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Pumpkin Snickerdoodles on a plate with one broken in half.
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5 from 3 votes

Pumpkin Snickerdoodles

Indulge in the flavors of Fall with our Pumpkin Snickerdoodles recipe! Soft, spiced, and so delicious - a must-try twist on a classic cookie.
Prep Time20 minutes
Cook Time10 minutes
Refrigeration Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin snickerdoodles
Servings: 24 cookies
Calories: 95kcal
Author: Kelsey Crist

Ingredients

Instructions

  • To make brown butter: In a small pot, melt the butter over medium heat, whisking constantly. After it fully melts, the butter will foam up and then start to turn golden brown. When the butter is golden brown, take it off the heat immediately and pour it into a small bowl. Let cool for 10 minutes.
    Melted butter for The Old Spaghetti Factory's Mizithra Pasta.
  • In a large mixing bowl or the bowl of a stand mixer, mix brown butter, sugar, and brown sugar.
    Brown butter and sugar mixed together.
  • Add pumpkin puree, egg yolk, and vanilla. Mix until the egg is fully incorporated.
    Brown butter, sugar, pumpkin puree, and egg mixed together.
  • In a separate bowl, add the dry ingredients (flour, pumpkin pie spice, baking soda, cream of tartar, and salt). Stir to combine.
    Dry ingredients for cookies in a glass bowl.
  • While mixing on low speed, add the dry ingredients to the wet ingredients. Mix until a dough forms. The dough should be soft but not sticky. Cover and chill for at least 1 hour in the fridge.
    Pumpkin Snickerdoodle dough in a mixing bowl.
  • During the last 15 minutes of chilling time, preheat the oven to 350. In a small bowl, make the cinnamon sugar mixture (1/3 cup sugar + 2 teaspoons cinnamon).
    Cinnamon sugar mixed together in a white bowl.
  • Remove the dough from the fridge and roll into 1-inch balls. Roll in cinnamon sugar and place on a greased baking sheet.
    balls of cookie dough rolled in cinnamon sugar on a baking sheet.
  • Bake for 10 minutes. DO NOT OVER-BAKE. Let cool on the pan completely.
    Pumpkin Snickerdoodles on a baking sheet.
  • Once the cookies are cool, serve and enjoy!
    Pumpkin Snickerdoodles on a plate with one broken in half.

Notes

  • If you want flatter cookies, then press them down with a spatula right out of the oven. 
  • You can use regular melted butter instead of browned butter if desired.
  • Store in an airtight container at room temperature. Enjoy within a few days of baking.

Nutrition

Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 103mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 527IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.5mg