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Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

5.2 from 7 reviews

Delight in these soft, flavorful Pumpkin Snickerdoodle Cookies featuring the warm spices of cinnamon and pumpkin pie spice combined with the richness of brown butter and pumpkin puree. Perfect for fall or any time you crave a cozy, spiced treat.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup brown butter, melted
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 tsp cinnamon (plus extra for rolling)
  • 2 tsp pumpkin pie spice
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and easy cleanup.
  2. Prepare Brown Butter: In a large mixing bowl, melt the butter over medium heat until it turns a golden brown and fragrant. Allow it to cool slightly to prevent cooking the eggs later.
  3. Mix Wet Ingredients: Add the pumpkin puree, brown sugar, granulated sugar, and vanilla extract to the browned butter. Stir thoroughly until the mixture is smooth and uniform.
  4. Add Egg: Beat in the large egg until it is fully incorporated, ensuring a cohesive batter.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
  6. Create Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft cookie dough forms, being careful not to overmix.
  7. Form Dough Balls: Scoop tablespoon-sized portions of dough and roll them into smooth balls by hand.
  8. Roll in Cinnamon Sugar: Mix extra cinnamon with granulated sugar in a small bowl. Roll each dough ball in this cinnamon-sugar mixture to coat evenly.
  9. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  10. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are set but still soft.
  11. Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, which helps them set properly without breaking.

Notes

  • Do not overbake. The cookies should be golden at the edges but still soft in the center for the perfect chewy texture.
  • If you prefer a thicker cookie, chill the dough in the refrigerator for 30 minutes before baking to reduce spreading.
  • Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months to maintain freshness.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, fall cookies, spiced cookies, soft cookies, brown butter cookies

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