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Chewy Pumpkin Snickerdoodles

Chewy Pumpkin Snickerdoodles Recipe

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Indulge in the warmth of autumn with these Chewy Pumpkin Snickerdoodles. This delightful twist on the classic snickerdoodle combines the rich flavor of pumpkin with a blend of cozy spices, making them the perfect treat for fall gatherings or cozy evenings at home. Easy to prepare and irresistibly chewy, these cookies will quickly become a seasonal favorite. The aroma of brown butter mingling with cinnamon and nutmeg will fill your kitchen, creating an inviting atmosphere that beckons everyone to enjoy a sweet bite. Whether served with coffee or as part of a dessert platter, these chewy pumpkin cookies are sure to impress.

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 (not blackstrap)
  • 1 1/2 teaspoons vanilla

Instructions

  1. Brown the butter in a saucepan until golden and aromatic. Allow it to cool.
  2. Blot pumpkin puree to remove moisture.
  3. In a mixer, combine cooled butter with sugars until sandy.
  4. Mix in pumpkin puree, egg yolk, molasses, and vanilla until combined.
  5. Whisk together dry ingredients and fold into wet mixture until just combined.
  6. Chill dough for 30 minutes.
  7. Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  8. Roll chilled dough into balls, coat in cinnamon sugar, and place on sheets with space between.
  9. Bake for 9-10 minutes until edges are set.

Nutrition

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