Pumpkin Snickerdoodle Cookies (Printable Format)
These gooey pumpkin snickerdoodles combine brown butter, pumpkin spice, and cinnamon sugar for the ultimate fall cookie. No mixer required!
# What You'll Gather:
01 -
1 cup unsalted butter.
02 -
2/3 cup pumpkin puree, room temperature.
03 -
1/2 cup granulated sugar.
04 -
1/2 cup + 2 tablespoons dark brown sugar, packed.
05 -
2 large egg yolks, room temperature.
06 -
2 teaspoons vanilla extract.
07 -
1 2/3 cups + 1 tablespoon all-purpose flour.
08 -
1 1/2 teaspoons pumpkin spice.
09 -
1 teaspoon baking soda.
10 -
1 teaspoon cream of tartar.
11 -
1/2 teaspoon kosher salt.
12 -
Coating: 1/3 cup granulated sugar.
13 -
Coating: 1 teaspoon ground cinnamon.
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F.
02 -
Brown butter over medium heat until nutty.
03 -
Cool butter in fridge to 70-75°F, stirring every 20 minutes.
04 -
Press pumpkin between paper towels until dry (about 1/3 cup).
05 -
Whisk cooled butter with sugars for 1 minute.
06 -
Add egg yolks, vanilla, dried pumpkin.
07 -
Fold in dry ingredients.
08 -
Chill dough 5 minutes.
09 -
Mix coating sugar and cinnamon.
10 -
Scoop 3-tablespoon dough balls.
11 -
Roll in cinnamon sugar.
12 -
Space cookies 2-3 inches apart.
13 -
Bake one tray at a time, 10-12 minutes.
14 -
Cool completely on wire rack.
# Important Tips:
01 -
Butter temperature crucial for texture.
02 -
Dry pumpkin thoroughly.
03 -
Use Libby's brand pumpkin for best results.
04 -
Measure flour by spooning and leveling.