Name: Pumpkin Snickerdoodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons pumpkin pie spice; 1/2 teaspoon baking soda; 1/2 teaspoon salt (or 1/4 teaspoon if using salted butter); 1 cup (2 sticks) salted butter; 1 cup brown sugar, packed (light or dark); 3 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup canned pumpkin puree; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon

Ingredients

1/2 cup (1 stick) salted butter

3/4 cup light or dark brown sugar

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup canned pumpkin puree (not pumpkin pie filling)

2 1/4 cups all-purpose flour

2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt (increase to 1/2 teaspoon if using unsalted butter)

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Step 2: In a light-colored saucepan, melt the butter over medium heat. Stir occasionally as it melts and foams, then watch closely for it to turn a golden amber color and smell nutty. Remove from heat immediately to avoid burning.

Step 3: Transfer the browned butter and any browned bits into a large mixing bowl. Allow it to cool to about 70°F—room temperature but not solid or chilled.

Step 4: Whisk in the brown sugar until well combined.

Step 5: Add the egg yolks, vanilla extract, and pumpkin puree, whisking until smooth and fully incorporated.

Step 6: Sift together the flour, pumpkin pie spice, salt, and baking soda. Stir the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the cookies tender.

Step 7: In a shallow dish, mix the granulated sugar and cinnamon for rolling the dough.

Step 8: Using a medium cookie scoop (about 1.5 tablespoons), scoop dough and roll each ball in the cinnamon-sugar mixture until coated.

Step 9: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 10: Bake for 8 to 11 minutes, or until edges are set and centers look soft with slight cracks. The cookies should be slightly underdone in the middle for a chewy texture.

Step 11: Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use a light-colored pan when browning butter to easily monitor the color change and prevent burning.

Stir butter occasionally while browning to ensure even cooking of the solids and to prevent overbrowning.

Do not chill the browned butter before mixing; it should be warm but not hot for proper whisking.

Mix the dough by hand to avoid overmixing, which can make cookies tough.

Substitute homemade pumpkin puree if strained to thicken; avoid using pumpkin pie filling to control sweetness and spices.

Adjust the amount of cinnamon in the rolling sugar to suit your taste.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just increase the salt in the recipe to 1/2 teaspoon to maintain the right balance of flavors.

What type of pumpkin puree should I use?

Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If using homemade pumpkin puree, strain it well to remove excess liquid and thicken it before using.