Description
Indulge in the warm flavors of fall with these Chewy Pumpkin Snickerdoodles. Combining the rich taste of brown butter with the sweetness of pumpkin puree, these cookies are not only soft and chewy but also bursting with the comforting spices of cinnamon, nutmeg, and ginger. Perfect for any autumn gathering or a cozy night at home, this recipe yields 12 delicious cookies that are sure to become your seasonal favorite. Whether enjoyed with a warm beverage or as a delightful afternoon snack, these cookies bring a festive twist to the classic snickerdoodle.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/3 cup pumpkin puree
- 2 cups plus 3 tablespoons all-purpose flour
- 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 egg yolk
- 1 tablespoon molasses
- 1 1/2 teaspoons vanilla
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty; chill for 30 minutes.
- Mix together sugars and browned butter until combined; add pumpkin puree, egg yolk, molasses, and vanilla.
- Whisk together flour, baking soda, cream of tartar, spices, and salt; combine with wet ingredients until just mixed.
- Chill the dough for 30 minutes; preheat oven to 350°F.
- Scoop dough into portions and roll in cinnamon sugar; bake for 9-10 minutes until edges are set.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 45g)
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg