Pumpkin Snickerdoodles
User Reviews
5
Pumpkin Snickerdoodles
Description
This recipe blends pumpkin puree with browned butter to introduce moisture and a nutty base flavor to the snickerdoodle dough. Using both brown and granulated sugar, the dough has sweetness balanced by pumpkin spice and baking soda, which helps leaven the cookies. The dough is rolled in cinnamon sugar before baking to give the classic snickerdoodle coating with a warm spice note.
The cookies bake at 350°F on parchment or silicone mats to ensure even heat and prevent sticking. Letting the browned butter cool to about 70°F before mixing prevents curdling or over-thinning the dough. The result is a soft cookie with gentle spice and a subtle caramel undertone from the browned butter.
Use salted butter for balanced seasoning, or add salt if using unsalted. Pumpkin puree should be true puree, not pumpkin pie filling. The cookies make a seasonal treat suited for fall or anytime pumpkin flavors are desired.
Properly measuring flour and spices ensures balanced texture and flavor. Using a medium cookie scoop helps produce even-sized cookies. Rolling in cinnamon sugar right before baking enhances the signature snickerdoodle crust.
Ingredients
Cookies
- 1 cup butter
- ⅔ cup brown sugar packed
- ½ cup granulated sugar
- ½ cup pumpkin puree canned
- 2 egg large yolks
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar
- 1/4 cup granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Brown the butter in a saucepan over medium heat. The butter will melt, foam, then it will turn amber golden brown. When it smells nutty, remove from heat.
- Pour the browned butter and any browned bits into a large mixing bowl.
- Let the butter cool to room temperature. It should take about 25 minutes depending on the temperature of your kitchen. Don't chill the butter. It needs to be about 70F, but it shouldn't be solid or chilled.
- Once the butter is at room temperature, whisk in the sugars until well-combined.
- Whisk in the egg yolks, vanilla, and pumpkin puree until well-combined.
- Add the flour, pumpkin spice, baking soda, and salt. Stir in just until combined. Don't overmix.
- In a shallow dish, stir the sugar and cinnamon together until combined.
- Using a medium cookie scoop (1.5 tablespoons), scoop up the dough.
- Roll each ball of dough in the cinnamon-sugar mixture.
- Place the scoops of dough 2 inches apart on the prepared baking sheets.
- Bake for 8-11 minutes, or until the edges are set. The centers should look soft and slightly underdone in the cracks.
- Let the cookies cool for about 10 minutes before removing to a wire cooling rack to finish cooling.
Notes
- Use salted butter or add ½ teaspoon salt if using unsalted butter to balance flavors.
- Light or dark brown sugar can be used; dark brown sugar gives richer flavor.
- Use canned pumpkin puree, not pumpkin pie filling; homemade puree may need straining to thicken.
- Measure flour carefully by weight or fluff and spoon into measuring cup before leveling.
- Pre-mix or use store-bought pumpkin pie spice for convenience.
- Use a medium scoop (1.5 tablespoons) for uniform cookie size and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 236kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 200mg | 8% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1579IU | 32% |
| Vitamin C | 0.3mg | 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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