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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat

Delight in Chewy Pumpkin Snickerdoodle Cookies, capturing the cozy essence of autumn with their distinct flavor and comforting aroma.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Consider using salted butter but reduce added salt.
  • 1 cup Granulated Sugar No substitutions recommended for optimal taste.
  • 1 cup Dark Brown Sugar You can use light brown sugar for a milder taste.
  • 3 large Egg Yolks For a vegan twist, replace with flaxseed or chia eggs.
  • 1 teaspoon Vanilla Extract No substitutions suggested.
  • 1 cup Pumpkin Puree Ensure it’s well-drained; can make fresh from cooked pumpkin.
  • 2 cups All-Purpose Flour Consider gluten-free flour blends, but adjust moisture levels.
  • 2 teaspoons Pumpkin Spice Replace with a mix of cinnamon, nutmeg, and ginger if needed.
  • 1 teaspoon Baking Soda No substitutions recommended.
  • 1 teaspoon Cream of Tartar Baking powder can be a substitute, but adjust baking soda.
  • 0.5 teaspoon Kosher Salt Regular salt can replace it, but use a bit less.
For the Cinnamon Sugar Coating
  • 0.5 cup Granulated Sugar Use the same type as in the dough.
  • 1 tablespoon Ground Cinnamon Feel free to adjust to your liking.

Equipment

  • Baking sheets
  • Parchment paper
  • mixing bowls
  • saucepan
  • spatula
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Melt unsalted butter over medium heat until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Cool to 70-75°F.
  3. Drain excess moisture from pumpkin puree using paper towels.
  4. In a mixing bowl, whisk together the cooled brown butter, granulated sugar, dark brown sugar, egg yolks, vanilla extract, and pumpkin puree until smooth.
  5. In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula until no dry flour remains.
  7. Gather the dough into 3-tablespoon-sized balls, roll in cinnamon sugar, and place on the baking sheets with space in between.
  8. Bake for 10-12 minutes until edges are golden and centers are puffy.
  9. Let cookies cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 80mgPotassium: 80mgFiber: 0.5gSugar: 10gVitamin A: 800IUCalcium: 15mgIron: 0.5mg

Notes

Ensure butter is cooled properly to maintain chewy texture and avoid overmixing the dough.

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