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Chewy Pumpkin Snickerdoodles

Chewy Pumpkin Snickerdoodles Recipe

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Indulge in the flavors of autumn with these delightful Chewy Pumpkin Snickerdoodles! Perfectly spiced and irresistibly soft, these cookies combine the warm essence of cinnamon and nutmeg with the richness of pumpkin and brown butter. Whether you’re hosting a fall gathering or enjoying a cozy night in, this recipe is sure to satisfy your sweet tooth and bring joy to any occasion. With easy-to-find ingredients and simple steps, baking these chewy treats is a breeze. Get ready to fill your home with the comforting aroma of freshly baked cookies!

Ingredients

Scale
  • 1/3 cup granulated sugar
  • 1 cup (226 g) unsalted butter
  • 2 cups plus 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) dark brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
  • 1 egg yolk, room temperature
  • 1 tablespoon molasses
  • 1 1/2 teaspoons vanilla

Instructions

  1. Brown the butter in a saucepan over medium heat until golden and fragrant. Let cool slightly.
  2. Blot pumpkin puree on paper towels to remove excess moisture.
  3. In a mixing bowl, combine brown butter with granulated and dark brown sugars until well 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. Fold dry ingredients into the wet mixture until just combined. Chill dough for 30 minutes.
  7. Preheat oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
  8. Roll dough into balls, coat in cinnamon-sugar mixture, and place on prepared sheets.
  9. Bake for 9-10 minutes or until edges are set but tops are soft. Cool before serving.

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