Ingredients
Scale
To achieve the perfect chewiness and flavor balance, you’ll need the following ingredients:
- 1 cup unsalted American butter: Browning the butter enhances the flavor and adds a nutty undertone.
- 2/3 cup pumpkin puree: Adds moisture and a subtle pumpkin flavor. Make sure it’s thoroughly dried before use.
- 1/2 cup granulated sugar: Provides sweetness and contributes to the cookies’ texture.
- 1/2 cup + 2 tablespoons dark brown sugar: Adds moisture and depth with a hint of molasses.
- 2 large egg yolks: Contributes to the cookie’s rich texture and binds the ingredients together.
- 2 teaspoons vanilla extract: Enhances the flavor profile.
- 1 2/3 cup + 1 tablespoon all-purpose flour: Provides the base structure for the cookies.
- 1 1/2 teaspoons pumpkin spice: Adds warmth and a spicy aroma.
- 1 teaspoon baking soda: Helps the cookies rise.
- 1 teaspoon cream of tartar: Gives snickerdoodles their classic tangy flavor.
- 1/2 teaspoon kosher salt: Balances the sweetness.
- 1/3 cup granulated sugar (for rolling): Coats the cookies, giving them a sweet exterior.
- 1 teaspoon ground cinnamon (for rolling): Adds extra spice to the coating.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- Dry the Pumpkin Puree: Spread the pumpkin puree onto a plate and press paper towels on top to absorb excess liquid. Repeat until the puree feels dry, similar to soft playdough, and now measures roughly 1/3 cup.
- Mix the Sugars and Butter: In a bowl, whisk the cooled browned butter with granulated sugar and dark brown sugar for about 1 minute until the mixture resembles wet sand.
- Add Wet Ingredients: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully incorporated.
- Combine Dry Ingredients: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes to firm up.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon for rolling.
- Shape the Dough: Scoop the dough into 3-tablespoon-sized balls and roll each in the cinnamon-sugar mixture. Arrange on the baking sheet, spacing them 2-3 inches apart.
Notes
Presentation and Serving Ideas
These cookies look great when served on a rustic wooden tray or a festive plate. Sprinkle a little extra cinnamon sugar on top before serving for a decorative touch. Serve with a glass of milk or a hot cup of tea for a cozy treat that is sure to delight guests.
Storage Tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want to enjoy them later, freeze the cookie dough balls and bake them directly from the freezer, allowing a few extra minutes of baking time.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dinner