Soft Pumpkin Snickerdoodles

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

Brown butter: Cook 1/2 cup (112 g) unsalted butter in a heavy saucepan until browned. Pour into a bowl and chill for 30 minutes.

Step 1

Make dough: Whisk together flour, cream of tartar, pumpkin pie spice, baking soda, and salt in a medium bowl.

Step 2

Combine 1/2 cup (112 g) room temperature butter, cooled brown butter, and sugar in a large mixer bowl.

Step 3

Beat at medium speed until creamy (about 2 minutes).

Step 4

Add pumpkin puree, egg yolk, and vanilla to the bowl.

Step 5

Mix until combined.

Step 6

Gradually add dry ingredients, beating just until combined.

Step 7

Chill dough: The dough will be soft – cover and chill in the refrigerator for 1 hour.

Step 8

Scoop 1 1/2-inch balls of dough. Roll in cinnamon sugar and place on baking sheets. Press tops to flatten slightly.

Step 9

Bake cookies for 11 minutes, rotating halfway through. Cool cookies for 5 minutes on baking sheets, then transfer to wire racks to cool.

Step 10

You'll love these soft pumpkin cookies!