Pumpkin Snickerdoodle Cookies
Perfectly spiced pumpkin snickerdoodle cookies with soft, chewy center and crunchy, sugar coated outsides! Look no further for a perfect pumpkin snickerdoodle recipe!
Servings: 30 cookies
Ingredients
Cookie Dough:
- ½ cup unsalted butter
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 2 egg yolks
- ½ teaspoon vanilla extract
- ¼ cup pumpkin puree
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ⅓ cups all-purpose flour
Spiced Sugar:
- 3 tablespoons granulated sugar
- ¼ teaspoon pumpkin spice
Instructions
Brown the butter:
- Melt butter in saucepan over medium heat. Once the butter has fully melted, reduce the heat to medium low and continue to cook, stirring frequently. The butter will clarify, and then the solids will begin to brown.
- Remove browned butter once dark golden and smelling of toasted hazelnuts. Pour into a clean bowl and allow to cool to between 90°F–93°F.
Make & bake the cookies:
- Whisk dry ingredients (flour, cream of tartar, baking soda, pumpkin spice, cinnamon, salt) in a separate bowl.
- In a large mixing bowl, whisk together the browned butter with sugars. Whisk in yolks, followed by vanilla and pumpkin puree.
- Stir in the dry ingredients with a stiff silicone spatula or wooden spoon. I do not recommend using a whisk.
- Scoop dough using a rounded tablespoon or a 2-tablespoon cookie scoop onto a parchment-lined baking sheet. Cover and refrigerate for at least an hour before baking.
- Preheat the oven to 325°F convection (with the fan) or 350°F conventional (no fan). Line 2 baking sheets with parchment paper.
- Mix sugar topping by whisking or stirring granulated sugar and pumpkin spice in a small bowl.
- Roll the chilled dough into balls and drop in the pumpkin spice sugar mixture. I like to do 3 at a time. Roll the dough to coat by swirling the bowl, and then place it about 2 inches apart on a prepared baking sheet.
- Bake cookies in the preheated oven for 5 minutes, rotate, and continue baking for 5 minutes. They puff and crack in the center, but they aren’t set. Resist the temptation to overbake.
- Let cool completely on a wire rack. The centers should sink after cooling.
Notes
Yield – 30 cookies
Presentation – You will get the best cookies baked from frozen. They will be the thickest and chewiest.
Flavor Tips – Use Libby’s pumpkin puree for consistent results; other brands may contain excess liquid causing cakey cookies.
Storage – Store baked cookies for up to 3 days, or freeze dough balls in a freezer bag for 1 month.
Nutrition
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg