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Chewy Pumpkin Snickerdoodle Cookies Recipe

Chewy Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

4.9 from 11 reviews

These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of snickerdoodles with the warm, autumnal flavor of pumpkin and pumpkin spice. With a rich, browned butter base and soft, chewy centers, these cookies are perfect for fall baking and offer a delightful twist on a beloved treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter
  • 2/3 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tbsp dark brown sugar
  • 2 large egg yolks
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 2/3 cup + 1 tbsp all-purpose flour
  • 1 1/2 tsp pumpkin spice
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp kosher salt

For Rolling

  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) and line baking trays with parchment paper to prevent sticking and ensure even baking.
  2. Browning the Butter: In a stainless steel pan over medium heat, brown the unsalted butter until it develops a nutty aroma and golden color. Allow the browned butter to cool to room temperature before proceeding.
  3. Mix Sugars and Butter: Whisk the cooled browned butter with granulated sugar and dark brown sugar until the mixture becomes sandy in texture, which helps create the cookie’s chewy consistency.
  4. Add Wet Ingredients: Incorporate the egg yolks, vanilla extract, and pumpkin puree into the sugar-butter mixture, mixing until everything is well combined and smooth.
  5. Combine Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt just until the dough comes together to avoid overmixing which can toughen the cookies.
  6. Chill and Shape Dough: Chill the dough briefly for about 5 minutes to make it easier to handle. Then form the dough into balls and roll each ball in a mixture of granulated sugar and ground cinnamon for that classic snickerdoodle coating.
  7. Bake the Cookies: Place the rolled dough balls on the prepared baking sheets spaced apart to allow room for spreading. Bake for 10-12 minutes, or until the edges are golden and the centers remain puffy and soft.
  8. Cool and Serve: Remove the cookies from the oven and transfer to wire racks to cool completely. This cooling step helps the cookies set and develop their chewy texture.

Notes

  • To achieve the best flavor, allow the browned butter to cool completely before mixing with sugars to prevent melting the sugars prematurely.
  • Use fresh pumpkin puree for a more vibrant flavor, or canned pure pumpkin (not pumpkin pie filling) if fresh is unavailable.
  • Egg yolks contribute to the cookie’s rich texture; avoid using whole eggs or egg whites in this recipe.
  • For softer cookies, do not overbake; the centers should still look slightly underdone when removed from the oven.
  • Chilling the dough briefly helps maintain cookie shape and prevents excessive spreading.
  • This recipe can be doubled or tripled for larger batches easily.

Nutrition

Keywords: Pumpkin cookies, Snickerdoodle, Chewy pumpkin cookies, Fall cookies, Pumpkin spice dessert, Browned butter cookies

Find it online: https://kitchenwithkai.com/chewy-pumpkin-snickerdoodle-cookies-recipe/