Description
If cozy fall flavors had a favorite cookie, this would be it. These chewy pumpkin snickerdoodles are everything you love about the classic cookie—with a seasonal twist. They’re buttery, perfectly spiced, and rolled in cinnamon sugar for that irresistible snickerdoodle crunch.
Ingredients
Scale
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
Cookie Dough
- 1 cup (226 g) unsalted butter
- 2 cups + 3 tablespoons (270 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup (200 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (80 g) pumpkin puree (make sure it’s 100% pumpkin, not pie filling)
- 1 egg yolk, at room temperature
- 1 tablespoon molasses (not blackstrap)
- 1 1/2 teaspoons vanilla extract
Instructions
- Brown the Butter
- In a medium saucepan over medium heat, melt the butter. Once it’s fully melted, keep stirring occasionally as it starts to bubble and foam. When the popping and sizzling quiet down, stir continuously until golden brown flecks collect at the bottom of the pan and the butter smells nutty. Immediately pour into a heatproof bowl, scraping in the flavorful browned bits. Chill in the fridge for about 30 minutes, just until cool but still pourable.
- Prep the Pumpkin
- While the butter chills, place the pumpkin puree on a plate lined with a double layer of paper towels. Pat the top with another paper towel to remove excess moisture. This step keeps the cookies from being too cakey.
- Make the Dough
- Add the cooled brown butter to the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and granulated sugar and mix on medium-low speed for about 1 minute, until the mixture is evenly combined and sandy-looking.
- Mix in the pumpkin puree, egg yolk, molasses, and vanilla extract until smooth. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Add this dry mixture to the wet ingredients in two batches, mixing just until no large streaks of flour remain. Avoid overmixing so the cookies stay soft.
- Chill the dough, uncovered, in the refrigerator for about 30 minutes.
- Preheat & Prep
- While the dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a shallow bowl, mix together the sugar and cinnamon for the coating.
- Scoop & Roll
- Once the dough has firmed up slightly, scoop into large portions—about 2 ounces each. Don’t roll them smooth in your hands. Instead, drop the dough into the cinnamon sugar and gently roll to coat completely. Arrange on the prepared baking sheets, spacing about 2–3 inches apart.
- Bake
- Bake for 9–10 minutes, or until the edges are set and the tops start to crack. The centers will still look soft—this is what makes them chewy.
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Sprinkle with a little extra cinnamon sugar while they’re warm if you want them extra sparkly.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze baked cookies, wrap in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months, then thaw at room temp before enjoying.
- To freeze the dough, scoop into portions but don’t coat in cinnamon sugar. Freeze on a baking sheet until solid, then transfer to a freezer bag. Thaw slightly before rolling in sugar and baking as directed.