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This recipe brings the cozy warmth of autumn right into your kitchen with soft, chewy pumpkin snickerdoodle cookies. They capture the best of fall flavors through a tender pumpkin base combined with the traditional cinnamonsugar coating that snickerdoodle lovers know and adore. The addition of brown butter and warm spices adds extra richness and depth, making these cookies a fantastic treat for chilly days or festive gatherings.
I first baked these during a cool October weekend and they quickly became a favorite in my household. Now, whenever the pumpkin season starts, my kids eagerly ask for these cookies to enjoy with their hot chocolate.
Ingredients
- One cup unsalted butter: which is browned to develop nutty flavor and richness use goodquality butter for best results
- Two thirds cup Libby’s pumpkin puree: brought to room temperature and dried to avoid soggy dough canned pumpkin puree offers consistency compared to fresh
- Half cup white sugar and half cup plus two tablespoons dark brown sugar: for a balance of sweetness and chewiness dark brown sugar adds moisture and depth
- Two large egg yolks: at room temperature that make the cookies rich and tender
- Two teaspoons vanilla extract: to elevate the overall flavor
- One and twothirds cups plus one tablespoon allpurpose flour: providing structure measure carefully to avoid dense cookies
- One and a half teaspoons pumpkin pie spice blend: for that iconic fall spice note
- One teaspoon baking soda: to help the cookies rise properly
- One teaspoon cream of tartar: which contributes to the classic snickerdoodle tang and texture
- Half teaspoon kosher salt: to balance sweetness and enhance flavors
- For rolling: onethird cup granulated sugar combined with one teaspoon ground cinnamon creates the tortilla coating that crisps the cookie exterior
Instructions
- Prep the Oven and Trays:
- Preheat your oven to 350°F or 180°C. Line two baking trays with parchment paper so they are ready to use right when the dough is made.
- Brown the Butter:
- Melt one cup unsalted butter in a large stainless steel pan over medium heat. The butter will foam and crackle, watch carefully and stir occasionally to prevent burning. Once you see brown bits at the bottom and smell a nutty aroma, remove the butter from heat. Pour it into a glass measuring cup and refrigerate, stirring every 20 minutes until it cools to roughly 7075°F, remaining liquid but cool enough to prevent cookie spreading.
- Dry the Pumpkin Puree:
- Spread the room temperature pumpkin puree on a plate. Cover with a stack of paper towels and press lightly to soak up excess moisture. Repeat scraping and pressing with fresh towels until you achieve a texture similar to soft playdough and about one third cup in volume. Removing moisture prevents cakey cookies.
- Mix the Wet Ingredients:
- Add the browned butter to a bowl and whisk in the dark brown sugar and white sugar until the mixture looks like wet sand about one minute. Then whisk in the egg yolks, vanilla extract, and dried pumpkin puree until the mixture is smooth and fully combined.
- Combine Dry Ingredients and Make the Cookie Dough:
- Sift or whisk together the flour, pumpkin pie spice blend, kosher salt, cream of tartar, and baking soda. Fold these dry ingredients gently into the wet mixture just until combined. Avoid overmixing to keep the cookies tender. Chill the dough in the refrigerator for at least five minutes until it firms up for easier handling.
- Shape and Coat the Cookie Dough Balls:
- Stir together granulated sugar and ground cinnamon in a small bowl. Scoop out threetablespoonsized portions of chilled dough and roll each into a ball. Thoroughly coat each dough ball in the cinnamon sugar mixture. Place on the prepared trays with two to three inches of space between each ball.
- Bake and Cool the Cookies:
- Bake the cookies one tray at a time for ten to twelve minutes until the edges turn golden while the centers remain puffy and slightly underbaked. Remove and cool completely on the tray resting on a wire rack. Cooling fully helps them set and intensify in flavor.
My favorite ingredient in this recipe has to be the browned butter. It adds such a complex, nutty depth that transforms a simple cookie into something extra special. I remember baking these for a fall potluck years ago and hearing so many compliments that these cookies landed as a seasonal tradition. The warm pumpkin spices combined with that browned butter flavor feel like a cozy hug on a plate.
Storage Tips
Store your snickerdoodles in an airtight container at room temperature for up to a week. Adding a slice of bread to the container keeps them soft by retaining moisture. For longer storage, freeze baked cookies in a freezer safe container or freeze shaped dough balls separately on a baking sheet before placing them in freezer bags. When ready to eat, baking the frozen dough balls straight from the freezer only requires an additional minute or two in the oven.
Ingredient Substitutions
If you do not have canned pumpkin puree, smooth sweet potato or butternut squash puree works as a great substitute just make sure the texture is thick and not watery. Light brown sugar can replace dark brown sugar without much difference. If you lack pumpkin spice blend, a simple mix of cinnamon, ginger, nutmeg, and cloves or just extra cinnamon will work. Cream of tartar is ideal for tang, but is optional skipping it changes the traditional flavor slightly without ruining the cookie.
Serving Suggestions
These cookies pair wonderfully with a hot cup of coffee, tea, or spiced chai. For a nostalgic touch, dunk them in cold milk. For festive occasions, serve alongside other fall treats like apple cider donuts, caramel apples, or even vanilla ice cream to make an effortless but impressive dessert.
Enjoy these pumpkin snickerdoodles warm or at room temperature for the best texture and flavor. Happy baking.
Common Questions About Recipes
- → What pumpkin puree is best for these cookies?
Use plain canned pumpkin puree rather than pumpkin pie filling to avoid added spices and sugars that affect texture and balance.
- → Can I substitute the pumpkin puree?
Yes, smooth sweet potato or butternut squash puree works well as a one-to-one replacement for pumpkin puree.
- → Why is drying the pumpkin puree important?
Removing excess moisture from pumpkin puree prevents soggy dough and helps achieve the right chewy texture in the baked cookies.
- → What role does cream of tartar play?
Cream of tartar provides a distinctive tang and contributes to the chewy texture characteristic of these cookies.
- → How should I store these pumpkin snickerdoodles?
Store in an airtight container at room temperature for up to a week, adding bread slices to maintain softness; they can also be frozen.
- → Can butter be substituted?
Salted butter can be used in place of unsalted, but reduce added salt to balance flavors.