Description

Indulge in the warmth of autumn with these Chewy Pumpkin Snickerdoodles. This delightful twist on the classic snickerdoodle combines the rich flavors of pumpkin and aromatic spices, making them a must-have treat for cozy gatherings or festive celebrations. With a soft and chewy texture, these cookies are not only easy to prepare but also versatile enough to suit any occasion. Whether you pair them with your favorite hot beverage or serve them at a dessert table, their irresistible flavor will quickly make them a seasonal favorite.

Ingredients

Scale

1/3 cup granulated sugar
1 teaspoon ground cinnamon
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
1/4 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

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Instructions

Brown the butter in a saucepan, cool it down for about 30 minutes.
Blot pumpkin puree to remove excess moisture.
In a stand mixer, combine cooled brown butter with sugars until sandy.
Mix in pumpkin puree, egg yolk, molasses, and vanilla.
Whisk dry ingredients together separately and then fold into wet ingredients until just combined.
Chill dough for 30 minutes.
Preheat oven to 350°F (175°C), line baking sheets with parchment paper.
Form cookie dough portions and coat in cinnamon-sugar mixture before placing on sheets.
Bake for 9–10 minutes until edges set but tops are slightly soft.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 10g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg