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½ cup unsalted butter, browned

⅓ cup pumpkin puree, dried (see recipe)

½ cup light brown sugar

½ cup granulated sugar

1 egg yolk*

1 teaspoon vanilla extract

1 ¼ cups all purpose flour

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon salt

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

¼ teaspoon ground ginger

⅓ cup granulated sugar

1 Tablespoon ground cinnamon

Pinch of salt

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1. Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.

2. Combine all the ingredients for the cinnamon sugar mixture. Stir and set aside.

3. Place your ⅓ cup pumpkin puree on a thick paper towel and thoroughly dry it out (I like to wrap it all up and squeeze out all the excess moisture.

4. In a large mixing bowl combine the melted butter, blotted pumpkin puree and sugars. Whisk to combine.

5. Add the egg yolk and vanilla extract and mix well.

6. Add the flour, baking soda, cream of tartar, salt, and spices. Mix until a soft dough forms and no streaks of flour remain.

7. Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them first in the cinnamon sugar mixture to evenly coat on all sides and then 2 inches apart onto the prepared cookie sheet. Bake the cookies for 10 to 12 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.

8. Allow to cool before eating! Enjoy!

Notes:

Brown Butter: Melted brown butter will create a super soft cookie and really deepen the flavor of your pumpkin spiced snickerdoodles. We recommend using unsalted butter, but if all you have on hand is salted butter you can just go down on the salt in the recipe by ¼ teaspoon!

Brown Sugar + Granulated Sugar: Granulated sugar will give your cookies just enough crunch (and you’ll also use it in the cinnamon sugar!) and brown sugar will deepen the flavor and keep the cookies super moist.

Eggs: Pumpkin puree will provide additional structure to the cookies. Because of this, a whole egg leads to a cakey pumpkin cookie. To get a soft chewy one you’ll use just 1 egg yolk. You can save your whites and make macarons or a pavlova to eliminate any food waste!

Vanilla Extract

Pumpkin Puree: We recommend using a firmer pumpkin puree for this pumpkin cookies recipe as watery pumpkin can lead to a cakier cookie. We love the Libby’s, One-Pie Pumpkin, and Nature’s Promise. Whatever brand of pumpkin you get, just double check it’s 100% pure pumpkin puree and not pumpkin pie mix!

Flour: All purpose flour works great in these cookies as well as a 1:1 gluten free blend if you’re looking to make these gluten free! We love Bob’s Red Mill 🙂

Baking Soda + Cream of Tartar: A combination of baking soda and cream of tartar will give the cookies your cookies the perfect rise and create that perfect, slightly acidic bite signature to snickerdoodles.

Spices: All snickerdoodles are rolled in a perfectly spiced cinnamon sugar mixture, and these soft pumpkin snickerdoodles are no exception. You’ll need cinnamon for the coating and a combination of cinnamon and nutmeg in the cookies to create the ultimate fall spiced cookie.

Underbake them: Remember that ovens tend to vary a great deal, so make sure to keep any eye on the first batch of snickerdoodles you put in the oven to figure out the perfect amount of time for you oven!

Don’t over mix the cookie dough: Once you add the dry ingredients into the wet ingredients, you’ll want to cool it on the mixing. Overmixing causes gluten to develop in your cookies which can lead to a tough, chewy cookie. As soon as no streaks of flour remain stop mixing!