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Pumpkin and Spice Snickerdoodles

Soft and chewy with the flavors of fall wrapped into one bite.
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Ingredients

  • 9 T butter, melted, browned, cooled for at least 15 minutes before using
  • 1/2 c granulated sugar
  • 1/3 c dark brown sugar
  • 1/4 c pumpkin puree
  • 1 large egg YOLK
  • 1 t vanilla

Dry Ingredients:

  • 1-1/2 c all purpose flour-fluffed, spooned and leveled
  • 1-1/2 t pumpkin pie spice
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/4 t cream of tartar

Rolling Sugar:

  • 1/4 c granulated sugar
  • 1 t cinnamon
  • 1/2 t pumpkin pie spice

Instructions

  • Over medium low heat, Melt butter in small saucepan. Stir frequently as it transitions from bubbling to foaming. Once you see a golden brown color sneek through the foam, stir briefly and remove from heat. Pour it into a glass measuring cup to cool for about 15 minutes before using in the recipe. Whisk it occasionally to help with the cooling process while you gather the other ingredients.
  • * Egg and pumpkin puree should be at room temperature before combining mixture.
  • Preheat oven to 350℉.
  • In a medium bowl, add the sugars and whisk together to combine. Set aside to wait for browned butter to be cooled sufficiently before using.
  • In a small bowl, whisk together the dry ingredients and set aside.
  • Add the cooled browned butter to the sugars and whisk to blend in.
  • Add in the pumpkin puree until well combined.
  • Whisk in egg YOLK and vanilla.
  • Using a spatula or wooden spoon, stir in dry ingredients until no remnants of flour are visible.
  • Cover and refrigerate for a couple of hours.
  • Scoop with a 1-1/2 T cookie scoop onto a rimmed cookie sheet lined with parchment paper 2" apart.
  • Roll each scoop into a ball and then into the spiced sugar mixture to thoroughly coat. Return to the cookie sheet.
  • **Keep the remainder of the dough chilled until you are ready to prep the second pan.
  • Bake in a 350℉ oven on the middle rack for 12 minutes.
  • Place cookie sheet on a cooling rack. Allow cookies to completely cool before removing from pan.
  • Once cooled, place in a storage container or plastic bag.