Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are the perfect fall dessert! I love Snickerdoodles with my whole heart!

In an effort to make all the fall things, I decided to add pumpkin to my snickerdoodle cookie recipe. I loved it and so did Ellie, the cookies were cooling on the counter and Ellie climb up on the stools and started picking the centers out of each of the cookies. I decided I just better give her one of those. Notice the cookie face and they wild hair!

Snickerdoodles are my favorite cookie lately and these did not disappoint! Adding pumpkin puree to anything is always a win in my opinion! These tasted super yummy! Give them a try!

Pumpkin Snickerdoodles

Ingredients

Pumpkin Cookies

1 cup (220g) unsalted butter
1 1/2 cups (280g) dark brown sugar, packed
1 large egg yolk
3 tbsp. pure maple syrup
1 tsp vanilla extract
1/3 cup (80g) pumpkin puree
2 1/4 cups (280g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon

Coating

- 2 tbsp. brown sugar
- 2 tbsp. granulated sugar
- 1 tsp cinnamon

Pumpkin Snickerdoodles

Directions

1. First, brown the butter in a saucepan. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color.
2. Pour the butter into a measuring cup to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a little bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
3. Preheat the oven to 350F and line a large baking sheet with parchment paper.
4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
5. In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
6. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
7. Add in all of the dry ingredients and use a rubber spatula to fold into the dough.
8. Off to the side, mix together the coating ingredients in a small dish.
9. Use a large cookie scoop, 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. If it’s sticky you can put it in the fridge for a bit to solidify it up a little.
10. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature.
11. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
12. Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.

Pumpkin Snickerdoodles

TIPS AND TRICKS

STORAGE: You can store cookies in an airtight container for up to 5 days. You can also freeze them for up to 6 months.

PUMPKIN: A lot of people think pie filling and puree are the same thing, but it’s not! Pumpkin pie filling has added spices and the puree does not. It will change the taste of your cookie.

CHILL BABY: Make sure to chill your batter before baking. It makes a huge difference on how your cookies will turn out. Your cookies will stay fluffy instead of spreading out all over the pan.

Pumpkin Snickerdoodles

Why are they called snickerdoodles?

The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don’t have anything to do with snails or noodles, though—they’re actually delicious-looking German cinnamon rolls.