Dessertscakemehometonight4.6
Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are soft, chewy, and bursting with warm cinnamon spice and real pumpkin flavor. Rolled in a sweet cinnamon-sugar coating, they’re a fall twist on the classic snickerdoodle—perfect for cozy baking days, cookie swaps, or whenever you're craving a taste of autumn in every bite.
👥 18 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 30 min🔥 Cook: 12 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- pan
- baking sheet
- oven
- mixing bowl
- whisk
📝 Preparation Steps
1
First, make the brown butter. Melt the unsalted butter in a medium saucepan over medium-low heat. Continue to cook the butter, stirring constantly, until it starts to foam and turn a golden-brown color. Immediately pour the brown butter into a heat-safe bowl and cool to room temperature.
unsalted butter (1 cup + 2 tbsp of butter to make 1 cup of melted brown butter)18 tbspsalt1 tsp
2
Next, dry the pumpkin puree. Spread the pumpkin puree over several layers of paper towels. Blot the pumpkin using additional paper towels to remove most of the moisture. Repeat this process until the ⅔ cup of pumpkin puree turns into ⅓ cup of pumpkin. Set aside.
3
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
4
In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Set aside.
pumpkin pie spice2 tspcream of tartar1 tspbaking soda1 tspunsalted butter (1 cup + 2 tbsp of butter to make 1 cup of melted brown butter)18 tbspsalt1 tsp
5
In a large mixing bowl, add in the cooled melted brown butter, light brown sugar, and granulated sugar. Add in the dried pumpkin puree, egg yolks, and vanilla extract and whisk until well combined and smooth. Add in the dry ingredients and mix until the cookie dough forms.
light brown sugar1 cuplarge egg yolks (room temperature)2vanilla extract2 tsp
6
In a small mixing bowl, stir together the granulated sugar and cinnamon to make cinnamon sugar. Portion the cookie dough using a large cookie scoop (3 tablespoons) and roll the cookie dough balls in the cinnamon sugar.
ground cinnamon1 tsp
7
Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 12 to ⏱️ 13 minutes until the edges are set and the center is slightly underbaked. Cool the cookies on the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
Nutrition Facts
calories
264 kcal
fat Content
12 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
22 g
sodium Content
197 mg
protein Content
3 g
trans Fat Content
0.5 g
cholesterol Content
52 mg
carbohydrate Content
37 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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