Best Pumpkin Snickerdoodles
User Reviews
5
Best Pumpkin Snickerdoodles
Description
This snickerdoodle recipe incorporates browned butter, which is heated until it develops a golden color before combining with brown and granulated sugars. After cooling, pumpkin puree, vanilla extract, and egg yolk are added to the mixture, infusing moisture and a gentle pumpkin flavor. Dry ingredients include flour, cream of tartar, baking soda, salt, and cinnamon or pumpkin pie spice for warmth.
The dough is mixed until just combined, then rolled in a cinnamon sugar coating before baking. The cream of tartar reacts with baking soda to give the cookies their characteristic tang and soft, chewy texture. Browning the butter intensifies the nutty, caramel notes, balancing the pumpkin's mildness.
These cookies are suited for autumn snacking or festive gatherings, offering a unique twist by mixing pumpkin and traditional snickerdoodle elements. The spice blend can be customized by substituting pumpkin pie spice for cinnamon to enhance complexity.
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 3/4 cup sugar
- 1/2 cup pumpkin puree canned, pure
- 2 teaspoons vanilla extract
- 1 large egg yolk
- 2 1/4 cups flour
- 1/2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon or pumpkin pie spice
Cinnamon Sugar:
- 1/4 cup sugar
- 1 1/2 Tablespoons cinnamon
Instructions
- In a large pot, heat butter over medium low heat until melted. Watch carefully as it begins to change colors from light yellow to a deep golden color. Brown the butter for about 5-7 minutes, do not allow it to become too brown or burn.
- Remove from heat and stir in brown sugar and sugar until smooth. Set aside to cool for about 20 minutes. If you want to expedite it, you can cover it and place it in the refrigerator for about 10 minutes. Just don't forget it...or the mixture will harden.
- Preheat oven to 350 degrees. Meanwhile, measure out pumpkin puree. If you want a more pumpkin flavor, use 2/3 cup of pumpkin puree instead of 1/2 cup. Stack several paper towels and place the pumpkin puree on the paper towels, allowing the paper towels to soak up extra moisture.
- Once the butter mixture has cooled to room temperature, stir in pumpkin puree, vanilla extract, and egg yolk until combined.
- Fold in flour, cream of tartar, baking soda, salt, and cinnamon.
- In a small bowl, combine the 1/4 cup of sugar and 1 1/2 Tablespoons of cinnamon.
- Roll the cookie dough into balls. Generously coat each ball in the cinnamon sugar mixture. Place on a light colored, parchement paper lined baking sheet.
- Bake at 350 degrees for about 9 minutes. Do not overbake these cookies as they are meant to be soft and chewy.
Notes
- You can increase the pumpkin puree from 1/2 cup to 2/3 cup for a stronger pumpkin flavor.
- Substituting pumpkin pie spice for cinnamon adds a blend of warm spices like ginger, nutmeg, and cloves for a richer taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 110mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1042IU | 21% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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