Description
Chewy pumpkin snickerdoodle cookies made with brown butter, pumpkin spice, and a cinnamon sugar coating.
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tablespoons dark brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 2/3 cups plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Brown the butter until nutty and cool to 70–75°F.
- Dry the pumpkin puree with paper towels until thick.
- Whisk butter with sugars, then add egg yolks, vanilla, and pumpkin.
- Fold in dry ingredients until combined.
- Roll dough in cinnamon sugar and place on baking sheets.
- Bake at 350°F for 10–12 minutes and cool completely.
Notes
- Dry the pumpkin thoroughly to prevent cakey cookies.
- Cool the butter properly to avoid excess spreading.
- Prep Time: 1 hour 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg