time: 56 Minutes
  • Yield: 2 Dozen 1x

Ingredients

Units Scale

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.

Equipment

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. 
  • To freeze unbaked cookie dough: After you have scooped the cookie dough and rolled it in the cinnamon sugar topping place the dough balls on a parchment-lined paper to flash freeze for the first hour then transfer to a freezer-safe container. Flash freezing the dough before placing it in the storage container ensures the dough will not stick together so you can bake off one cookie at a time if you want. To bake frozen cookie dough: Preheat the oven as normal and place dough balls on a Silpat lined baking sheet and for an additional minute or two to what the recipe calls for.
  • Freezing baked cookies: Let the cookies cool completely then transfer to freezer safe container. Best eaten within one month.To thaw frozen cookies: Place the cookies in a single layer on a plate on the counter at room temperature for about an hour.

  • Author: Elizabeth Waterson
  • Prep Time: 15
  • Cook Time: 11
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/pumpkin-snickerdoodles/

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