Description
A delicious and easy recipe for pumpkin snickerdoodle cookies featuring browned butter, warm spices, and the perfect chewy texture that you’ll love making at home.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- Pinch nutmeg
Instructions
- Brown the Butter: Heat butter in medium saucepan over medium heat, stirring constantly until golden brown and fragrant (about 5 minutes). Let cool slightly.
- Mix Wet Ingredients: In large bowl, whisk together browned butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until creamy.
- Combine Dry Ingredients: In separate bowl, mix flour, baking soda, cinnamon, salt, and nutmeg until evenly distributed.
- Form Dough: Gradually add dry ingredients to wet mixture until just combined. Avoid overmixing to prevent tough cookies.
- Chill Dough: Cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare for Baking: Preheat oven to 350°F (175°C). Mix granulated sugar and cinnamon in shallow dish for rolling.
- Shape and Roll: Scoop tablespoon-sized balls, roll in cinnamon-sugar mixture, place 2 inches apart on ungreased baking sheets.
- Bake: Bake 10-12 minutes until edges are lightly golden. Centers should look slightly underbaked for optimal chewiness.
Notes
- Watch butter carefully while browning – it can go from perfect to burnt quickly, so stir constantly
- Don’t skip chilling the dough, as warm dough spreads too much and creates thin cookies
- Use a cookie scoop for uniform sizes that bake evenly and look professionally made
- Store dough balls in freezer for up to 3 months, baking directly from frozen with extra minute
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 calories
- Sugar: 16g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pumpkin snickerdoodle recipe, pumpkin cookies, snickerdoodle, fall cookies, browned butter cookies, cinnamon sugar cookies