Ingredients (~24 cookies)
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
For the Cookie Dough
- 1 1/2 cups (3 sticks) unsalted butter
- 1 cup pumpkin puree (Libby’s is recommended)
- 1 cup granulated sugar
- 1 cup dark brown sugar, packed
- 4 large egg yolks, room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 2 1/2 tsp pumpkin pie spice
- 2 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp kosher salt
Prepare the Browned Butter and Dehydrate the Pumpkin
Melt butter in a light-colored saucepan over medium heat while continuously stirring.
Continue to cook, swirling the pan, until foamy, deep amber, and nutty.
Place the finished product, including all brown solids, in a glass measuring cup.
Allow to cool in the refrigerator (stirring every 20 minutes) until it is completely cool but still in liquid form (approximately 70°F–75°F).
This process typically takes about 45 minutes to an hour.
While the browned butter is cooling, layer paper towels on your plate, place the pumpkin puree onto the paper towels, and place another layer of paper towels on top of the pumpkin puree to absorb moisture.
Remove the pumpkin from between the layers of paper towels and place the remaining puree back in the centre; repeat this process with new layers of paper towels until you have a dense pumpkin puree that is moist yet resembles soft play-dough.
This is the most important step; if not done properly, you will end up with cookie dough resembling cakes instead of cookies.
When completed, you should have approximately 1/2–2/3 cup of pure dehydrated pumpkin puree.
Create and Cook Cookies
Preheat your oven to 350°F and prepare two baking sheets with parchment paper or foil.
To create the coating for the cookies, combine the granulated sugar (1/2 cup) and cinnamon in a small bowl.
After the browned butter has cooled, combine the cooled browned butter (1 cup), granulated sugar (1 cup), and dark brown sugar (1 cup) in a medium-sized bowl for one minute using a whisk.
The mixture will be similar in appearance to wet sand.
To complete the mixture, whisk in both the egg yolks and vanilla and, last, add the dehydrated pumpkin puree.
To prepare the dry ingredients, in a separate bowl, combine flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
Using a spatula, incorporate the dry ingredients into the wet egg and melted butter mixture until just combined.
The soft cookie dough should be placed in the refrigerator for approximately 5 to 10 minutes before scooping.
With the use of a large cookie scoop (approximately 3 tablespoons), form cookie dough balls, roll in the cinnamon-sugar mixture, and place on the prepared cookie sheets leaving 2 to 3 inches between cookie balls.
Bake one baking sheet of cookies at a time for approximately 10 to 12 minutes or until the edges are golden brown and the centre is puffy but slightly undercooked.
Allow the cookies to cool on the baking sheet completely before removing from it.
Chewy Pumpkin Snickerdoodle Cookies
Ingredients
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
For the Cookie Dough
- 1 1/2 cups unsalted butter 3 sticks
- 1 cup pumpkin puree Libby's is recommended
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 4 large egg yolks room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 2 1/2 tsp pumpkin pie spice
- 2 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp kosher salt
Instructions
- Brown butter in saucepan over medium heat until amber and nutty. Pour into measuring cup, refrigerate 45-60 minutes until cool but liquid, stirring every 20 minutes.
- Spread pumpkin puree between paper towels, pressing to remove moisture. Repeat until texture is dense like play-doh (about 1/2-2/3 cup final amount).
- Preheat oven to 350°F. Line baking sheets with parchment.
- Mix 1/2 cup sugar with cinnamon in small bowl for coating.
- Whisk cooled brown butter with sugars for 1 minute until sandy.
- Whisk in egg yolks, vanilla, and dried pumpkin puree.
- Combine dry ingredients separately, then fold into wet ingredients until just mixed.
- Chill dough 5-10 minutes.
- Scoop 3-tablespoon portions, roll in cinnamon sugar, place on sheets 2-3 inches apart.
- Bake one tray at a time for 10-12 minutes until edges are golden but centers remain puffy.
- Cool completely on baking sheet.
