Chewy Pumpkin Snickerdoodles

Introduction

Snickerdoodles are a classic American cookie with their hallmark tang (from cream of tartar) and cinnamon-sugar coating. This fall-inspired version adds a touch of pumpkin for extra chewiness and cozy flavor. The browned butter takes it up a notch with a rich, nutty depth that makes these cookies irresistible. Perfect for autumn gatherings, holiday trays, or just when you need a warm hug in cookie form.

Ingredients

For the Dough:

• 1 cup (226g) unsalted butter, browned and slightly cooled
• 1 cup (200g) granulated sugar
• 1/2 cup (110g) light brown sugar, packed
• 1 large egg yolk
• 1/3 cup (80g) pumpkin purée (not pumpkin pie filling)
• 2 teaspoons vanilla extract
• 2 cups plus 3 tablespoons (270g) all-purpose flour, spooned & leveled
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt

For the Cinnamon-Sugar Coating:

• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of nutmeg (optional, for extra fall flavor)

Instructions

1. Brown the butter:

• In a saucepan over medium heat, melt the butter.
• Stir continuously until it foams, then turns golden brown with a nutty aroma (3–5 minutes).
• Remove from heat, pour into a heatproof bowl, and let cool for 15 minutes.

1. Mix the wet ingredients:

• In a large mixing bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth.
• Add the egg yolk, pumpkin purée, and vanilla extract. Whisk until combined.

1. Combine the dry ingredients:

• In a separate bowl, whisk flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.

1. Make the dough:

• Gradually fold the dry mixture into the wet ingredients until no flour streaks remain.
• Dough will be soft and slightly sticky—this is perfect.

1. Chill the dough:

• Cover with plastic wrap and refrigerate for 30–60 minutes. (Chilling keeps the cookies chewy and prevents spreading too much.)

1. Prepare cinnamon-sugar coating:

• In a small bowl, mix the sugar, cinnamon, and optional nutmeg.

1. Shape and roll:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment.
• Scoop 1.5–2 tablespoons of dough per cookie. Roll into balls, then coat generously in the cinnamon-sugar mixture.

1. Bake:

• Place dough balls on prepared sheets, leaving 2 inches between each.
• Bake for 10–12 minutes, until the edges are set but centers are soft.
• Don’t overbake—cookies will firm up as they cool.

1. Cool:

• Let rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Methods & Tips

• Brown butter tip: Watch closely—burnt butter turns bitter quickly. Remove from heat when golden with brown flecks.
• Pumpkin moisture: Blot pumpkin purée with a paper towel before measuring to prevent excess moisture.
• Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for 2 months.

History

The classic snickerdoodle dates back to late 19th-century America, with roots possibly in German or Dutch baking. Traditionally flavored with cinnamon and cream of tartar, the cookie became a staple in New England. This pumpkin twist is a modern variation, reflecting the autumn obsession with pumpkin spice and cozy seasonal flavors.

Benefits

• Pumpkin adds fiber, vitamins A & C, and natural moisture.
• Brown butter enhances flavor depth with nutty richness.
• Spices like cinnamon, nutmeg, and ginger provide natural warmth and digestive benefits.
• Chewy texture makes these cookies comforting and satisfying.

Nutrition (per cookie, approx. based on 24 cookies)

• Calories: 160
• Carbohydrates: 22g
• Fat: 7g
• Protein: 2g
• Sugar: 12g
• Fiber: 1g

Conclusion

Chewy Pumpkin Snickerdoodles are a delightful seasonal spin on a timeless classic. With browned butter, pumpkin purée, and warm spices, they strike the perfect balance between cozy and indulgent. Great for fall baking days, holiday gifting, or pairing with a hot mug of tea or coffee.