Description
Chewy pumpkin snickerdoodle cookies made with brown butter, pumpkin spice, and a crackly cinnamon-sugar shell. One bowl. No chilling.
Ingredients
170g (¾ cup) unsalted butter, browned
60g (¼ cup) canned pumpkin puree (blotted)
100g (½ cup) granulated sugar
150g (¾ cup) dark brown sugar
1 large egg yolk
2 tsp vanilla extract
210g (1¾ cups) all-purpose flour
¾ tsp baking soda
2 tsp cream of tartar
½ tsp salt
1½ tsp pumpkin pie spice
1½ tsp ground cinnamon
Cinnamon Sugar Coating:
50g (¼ cup) granulated sugar
½ tsp ground cinnamon
¼ tsp pumpkin pie spice
Instructions
1. Brown the butter in a saucepan and let cool for 5–10 minutes.
2. In a bowl, mix browned butter, sugars, pumpkin, egg yolk, and vanilla.
3. Add flour, baking soda, cream of tartar, salt, pumpkin spice, and cinnamon. Mix until combined.
4. Make cinnamon-sugar coating and roll each dough ball in it.
5. Scoop dough, place on a baking sheet, and bake at 350°F (177°C) for 10–11 minutes.
6. Let cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Blot pumpkin puree with paper towels to remove moisture.
Use a cookie scoop for even baking.
Chill dough for 30 minutes if cookies spread too much.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg