This recipe combines the nutty depth of brown butter with the warm spices of pumpkin snickerdoodles. It’s perfect for fall gatherings or a sweet treat any time of year. Consider making this dish for a cozy evening at home or to impress guests during the holidays.
Why you’ll love this dish
These cookies are soft, flavorful, and carry a delightful crunch thanks to the cinnamon sugar coating.
"The brown butter makes all the difference; these are the best cookies I’ve ever baked!"
The combination of pumpkin and spice creates a comforting atmosphere. They’re easy to prepare and can elevate any dessert table.
How this recipe comes together
In this recipe, you’ll begin by browning butter for a rich flavor. Next, mix the wet and dry ingredients separately, then combine them. Roll into balls, coat with cinnamon sugar, and bake until golden.
Prep Time: 20 min | Cook Time: 12 min | Total Time: 32 min
What you’ll need
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup sugar (for coating)
- 1 tablespoon cinnamon (for coating)
Use pure pumpkin puree, not pie filling, for the best flavor.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, brown the butter over medium heat until golden and fragrant. Let it cool slightly.
- In a large bowl, mix the sugar and brown sugar with the browned butter until combined.
- Add pumpkin puree and eggs to the butter mixture; mix until smooth.
- In another bowl, whisk flour, cream of tartar, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- In a small bowl, mix the sugar and cinnamon for coating.
- Roll tablespoon-sized portions of dough into balls. Roll in the cinnamon-sugar mixture.
- Place on a baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Best ways to enjoy it
Serve these cookies warm with a glass of milk or hot coffee. They pair well with vanilla ice cream. Consider making a cookie platter to share during gatherings.
Storage and reheating tips
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container for up to three months. Reheat in the microwave for 10-15 seconds.
Helpful cooking tips
- Always brown the butter carefully to avoid burning; it should smell nutty.
- Use a cookie scoop for consistent sizing.
- Allow cookies to cool completely before storing to prevent sogginess.
Creative twists
- Substitute half the pumpkin with applesauce for a different texture.
- Add chocolate chips or nuts for added richness.
- Experiment with different spices like nutmeg or ginger.
FAQ
Can I use salted butter?
Yes, but reduce the added salt in the recipe.
Is it necessary to chill the dough?
Chilling helps but is not required for this recipe.
Can I double the recipe?
Yes, simply double all ingredients and adjust baking time if needed.
Pumpkin Snickerdoodles
- Total Time: 32 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These soft and flavorful pumpkin snickerdoodles are coated with a cinnamon sugar mixture, perfect for fall gatherings or a sweet treat any time of year.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup sugar (for coating)
- 1 tablespoon cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, brown the butter over medium heat until golden and fragrant. Let it cool slightly.
- In a large bowl, mix the sugar and brown sugar with the browned butter until combined.
- Add pumpkin puree and eggs to the butter mixture; mix until smooth.
- In another bowl, whisk flour, cream of tartar, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- In a small bowl, mix the sugar and cinnamon for coating.
- Roll tablespoon-sized portions of dough into balls. Roll in the cinnamon-sugar mixture.
- Place on a baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use pure pumpkin puree, not pie filling, for the best flavor. Always brown the butter carefully to avoid burning; it should smell nutty.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, snickerdoodles, cookies, fall recipes, holiday treats