Description
Perfectly chewy pumpkin snickerdoodle cookies made with browned butter, dried pumpkin purée, and warm spices, rolled in cinnamon sugar for the ultimate fall treat.
Ingredients
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter – browned, then cooled
- ⅔ cup pumpkin purée – dried/reduced (Libby’s recommended)
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1⅔ cups + 1 tablespoon all-purpose flour
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
1. Brown the Butter (15 minutes) Cut butter into pieces, throw in a pan over medium heat. Stir constantly. It’ll melt, then foam up, then turn golden brown. When it smells like toasted nuts, you’re done. Let it cool down completely.
2. Dry the Pumpkin (10 minutes) Dump pumpkin on paper towels and press hard. Keep pressing with fresh towels until you’ve gotten rid of about half the moisture. This step sucks but it’s important.
3. Mix the Base Mix cooled butter with both sugars. Add egg yolks, vanilla, and dried pumpkin. Stir until smooth.
4. Add Dry Ingredients Add flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Mix until just combined. Don’t overdo it.
5. Quick Chill Stick the bowl in the fridge for 5-10 minutes. Makes scooping easier and prevents the cookies from spreading too much.
6. Shape and Coat Heat oven to 350°F. Mix cinnamon and sugar in a small bowl. Scoop dough and roll each ball in the mixture.
7. Bake Bake one sheet at a time for 10-12 minutes. Edges should be golden but centers still look a bit soft. They finish cooking on the hot pan.
Notes
Weigh flour if you have a scale – too much makes them dry and crumbly
Let browned butter cool completely or cookies will spread like crazy
Even 5 minutes of chilling helps with shaping
Parchment paper prevents sticking better than grease
Stick a piece of bread in the container to keep them soft
- Prep Time: 45 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 18g
- Sodium: 195mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg