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  • Writer's pictureSam

PUMPKIN SNICKERDOODLE COOKIES


These cookies are the perfect early fall recipe. They have the warmth of cinnamon and pumpkin but in a subtle way. They bake chewy but with that golden little crunch around the edges.


INGREDIENTS

DOUGH

- 1 cup Unsalted Butter, cubed

- ⅔ cup Pumpkin Puree, room temperature

- ½ cup Granulated Sugar

- ½ cup and 2 tbs. Dark Brown Sugar, packed

- 2 large Egg Yolks, room temperature

- 2 tsp. Vanilla Extract

- 1 and ⅔ cups All-Purpose Flour

- 1 and ½ tsp. Pumpkin Pie Spice

- ½ tsp. Kosher Salt

- 1 tsp. Baking Soda

- 1 ½ tsp. Cream of Tartar


FOR ROLLING

- ⅓ cup Granulated Sugar

- ½ tsp. Cinnamon


INSTRUCTIONS
  1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

  2. Taking your cubed butter from the fridge, let it set out for 5-10 minutes to come down in temperature but not too warm. In a medium saucepan over medium heat, brown your butter. It should bubble, foam, and crackle. It is ready once little brown bits form and it smells nutty. Take off the heat and let come to room temperature.

  3. Place your 2/3 cup of pumpkin puree on a plate. Press paper towels over it and soak out the excess liquid. Do this several times until the puree is dry and measures out to about 1/3 cup now.

  4. Once the butter has cooled, in a large bowl, combine the butter and both sugars. Whisk until well combined.

  5. Whisk in the egg yolks, vanilla extract, and dried pumpkin puree.

  6. With a spatula fold in the flour, pumpkin pie spice, salt, baking soda, and cream of tartar. Place dough in the fridge for 5 minutes to firm up.

  7. In a small bowl, combine the sugar and cinnamon for rolling.

  8. Taking the dough out of the fridge, roll out about 3 tbs. sized balls (one ice cream scoop).

  9. Roll in the cinnamon sugar mixture. Place on lined baking sheets with enough distance between to account for spreading.

  10. Bake one tray at a time for 10 minutes until the edges are golden and the center is slightly underbaked.

 

First, you want to preheat the oven to 350 degrees F and line two baking sheets with parchment paper.


In a small bowl, combine the sugar and cinnamon for rolling. Set aside.


Taking your cubed butter from the fridge, let it set out for 5-10 minutes to come down in temperature but not too warm. In a medium saucepan over medium heat, brown your butter. It should bubble, foam, and crackle. It is ready once little brown bits form and it smells nutty. Take off the heat and let come to room temperature.


Place your 2/3 cup of pumpkin puree on a plate. Press paper towels over it and soak out the excess liquid. Do this several times until the puree is dry and measures out to about 1/3 cup now.

Once the butter has cooled, in a large bowl, combine the butter and both sugars. Whisk until well combined.


Whisk in the egg yolks, vanilla extract, and dried pumpkin puree.


With a spatula fold in the flour, pumpkin pie spice, salt, baking soda, and cream of tartar. Place dough in the fridge for 5 minutes to firm up.

Taking the dough out of the fridge, roll out about 3 tbs. sized balls (one ice cream scoop).


Roll in the cinnamon sugar mixture. Place on lined baking sheets with enough distance between to account for spreading. The photo above is not an accurate representation of how far I placed them apart before baking. I like to do 3 in one row and then 2 in the next, then 3 again and so on.

Bake one tray at a time for 10 minutes until the edges are golden and the center is slightly underbaked.


Right out of the oven, they are very fluffy but once they cool, they settle a bit.

These are the final cookies! They are perfectly crisp and yet chewy and soft. Highly recommend it for all your upcoming fall celebrations.


If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is also up on my Instagram and Pinterest going through the recipe in full.











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