Dessertscambreabakes4.9
Chewy Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are super chewy and gooey! Each cookie is packed with fall flavors like brown butter, pumpkin spice, and cinnamon sugar. This viral recipe is a twist on my popular brown butter snickerdoodles that requires no chill time and no mixer!
👥 13 Servings⏱️ Prep & Cook: 2h⏳ Prep: 1h 50m🔥 Cook: 10 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- measuring cup
- oven
- whisk
- bowl
- baking sheet
📝 Preparation Steps
1
Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.
2
You should have just slightly under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and let it chill in the fridge, stirring it every ⏱️ 20 minutes, for about ⏱️ 45-60 minutes, until a thermometer inserted into the butter reads 70-75 F. The butter must be cool but still liquid! If your butter is warmer than this temperature range the cookies will spread flat in the oven.
3
Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
4
Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (68-75 grams).
5
When the butter is cool, whisk in the brown sugar and granulated sugar for ⏱️ 1 minute. It should look like wet sand.
6
Whisk in the egg yolks, vanilla, and dried pumpkin puree.
large egg yolks ( room temperature)2
7
Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for ⏱️ 5 minutes to firm up. If the dough is still soft, you can chill it for longer!
cream of tartar1 teaspoonbaking soda1 teaspoon
8
Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.
ground cinnamon (for rolling)1 teaspoon
9
Bake the cookies one tray at a time for ⏱️ 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack then enjoy!
10
Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!
Nutrition Facts
calories
193 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
14 g
sodium Content
186 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
67 mg
carbohydrate Content
15 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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