Pumpkin Snickerdoodle Cookies
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.
Ingredients
Serves 12 cookies
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)