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Pumpkin Snickerdoodle Cookies

Soft Baked Pumpkin Snickerdoodle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Chill Time: 1 hour
  • Cook Time: 11 minutes
  • Total Time: 1 hour 51 minutes
  • Yield: 26 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Spiced pumpkin snickerdoodle cookies with soft baked centers! Made with real pumpkin and brown butter, these are the perfect fall cookie! Recipe yields 26 cookies.


Ingredients

Cookies

  • 1 cup (224 g) unsalted butter, at room temperature, divided
  • 1/2 cup (122 g) pure pumpkin puree
  • 2 1/2 cups (350 g) all-purpose flour
  • 2 tsp (8 g) cream of tartar
  • 2 tsp (4 g) ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp (5 g) baking soda
  • 3/4 tsp (4.5 g) salt
  • 1 1/4 cups (250 g) granulated sugar
  • 1 large egg yolk (18 g)
  • 1 tsp (4 g) vanilla extract

For Rolling

  • 1/2 cup (100 g) granulated sugar
  • 2 tsp (4 g) ground cinnamon

Instructions

  1. Brown butter: Cook 1/2 cup (112 g) unsalted butter in a heavy saucepan until browned (full tutorial here). Pour brown butter into a ramekin or glass bowl and chill for 30 minutes in the refrigerator, until cool to the touch and still mostly liquid.
  2. Pumpkin puree: Measure out pumpkin puree onto a plate lined with paper towel. Top with another piece of paper towel, gently pressing puree into an even layer. Let stand for 10 minutes to remove excess moisture.
  3. Make dough: Whisk together flour, cream of tartar, spices, baking soda, and salt in a medium bowl. Beat remaining 1/2 cup (112 g) room temperature butter, cooled brown butter, and sugar in a large mixer bowl at medium speed until creamy (about 2 minutes); beat in pumpkin puree, egg yolk, and vanilla until combined. Reduce speed to low and gradually add dry ingredients; beat just until incorporated.
  4. Chill dough: The dough will be soft – cover and chill in the refrigerator for 1 hour.
  5. Preheat oven to 350°F and line two baking sheets with parchment paper.
  6. Whisk together sugar and cinnamon in a small bowl. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough (approximately 32 to 34 grams each). Roll the balls of dough generously in cinnamon-sugar and place two inches apart, 9 balls of dough per baking sheet. Press the tops to flatten slightly.
  7. Bake cookies for 11 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  8. Store cookies in an airtight container at room temperature.


Notes

Pumpkin: Use pure pumpkin puree. Do not use pumpkin pie filling, which contains added sugar.

Spices: For ease, you can also use 3 teaspoons (6 grams) pumpkin pie spice.

Make Ahead: Roll the dough into balls (without the cinnamon-sugar coating) and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in cinnamon-sugar and bake as directed, adding 1-2 minutes to baking time.