Chewy Pumpkin Snickerdoodle Cookies
These aren't the cakey pumpkin cookies you're used to. This recipe uses brown butter for a nutty flavor and only egg yolks for richness. The most important step is squeezing the excess moisture out of the pumpkin puree, which is what guarantees a chewy, dense cookie instead of a soft, puffy one.
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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.
Notes
Drying the pumpkin is essential for proper cookie texture. Use Libby's pumpkin puree for best results.
Tried this recipe?Leave a comment below & let me know!