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
- 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.
- 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.
- 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.
- Chill dough: The dough will be soft – cover and chill in the refrigerator for 1 hour.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Snickerdoodles