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Chewy Pumpkin Snickerdoodles Recipe

Chewy Pumpkin Snickerdoodles Recipe
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Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodles. Soft and chewy, these cookies are infused with pumpkin puree and a medley of warming spices like cinnamon, nutmeg, and ginger. Perfect for cozy gatherings or enjoying with a warm beverage, they offer a comforting treat that everyone will love. The rich taste from browned butter elevates this classic snickerdoodle to new heights, making them an irresistible addition to your autumn baking repertoire.

Ingredients

Scale
  • 1/3 cup granulated sugar
  • 1 cup unsalted butter
  • 2 cups plus 3 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 cup dark brown sugar
  • 1/3 cup pumpkin puree
  • 1 egg yolk
  • 1 tablespoon molasses (not blackstrap)
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Instructions

  1. Brown the butter in a saucepan over medium heat until golden brown; chill for about 30 minutes.
  2. Blot pumpkin puree with paper towels to remove excess moisture.
  3. In a stand mixer, combine cooled brown butter with granulated and dark brown sugars until mixed.
  4. Add pumpkin puree, egg yolk, molasses, and vanilla; mix until combined.
  5. In another bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.
  6. Gradually add dry ingredients to the wet mixture until just combined; chill dough for 30 minutes.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Roll dough into balls and coat in cinnamon sugar; place on baking sheets.
  9. Bake for 9–10 minutes or until edges are set; cool on wire racks.

Nutrition

Find it online: https://flavorquickdishes.com/chewy-pumpkin-snickerdoodles-recipe/