Pumpkin Snickerdoodle Cookies Recipe
Inspired by the iconic cookie, pumpkin snickerdoodles are crispy outside, chewy inside, and full of warm spices. They're a great easy fall cookie recipe!
Servings 18 cookies
Calories 144kcal
Ingredients
- 1/2 cup unsalted butter browned
- 1 cup light brown sugar not packed
- 1/4 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 large egg yolk
- 3 tablespoons granulated white sugar
- 1/2 tablespoon pumpkin spice
Instructions
- Brown the butter. Add the butter to a medium saucepan over medium heat. Once melted, adjust the heat down slightly and continue cooking until the solids in the bottom of the saucepan turn brown and smell nutty, about 4 minutes.
- Make the dough. Transfer the brown butter (including the brown bits on the bottom of the saucepan) to a large bowl along with the brown sugar. Use a handheld electric mixer to beat until combined, and then beat in the pumpkin and vanilla. After that, beat in the flour, pumpkin spice, baking soda, cream of tartar, and salt. Lastly, beat in the egg yolk.
- Chill the dough and make the spiced sugar coating. Cover the bowl and chill the dough in the fridge for 30 minutes. In the meantime, preheat the oven to 350F and get out 2 large baking trays lined with parchment paper (if desired). Combine the ingredients for the cinnamon spice coating in a shallow bowl.
- Scoop out the dough. Use a 1.5-tablespoon-sized scoop to measure out the dough. Roll the dough into balls and then roll each dough ball twice in the cinnamon spice coating. Arrange the coated dough balls on the baking trays. Slightly press down on the dough balls to flatten the tops.
- Bake. Bake until the cookies are golden on the bottom, set along the outside, and puffed in the center, about 12 to 15 minutes, rotating the trays once halfway through. When you rotate the trays, firmly tap them on a hard surface a couple times to help them crackle. (Note that if you’re baking the trays one at a time, they take about 2 minutes less to bake.)
- Cool. Once the cookies are baked, let them cool for 2 minutes on the trays, and then use a thin metal spatula to transfer them to a wire rack to finish cooling.
Notes
- Storage: Once they're cool, store these cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Measure out the cookie dough and roll it into balls (but don't roll the balls in the sugar coating yet).
- Place the cookie dough balls onto a parchment-lined baking tray and freeze (uncovered) until solid.
- Once frozen, add the cookie dough balls to an airtight container and freeze for up to 2 months.
- To bake, thaw the cookie dough balls on a baking tray in the fridge overnight. Then follow the rest of the recipe as directed; roll the cookie dough balls in spiced sugar, and bake.
Nutrition
Serving: 1cookie | Calories: 144kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 703IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg