Pumpkin Snickerdoodle Cookies

These pumpkin snickerdoodle cookies are irresistible. The pumpkin cookies have a chewy texture and delicious pumpkin flavor. The pumpkin spice cookies are rolled in a cinnamon sugar mixture for that classic snickerdoodle taste. If you need a great cookie recipe for the fall, this is definitely one to try!

Ingredients for Pumpkin Snickerdoodle Cookies

• Unsalted butter – Browned and cooled to room temperature.
• Pumpkin puree – 100% pure pumpkin puree. Drained on paper towels to remove excess moisture.
• All-purpose flour
• Baking soda
• Cream of tartar – Cream of tartar gives the cookies the classic tangy snickerdoodle flavor.
• Pumpkin pie spice – A mixture of cinnamon, nutmeg, ginger, cloves and allspice. Use store-bought or make your own at home.
• Salt
• Light brown sugar
• Granulated sugar
• Egg + egg yolk – Large egg, room temperature plus one egg yolk to help give the cookies a soft texture.
• Vanilla extract – Pure vanilla extract adds great flavor to the cookies.
• Cinnamon sugar – Roll the cookies in cinnamon and sugar for that classic snickerdoodle sugar crust.

How to Make Pumpkin Snickerdoodle Cookies

1. Preheat the oven to 350 degrees F. Line baking sheet pans with silicone baking mats or parchment paper.
2. Make the brown butter. Click here to learn how to make brown butter. For this recipe, we need melted, cooled brown butter.
3. Remove the excess moisture from the pumpkin puree. Spread the pumpkin puree on a plate covered with paper towels to remove excess moisture.
4. In a mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, pumpkin pie spice and salt. Set aside.
5. In a large mixing bowl with an electric hand mixer, mix together the brown butter, brown sugar and granulated sugar until well combined.
6. Add in the pumpkin puree, egg, egg yolk, and vanilla extract. Mix well.
7. Add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms.
8. Combine the granulated sugar and cinnamon in a small bowl.
9. Portion the cookie dough using a large cookie scoop (3 tablespoons). Roll the cookie dough balls in the cinnamon sugar and place on the prepared baking sheet pan, allowing room for spreading.
10. Bake the cookies for approximately 14 minutes until the edges are set and the center is slightly underbaked. Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.

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Pumpkin Snickerdoodle Cookies

Prep Time 30 minutes mins

Cook Time 14 minutes mins

Yield: 20 cookies

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These pumpkin snickerdoodle cookies are irresistible. These pumpkin cookies have a chewy texture and delicious pumpkin flavor. The pumpkin spice cookies are rolled in cinnamon sugar for that classic snickerdoodle taste. If you need a great cookie recipe for the fall, this is definitely one to try!

Equipment

• Electric hand mixer

Ingredients 

1x2x3x

US CustomaryMetric

Pumpkin Cookies

• ▢ 1 cup unsalted butter browned and cooled
• ▢ ⅔ cup pumpkin puree remove excess moisture *see recipe tips above
• ▢ 2 ¾ cup all-purpose flour
• ▢ 2 tsp pumpkin pie spice
• ▢ 1 ½ tsp cream of tartar
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt
• ▢ 1 cup light brown sugar
• ▢ ½ cup granulated sugar
• ▢ 1 egg room temperature
• ▢ 1 egg yolk room temperature
• ▢ 2 tsp vanilla extract

Cinnamon Sugar

• ▢ ⅓ cup granulated sugar
• ▢ 1 tsp cinnamon

Instructions

• Preheat the oven to 350 degrees F. Line baking sheet pans with silicone baking mats or parchment paper.
• To make the brown butter, place the unsalted butter in a saucepan and melt over medium-low heat. Continue to cook the butter stirring frequently. The butter will start to foam and the milk solids will begin to toast. Once the butter appears a light golden-brown color, immediately remove the pan from the heat and transfer to a heat-safe bowl. Cool the butter to room temperature before making the cookie dough.
• Next, remove excess moisture from the pumpkin puree. Spread the pumpkin puree on a paper towel covered plate and blot with additional paper towels until the puree is relatively dry. Set aside.
• In a bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Set aside.
• In a separate bowl, use an electric hand mixer to mix the cooled, melted brown butter, brown sugar, and granulated sugar until well combined. Add the dry pumpkin puree, egg, egg yolk and vanilla extract and mix until well combined.
• Add the flour mixture and mix on low speed until the cookie dough forms.
• Combine the granulated sugar and cinnamon in a small bowl. Portion the cookie dough using a large cookie scoop (3 tablespoons). Roll the cookie dough balls in the cinnamon sugar and place on the prepared baking sheet pan, allowing room for spreading.
• Bake the cookies for about 14 minutes until the edges are set and the center is slightly underbaked. Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for 2 to 3 days. 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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