Description
Discover how to make delicious Pumpkin Snickerdoodle Cookies with this easy recipe. Perfect for fall baking and guaranteed to impress your guests!
Ingredients
- – 1 cup (240 ml) unsalted butter
- – 2/3 cup (160 ml) pumpkin puree, room temperature
- – 1/2 cup (100 g) granulated sugar
- – 1/2 cup + 2 tablespoons (125 g) brown sugar, packed
- – 2 large egg yolks, room temperature
- – 2 teaspoons (10 ml) vanilla extract
- – 1 2/3 cups + 1 tablespoon (210 g) all-purpose flour
- – 1 1/2 teaspoons (8 ml) pumpkin spice
- – 1 teaspoon (5 ml) baking soda
- – 1 teaspoon (5 ml) cream of tartar
- – 1/2 teaspoon (3 ml) kosher salt
- – 1/3 cup (65 g) granulated sugar, for rolling
- – 1 teaspoon (5 ml) ground cinnamon, for rolling
Instructions
- Start by heating your oven to 350°F (180°C). Prepare two baking sheets with parchment paper and put them aside.
- Melt the butter in a large stainless steel pan over medium heat until it turns brown. It will bubble and make popping noises, which is normal. Stay nearby and stir it occasionally to prevent burning. Once you see brown bits at the bottom and detect a nutty aroma, take the pan off the heat.
- Transfer the browned butter into a glass measuring cup. Cool it in the refrigerator for about 45 to 60 minutes, stirring every 20 minutes. Use a thermometer to ensure it reaches a temperature of 70-75°F. The butter should be cool yet still liquid. If it’s too warm, the cookies might spread too much during baking.
- Spread the pumpkin puree on a plate. Use paper towels to press on it and absorb excess moisture. Gather the pumpkin, spread it again, and repeat with fresh paper towels until it feels dry like soft dough and measures approximately 1/3 cup.
- Once the butter has cooled, mix it with the brown sugar and granulated sugar for about a minute until the mixture resembles wet sand.
- Incorporate the egg yolks, vanilla, and the dried pumpkin puree into the mixture.
- Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just mixed. Let the dough sit in the refrigerator for 5 minutes to firm up. If it remains too soft, chill it longer.
- In a small bowl, mix the cinnamon with sugar. Shape the dough into balls using about 3 tablespoons for each. Roll each ball in the cinnamon-sugar mix and place them on the prepared baking sheets, ensuring they are spaced 2-3 inches apart.
- Bake each tray of cookies for 10-12 minutes, until the edges turn golden and the centers appear puffy and slightly underbaked. Allow the cookies to cool completely on a wire rack before serving.
- Store any leftover cookies in an airtight container at room temperature for 2-3 days. If you freeze the dough balls, let them reach room temperature before baking.
Notes
- Ensure the pumpkin puree is thoroughly dried to prevent excess moisture in the dough.
- Properly chill the browned butter in the refrigerator for the best cookie texture.
- Refrigerate the cookie dough before baking to avoid spreading.
- Prep Time: 1 hour
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Fat: 7g
- Protein: 1g
Keywords: pumpkin cookies, browned butter, cinnamon sugar, pumpkin spice, cookie dough, baking instructions
