We interrupt this [totally unscheduled] break from regular recipe posting to present what is, quite possibly, the perfect fall cookie: pumpkin snickerdoodles.
It has been absolutely FOREVER since the last time we spoke, right? Although I’ve continued sending recipes to Wood & Spoon subscribers, it’s been a hot minute since I posted a fresh-from-the-oven kind of thing. I’m planning to catch you all up on the nitty gritty of what I’ve been up to, but for now, let me introduce you to these pumpkin snickerdoodles.
What is a Snickerdoodle?
If you haven’t had the pleasure of experiencing a real-deal snickerdoodle, let me fill you in. Snickerdoodles are chewy drop cookies known for their hint of cinnamon sugar. Just before baking, rounds of dough are tossed in granulated sugar and cinnamon so that baked cookies have a bit of that flavor in every bite. Each finished cookie, often adorned with a crinkled top thanks to the addition of cream of tartar, has a festive look, and because so, snickeredoodles and most common around the holidays.
How to Make Pumpkin Snickerdoodles
These pumpkin cookies are a step above the average snickerdoodles. We start these cookies with browned butter. A little butter sizzles and browns on the stovetop until golden. Brown sugar and regular granulated sugar come next, along with vanilla and eggs. The star ingredient here is the pumpkin. Canned pumpkin puree (not pumpkin pie filling!!) is drained in between layers of paper towel before being added to the wet ingedients. Finally, flour, salt, pumpkin pie spice, and leavening adds to the mix. We roll the finished dough balls in the signature cinnamon sugar and set aside in the fridge to firm up briefly. The finished cookies are soft, chewy, and intensely fall-like. They make me want to cozy up by a fire real bad.
Why Drain the Pumpkin?
In my first two test batches of these cookies, I used undrained pumpkin and found the finished cookies to be cakey in a dry muffin sort of way. The flavor was there, but the texture was lacking. To achieve a true cookie texture, simply drain some of the liquid out of the mix. I used about 4 paper towels and a spare, clean kitchen towel.
These pumpkin snickerdoodles are an excellent addition to your fall menus. They would even make a great add-on to your Thanksgiving menu! Give them a try this week and let me know what you think. Happy Saturday to you all and happy baking!
If you like these cookies you should tryPrint
These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 24 Cookies
- ½ cup canned pumpkin puree
- 1 cup unsalted butter, chopped
- 1 cup brown sugar
- 3/4 cup sugar, divided
- 1 egg
- 2 teaspoons vanilla extract
- 2–1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1–1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
- Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
- Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
- When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.
- Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
- Do not use pumpkin pie filling as a substitute for the pumpkin puree.
- Be sure to adequately chill the dough!