These Pumpkin Snickerdoodle Cookies are packed with warm fall spices, rolled in cinnamon sugar, and best served warm over a scoop of vanilla ice cream.
These Pumpkin Snickerdoodle Cookies are my fall twist on the viral “cookie over ice cream trend”, and they might be my favorite version yet. If you arent familiar with the trend, it is when you put a freshly baked, warm, oversized chocolate chip cookie on top of cold scoops of vanilla ice cream. This version does a soft and chewy snickerdoodle cookie that has warm pumpkin spice flavors and a cinnamon sugar coating. These cookies are the perfect cozy fall dessert, especially when served warm over a scoop of vanilla ice cream. Bonus if you add a drizzle of caramel.
The combination of a warm pumpkin snickerdoodle cookie and cold, creamy ice cream is so simple but so good. As the ice cream starts to melt into the cookie, you get the perfect mix of textures and flavors in every bite. It’s an easy fall dessert that’s great for entertaining or a cozy night at home.
Pumpkin Snickerdoodle Cookies
Ingredients
For the cookies:
- 300 g 2 1/2 cups all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp ginger
- 226 g 1 cup unsalted butter, cubed
- 200 g 1 cup granulated sugar
- 100 g 1/2 cup light brown sugar
- 120 g 1/2 cup pumpkin puree
- 2 egg yolks
- 1 tsp vanilla extract
For the Cinnamon Sugar:
- 50 g 1/4 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 375. Brown the butter: Melt the butter in a saucepan over medium heat, stirring frequently, until it foams and the milk solids turn golden brown and smell nutty, about 5–7 minutes.
- In a bowl whisk the all-purpose flour, cream of tartar, baking soda, cinnamon, salt, nutmeg and ginger. Set aside.
- In a large bowl combine the browned butter, granulated sugar and brown sugar.
- Whisk the pumpkin puree, egg yolks and vanilla extract and then add it into the butter sugar mixture.
- Add the dry ingredients all at once and fold until just combined. This is a pretty wet cookie, but you should be able to roll it into a soft ball. Add a touch more flour as needed.
- Mix the granulated sugar and cinnamon in a small bowl. Using a large cookie scoop, scoop dough and roll in cinnamon sugar. Transfer onto lined baking sheets. Bake cookies for about 9 minutes. Note: be sure to adjust the baking time if your cookies are smaller/larger, and if you want them more gooey over your ice cream)
Video
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