Description
These cozy pumpkin snickerdoodle cookies are chewy, spiced with cinnamon, and exude the flavors of fall without any fuss over frosting.
Ingredients
Units
Scale
For the Dough
- 1 cup Unsalted butter, browned (Brown the butter for a nutty flavor.)
- 1 cup Brown sugar (Provides chewiness and moisture.)
- 1/2 cup White sugar (Helps create crisp edges.)
- 2 large Egg yolks (Adds richness and chewiness.)
- 1 cup Pumpkin puree, blotted (Essential for flavor; ensure it is not too wet.)
- 2 teaspoons Cream of tartar (Gives the traditional snickerdoodle tang.)
- 1 teaspoon Baking soda (Leavening agent.)
- 1 teaspoon Cinnamon (For the characteristic snickerdoodle flavor.)
- 1/2 teaspoon Salt (Enhances flavors.)
- 2 cups All-purpose flour (Use spoon and level for accuracy.)
For the Cinnamon Sugar Coating
- 1/4 cup White sugar (For rolling.)
- 1 tablespoon Cinnamon (For rolling.)
Instructions
Prepare Ingredients
- Brown the unsalted butter in a light colored pan over medium heat until amber bits form.
- Blot the pumpkin puree to remove excess moisture and set aside.
Mixing the Dough
- In a bowl, whisk cooled brown butter with brown sugar and white sugar until well combined.
- Add egg yolks and blotted pumpkin puree; mix until combined.
- In another bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture until just combined.
Chill Dough
- Chill the dough for at least 1 hour or up to overnight.
Prepare for Baking
- Preheat the oven to 350°F (175°C).
- Scoop dough into balls, roll in the cinnamon sugar mixture, and place on a lined baking sheet.
Bake
- Bake cookies for 10 to 12 minutes, until edges are set and tops look dry.
- Remove from oven when centers appear slightly underdone; they will firm up as they cool.
Notes
Store cookies in an airtight container for 3 to 4 days. To freeze dough, scoop and roll in cinnamon sugar, then freeze until solid.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American, Fall
Nutrition
- Calories: 120
- Sugar: 10
- Sodium: 80
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Protein: 1
