recipe

October 27, 2023

Pumpkin Snickerdoodle Cookies

Pumpkin cookies say fall and Halloween to me almost as much as candy! Pumpkin can be a delicious and nutritious addition to cookies. Pumpkin not only adds a pleasant flavor but also contributes moisture and a unique texture to your cookie recipe but make sure to squeeze as much moisture as you can out of the pumpkin so they aren’t too cakey.

Here is my pumpkin Snickerdoodle cookies and visit other pumpkin recipes on my blog here, and don’t miss the Pumpkin Chocolate Chip Cookies here that use the same pumpkin squeezing technique.

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

Yield: 2 dozen

These cookies are chewy, spiced, and a delicious substitute for pumpkin bread or pie

Ingredients

  • 1 stick unsalted butter
  • 2/3 cup Libbys Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 Tablespoon Molasses
  • 2 large eggs, yolks only
  • 2 teaspoons vanilla extract
  • 1 2/3 cup flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 2 teaspoons powdered sugar
  • 1 teaspoon salt

For Finishing Cookies

  • 1 teaspoon cinnamon
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 350 and line 2 sheet pans with parchment paper
  2. Brown the butter in a pot on the stove. While it cooks, it will foam, sputter, and eventually darken to a golden brown with flecks in it that smell nutty. When this happens, take it off the heat right away - it's easy for those flecks to start turning black and burn, in which case you need to start again.
  3. Pour the butter into a bowl and cool to room temperature.
  4. Empty pumpkin into a dishtowel, cheesecloth, or paper towel and squeeze as much moisture out of it as you can. The pumpkin will have lots of moisture, so you will need to do this a few times. When it is ready, it will feel like play dough and barely make a paper towel imprint of moisture.
  5. Whisk room temperature butter and molasses, then whisk with the sugars until it looks like sand.
  6. Add egg yolks, vanilla, and pumpkin puree and stir
  7. Add flour, pumpkin spice, powdered sugar, and baking soda until combined.
  8. Refrigerate dough for 30 minutes
  9. Meanwhile, combine sugar and cinnamon in a small bowl
  10. Scoop the dough into 1 1/2 Tbsp size balls and roll in the cinnamon sugar
  11. Place balls on a baking sheet 3 inches apart
  12. Bake for 10 minutes
  13. When cookies are done, they will be puffy. After removing them from the stove, flatten them out by pressing them down with a metal spatula.

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