Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies offer the perfect blend of fall flavors. The recipe, enhanced with caramel and sea salt, promises a delightful autumn treat.
Ingredients
- 1 cup unsalted butter
- 2/3 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup +2 tbsp dark brown sugar packed
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup caramel for garnish
- sea salt for garnish
Instructions
Browning your butter
- Brown the butter over medium heat in a large stainless steel pan. Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.1 cup unsalted butter
- Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes. The butter must be cool but still liquid! If your butter is still warm the cookies will spread flat in the oven.
Preparing your Pumpkin Puree
- Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid. Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup.2/3 cup pumpkin puree
Mixing your Dough
- When the butter is cool, whisk in the brown sugar and granulated sugar.1/2 cup granulated sugar, 1/2 cup +2 tbsp dark brown sugar
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.2 large egg yolks, 2 tsp vanilla extract
- Once mixed, fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 30 minutes to firm up. If the dough is still soft, it can chill longer.1 2/3 cup + 1 tbsp all purpose flour, 1 1/2 tsp pumpkin spice, 1 tsp baking soda, 1 tsp cream of tartar, 1/2 tsp salt
Baking Your Cookies
- While the dough is chilling, preheat the oven to 350 F. Line two baking trays with parchment paper or silicone baking mats and set them aside.
- In a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.1/3 cup granulated sugar, 1 tsp ground cinnamon
- Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy. Let the tray cool before moving cookies to a wire rack.
- Top with a drizzle of caramel and sea salt
Notes
Storing. Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperature before baking!
Tried this recipe?Let us know how it was!
