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Pumpkin Snickerdoodle Cookies

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Delightful pumpkin snickerdoodle cookies that combine warm spices and pumpkin for a seasonal treat.

Ingredients

Scale
  • 1 cup brown butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tablespoon cinnamon (for rolling)

Instructions

  1. Brown the butter in a saucepan over medium heat, stirring until it turns golden brown and smells nutty, about 5-7 minutes.
  2. Mix the cooled brown butter with granulated sugar and brown sugar until smooth.
  3. Add the pumpkin puree and eggs one at a time, mixing until incorporated.
  4. Combine dry ingredients in another bowl and gradually add to the wet mixture, folding gently.
  5. Chill the dough in the refrigerator for at least 30 minutes.
  6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  7. Make a cinnamon-sugar coating by mixing granulated sugar and cinnamon.
  8. Shape the dough into balls and roll in the cinnamon-sugar mixture.
  9. Bake for 10-12 minutes, until the edges are golden.
  10. Cool on a wire rack before serving.

Notes

Serve with warm cider or vanilla ice cream for a delightful twist.

Nutrition

Keywords: cookies, pumpkin, snickerdoodle, fall, dessert

Find it online: https://cleanplatecravings.com/one-bowl-pumpkin-snickerdoodle-cookies-autumn-bake/