Brown Butter Pumpkin Snickerdoodles Irresistible Treat

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- 1 cup unsalted butter (brown butter) - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 cup canned pumpkin puree (not pumpkin pie filling) - 1 large egg - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1/4 teaspoon cream of tartar - 1/4 cup granulated sugar (for rolling) - 1 tablespoon cinnamon (for rolling) Using unsalted brown butter is key. It gives the cookies a deep, nutty flavor. Brown butter adds a rich taste that pairs well with pumpkin. Be sure to watch it carefully as it cooks. You want it golden brown, not burnt. This step makes a big difference in your cookies. To customize your cookies, consider adding more spices. A pinch of ginger or cloves can enhance the flavor. You can also add chopped nuts for a crunch. If you're avoiding gluten, use a gluten-free flour mix. For a vegan version, swap in a flax egg and a plant-based butter. These changes let you enjoy this treat in many ways. {{ingredient_image_1}} To make brown butter, start with unsalted butter. Place it in a saucepan over medium heat. As it melts, stir it gently. You want to watch for the color change. After about 5-7 minutes, it will turn a golden brown. It will also smell nutty. This nutty aroma means you are almost there. Remove it from heat right away. If you let it cook too long, it can burn quickly. First, mix the wet ingredients. Use a large bowl for this. Combine the brown butter, brown sugar, and granulated sugar. Whisk these together until smooth. Next, add the pumpkin puree, egg, and vanilla extract. Mix until everything is combined. In another bowl, whisk together the dry ingredients. This includes flour, baking soda, cinnamon, nutmeg, salt, and cream of tartar. Make sure there are no lumps in the dry mix. Then, combine the wet and dry ingredients. Add the dry mixture slowly to the wet mix, stirring gently. Don’t worry if a few lumps remain. Chilling the dough is key for chewy cookies. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This rest helps the cookies hold their shape. While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Scoop the dough and roll it into balls. Roll each ball in a mix of granulated sugar and cinnamon. Place them on the baking sheets, leaving space between them. Bake for 10-12 minutes. The edges should be set, and the tops slightly cracked. Let them cool on the baking sheet for a few minutes before moving them to a wire rack. To get the right chewiness in your Brown Butter Pumpkin Snickerdoodles, watch your baking time closely. Bake them for 10 to 12 minutes. If you want them chewier, aim for the lower end of that range. The cookies will look slightly underbaked at first. This is okay! They will firm up as they cool. Cooling is just as important. Let them rest on the baking sheet for a few minutes first. This helps them set. Then, transfer them to a wire rack. This way, air circulates and keeps them from getting soggy. Want to spice it up? You can add more flavors to your cookies. Try adding a pinch of ginger or allspice for a warm kick. A dash of vanilla extract can also enhance the flavor. Looking for fun add-ins? Consider chopped nuts, like walnuts or pecans. You could also mix in chocolate chips for a sweet surprise. These additions can make each bite a new experience. Baking cookies seems simple, but mistakes can happen. One common issue is overmixing the dough. This can lead to tough cookies. Mix just until combined. It’s okay if a few lumps remain. Dough consistency matters too. If your dough feels too dry, add a splash of milk. If it’s too sticky, sprinkle a bit of flour. Adjusting the dough can save your cookies and keep them soft. Pro Tips Brown Butter Cooling: Allow the brown butter to cool slightly before adding it to the sugar mixture to prevent cooking the eggs. Chill for Thickness: Chilling the dough is crucial for achieving thick, chewy cookies. Don’t skip this step! Rolling Technique: Roll the cookie dough balls in the cinnamon-sugar mixture twice for an extra flavorful and crunchy exterior. Storage Tips: Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer freshness. {{image_2}} You can easily switch up the flavors in these cookies. Try adding spices like cloves or allspice for a warm twist. If you want a chocolate kick, mix in chocolate chips or chunks. For a nutty flavor, add chopped pecans or walnuts. You can also use different types of sugar. Swap brown sugar for maple sugar to bring a unique taste. If you have a sweet tooth, add a bit of caramel sauce to the dough. If you need gluten-free cookies, use a gluten-free all-purpose flour blend. Brands like Bob’s Red Mill or King Arthur Flour work well. For a vegan version, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use coconut oil instead of butter for a dairy-free option. Just make sure it’s solid before you mix it in. These cookies make great gifts! You can stack them in a clear bag and tie it with a ribbon. Or, place them in a cute box with a note. They are perfect for sharing during holidays or parties. Pair these cookies with warm drinks like chai tea or hot cocoa. The spices in the cookies match nicely with the flavors in the beverages. For a lighter option, serve them with a glass of cold milk or almond milk. Enjoy! To keep your Brown Butter Pumpkin Snickerdoodles fresh, store them in a cool place. Use an airtight container or a zip-top bag. This will help maintain moisture and flavor. For the best results, separate layers with parchment paper. This prevents sticking. You can also add a slice of bread to help keep the cookies soft. Bread absorbs moisture and keeps cookies chewy. You can freeze cookie dough for later. First, scoop the dough into balls. Place them on a baking sheet lined with parchment paper. Freeze for about two hours until firm. Then, transfer the frozen balls to a zip-top bag. Label the bag with the date and type. When ready to bake, you can bake straight from frozen. Just add a couple of extra minutes to the baking time. These cookies stay fresh at room temperature for about one week. Keep them in a cool, dry place. If you notice they feel hard or dry, they may be stale. Look for signs like a change in color or a loss of smell. If that happens, it’s best to toss them and bake a new batch! Brown butter is regular butter that has been cooked until it turns golden brown. This process gives it a nutty flavor. To make it, melt unsalted butter in a saucepan over medium heat. Swirl the pan often. Watch for the color to change to a rich amber. This usually takes about 5 to 7 minutes. The smell will become fragrant and nutty. Brown butter adds depth and richness to your cookies. No, it’s best to use pumpkin puree. Pumpkin pie filling has added sugar and spices. This can change the taste of your cookies. Using pumpkin puree keeps the flavor clean and true. It allows the spices in the cookie to shine through. Stick to the puree for the best results. Look for a few signs. The edges should be set and slightly golden. The tops might look cracked and no longer shiny. You can also press gently; it should feel firm, not doughy. If you are unsure, use a toothpick. If it comes out clean, your cookies are ready! Yes, you can double the recipe. Just keep the same ratios for each ingredient. Use a larger bowl for mixing. Make sure you have enough baking sheets ready. This way, you can bake all your cookies at once. Enjoy sharing more cookies with friends! In this post, we explored the art of cookie baking, focusing on the right ingredients, techniques, and tips. We discussed the importance of using unsalted brown butter and shared customizations for flavor. You learned the step-by-step process, from browning butter to chilling dough for a perfect cookie. In baking, small details matter, so follow each step closely. This guide helps you create tasty cookies for any occasion, ensuring they are fresh and delightful. Enjoy your baking journey, and remember, practice makes perfect!

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Get ready for a fall favorite: Brown Butter Pumpkin Snickerdoodles! These cookies combine the rich flavor of brown butter with the warm spices of pumpkin, creating an irresistible treat perfect for any gathering. I’ll guide you through each step, ensuring you whip up these chewy delights with ease. Whether you’re new to baking or a seasoned pro, you won’t want to miss these tasty tips and tricks. Let’s dive in!

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Why I Love This Recipe

  1. Rich Flavor: The brown butter adds a nutty, deep flavor that elevates these cookies beyond ordinary snickerdoodles.
  2. Perfect Fall Treat: With pumpkin and warm spices, these cookies are a delightful way to celebrate the autumn season.
  3. Chewy Texture: The chilling of the dough ensures the cookies come out thick and chewy, making every bite satisfying.
  4. Easy to Make: This recipe is straightforward and requires minimal ingredients, making it perfect for bakers of all skill levels.

Ingredients

List of Ingredients

– 1 cup unsalted butter (brown butter)

– 1 cup packed brown sugar

– 1/2 cup granulated sugar

– 1 cup canned pumpkin puree (not pumpkin pie filling)

– 1 large egg

– 2 teaspoons vanilla extract

– 3 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon cinnamon

– 1/2 teaspoon nutmeg

– 1/2 teaspoon salt

– 1/4 teaspoon cream of tartar

– 1/4 cup granulated sugar (for rolling)

– 1 tablespoon cinnamon (for rolling)

Using unsalted brown butter is key. It gives the cookies a deep, nutty flavor. Brown butter adds a rich taste that pairs well with pumpkin. Be sure to watch it carefully as it cooks. You want it golden brown, not burnt. This step makes a big difference in your cookies.

Optional Ingredients

To customize your cookies, consider adding more spices. A pinch of ginger or cloves can enhance the flavor. You can also add chopped nuts for a crunch. If you’re avoiding gluten, use a gluten-free flour mix. For a vegan version, swap in a flax egg and a plant-based butter. These changes let you enjoy this treat in many ways.

Step-by-Step Instructions

Preparation of Brown Butter

To make brown butter, start with unsalted butter. Place it in a saucepan over medium heat. As it melts, stir it gently. You want to watch for the color change. After about 5-7 minutes, it will turn a golden brown. It will also smell nutty. This nutty aroma means you are almost there. Remove it from heat right away. If you let it cook too long, it can burn quickly.

Mixing Wet and Dry Ingredients

First, mix the wet ingredients. Use a large bowl for this. Combine the brown butter, brown sugar, and granulated sugar. Whisk these together until smooth. Next, add the pumpkin puree, egg, and vanilla extract. Mix until everything is combined. In another bowl, whisk together the dry ingredients. This includes flour, baking soda, cinnamon, nutmeg, salt, and cream of tartar. Make sure there are no lumps in the dry mix. Then, combine the wet and dry ingredients. Add the dry mixture slowly to the wet mix, stirring gently. Don’t worry if a few lumps remain.

Chilling the Dough and Baking

Chilling the dough is key for chewy cookies. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This rest helps the cookies hold their shape. While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Scoop the dough and roll it into balls. Roll each ball in a mix of granulated sugar and cinnamon. Place them on the baking sheets, leaving space between them. Bake for 10-12 minutes. The edges should be set, and the tops slightly cracked. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.

Tips & Tricks

Achieving the Perfect Texture

To get the right chewiness in your Brown Butter Pumpkin Snickerdoodles, watch your baking time closely. Bake them for 10 to 12 minutes. If you want them chewier, aim for the lower end of that range. The cookies will look slightly underbaked at first. This is okay! They will firm up as they cool.

Cooling is just as important. Let them rest on the baking sheet for a few minutes first. This helps them set. Then, transfer them to a wire rack. This way, air circulates and keeps them from getting soggy.

Flavor Enhancements

Want to spice it up? You can add more flavors to your cookies. Try adding a pinch of ginger or allspice for a warm kick. A dash of vanilla extract can also enhance the flavor.

Looking for fun add-ins? Consider chopped nuts, like walnuts or pecans. You could also mix in chocolate chips for a sweet surprise. These additions can make each bite a new experience.

Avoiding Common Mistakes

Baking cookies seems simple, but mistakes can happen. One common issue is overmixing the dough. This can lead to tough cookies. Mix just until combined. It’s okay if a few lumps remain.

Dough consistency matters too. If your dough feels too dry, add a splash of milk. If it’s too sticky, sprinkle a bit of flour. Adjusting the dough can save your cookies and keep them soft.

Pro Tips

  1. Brown Butter Cooling: Allow the brown butter to cool slightly before adding it to the sugar mixture to prevent cooking the eggs.
  2. Chill for Thickness: Chilling the dough is crucial for achieving thick, chewy cookies. Don’t skip this step!
  3. Rolling Technique: Roll the cookie dough balls in the cinnamon-sugar mixture twice for an extra flavorful and crunchy exterior.
  4. Storage Tips: Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer freshness.

Variations

Alternative Flavor Combinations

You can easily switch up the flavors in these cookies. Try adding spices like cloves or allspice for a warm twist. If you want a chocolate kick, mix in chocolate chips or chunks. For a nutty flavor, add chopped pecans or walnuts.

You can also use different types of sugar. Swap brown sugar for maple sugar to bring a unique taste. If you have a sweet tooth, add a bit of caramel sauce to the dough.

Dietary Modifications

If you need gluten-free cookies, use a gluten-free all-purpose flour blend. Brands like Bob’s Red Mill or King Arthur Flour work well. For a vegan version, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens.

You can also use coconut oil instead of butter for a dairy-free option. Just make sure it’s solid before you mix it in.

Fun Serving Ideas

These cookies make great gifts! You can stack them in a clear bag and tie it with a ribbon. Or, place them in a cute box with a note. They are perfect for sharing during holidays or parties.

Pair these cookies with warm drinks like chai tea or hot cocoa. The spices in the cookies match nicely with the flavors in the beverages. For a lighter option, serve them with a glass of cold milk or almond milk. Enjoy!

Storage Info

Best Practices for Cookie Storage

To keep your Brown Butter Pumpkin Snickerdoodles fresh, store them in a cool place. Use an airtight container or a zip-top bag. This will help maintain moisture and flavor.

For the best results, separate layers with parchment paper. This prevents sticking. You can also add a slice of bread to help keep the cookies soft. Bread absorbs moisture and keeps cookies chewy.

Freezing Instructions

You can freeze cookie dough for later. First, scoop the dough into balls. Place them on a baking sheet lined with parchment paper. Freeze for about two hours until firm.

Then, transfer the frozen balls to a zip-top bag. Label the bag with the date and type. When ready to bake, you can bake straight from frozen. Just add a couple of extra minutes to the baking time.

Shelf Life

These cookies stay fresh at room temperature for about one week. Keep them in a cool, dry place.

If you notice they feel hard or dry, they may be stale. Look for signs like a change in color or a loss of smell. If that happens, it’s best to toss them and bake a new batch!

FAQs

What is brown butter and how is it made?

Brown butter is regular butter that has been cooked until it turns golden brown. This process gives it a nutty flavor. To make it, melt unsalted butter in a saucepan over medium heat. Swirl the pan often. Watch for the color to change to a rich amber. This usually takes about 5 to 7 minutes. The smell will become fragrant and nutty. Brown butter adds depth and richness to your cookies.

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pumpkin puree. Pumpkin pie filling has added sugar and spices. This can change the taste of your cookies. Using pumpkin puree keeps the flavor clean and true. It allows the spices in the cookie to shine through. Stick to the puree for the best results.

How do I know when my cookies are done baking?

Look for a few signs. The edges should be set and slightly golden. The tops might look cracked and no longer shiny. You can also press gently; it should feel firm, not doughy. If you are unsure, use a toothpick. If it comes out clean, your cookies are ready!

Can I double the recipe easily?

Yes, you can double the recipe. Just keep the same ratios for each ingredient. Use a larger bowl for mixing. Make sure you have enough baking sheets ready. This way, you can bake all your cookies at once. Enjoy sharing more cookies with friends!

In this post, we explored the art of cookie baking, focusing on the right ingredients, techniques, and tips. We discussed the importance of using unsalted brown butter and shared customizations for flavor. You learned the step-by-step process, from browning butter to chilling dough for a perfect cookie.

In baking, small details matter, so follow each step closely. This guide helps you create tasty cookies for any occasion, ensuring they are fresh and delightful. Enjoy your baking journey, and remember, practice makes perfec

- 1 cup unsalted butter (brown butter) - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 cup canned pumpkin puree (not pumpkin pie filling) - 1 large egg - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1/4 teaspoon cream of tartar - 1/4 cup granulated sugar (for rolling) - 1 tablespoon cinnamon (for rolling) Using unsalted brown butter is key. It gives the cookies a deep, nutty flavor. Brown butter adds a rich taste that pairs well with pumpkin. Be sure to watch it carefully as it cooks. You want it golden brown, not burnt. This step makes a big difference in your cookies. To customize your cookies, consider adding more spices. A pinch of ginger or cloves can enhance the flavor. You can also add chopped nuts for a crunch. If you're avoiding gluten, use a gluten-free flour mix. For a vegan version, swap in a flax egg and a plant-based butter. These changes let you enjoy this treat in many ways. {{ingredient_image_1}} To make brown butter, start with unsalted butter. Place it in a saucepan over medium heat. As it melts, stir it gently. You want to watch for the color change. After about 5-7 minutes, it will turn a golden brown. It will also smell nutty. This nutty aroma means you are almost there. Remove it from heat right away. If you let it cook too long, it can burn quickly. First, mix the wet ingredients. Use a large bowl for this. Combine the brown butter, brown sugar, and granulated sugar. Whisk these together until smooth. Next, add the pumpkin puree, egg, and vanilla extract. Mix until everything is combined. In another bowl, whisk together the dry ingredients. This includes flour, baking soda, cinnamon, nutmeg, salt, and cream of tartar. Make sure there are no lumps in the dry mix. Then, combine the wet and dry ingredients. Add the dry mixture slowly to the wet mix, stirring gently. Don’t worry if a few lumps remain. Chilling the dough is key for chewy cookies. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This rest helps the cookies hold their shape. While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Scoop the dough and roll it into balls. Roll each ball in a mix of granulated sugar and cinnamon. Place them on the baking sheets, leaving space between them. Bake for 10-12 minutes. The edges should be set, and the tops slightly cracked. Let them cool on the baking sheet for a few minutes before moving them to a wire rack. To get the right chewiness in your Brown Butter Pumpkin Snickerdoodles, watch your baking time closely. Bake them for 10 to 12 minutes. If you want them chewier, aim for the lower end of that range. The cookies will look slightly underbaked at first. This is okay! They will firm up as they cool. Cooling is just as important. Let them rest on the baking sheet for a few minutes first. This helps them set. Then, transfer them to a wire rack. This way, air circulates and keeps them from getting soggy. Want to spice it up? You can add more flavors to your cookies. Try adding a pinch of ginger or allspice for a warm kick. A dash of vanilla extract can also enhance the flavor. Looking for fun add-ins? Consider chopped nuts, like walnuts or pecans. You could also mix in chocolate chips for a sweet surprise. These additions can make each bite a new experience. Baking cookies seems simple, but mistakes can happen. One common issue is overmixing the dough. This can lead to tough cookies. Mix just until combined. It’s okay if a few lumps remain. Dough consistency matters too. If your dough feels too dry, add a splash of milk. If it’s too sticky, sprinkle a bit of flour. Adjusting the dough can save your cookies and keep them soft. Pro Tips Brown Butter Cooling: Allow the brown butter to cool slightly before adding it to the sugar mixture to prevent cooking the eggs. Chill for Thickness: Chilling the dough is crucial for achieving thick, chewy cookies. Don’t skip this step! Rolling Technique: Roll the cookie dough balls in the cinnamon-sugar mixture twice for an extra flavorful and crunchy exterior. Storage Tips: Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer freshness. {{image_2}} You can easily switch up the flavors in these cookies. Try adding spices like cloves or allspice for a warm twist. If you want a chocolate kick, mix in chocolate chips or chunks. For a nutty flavor, add chopped pecans or walnuts. You can also use different types of sugar. Swap brown sugar for maple sugar to bring a unique taste. If you have a sweet tooth, add a bit of caramel sauce to the dough. If you need gluten-free cookies, use a gluten-free all-purpose flour blend. Brands like Bob’s Red Mill or King Arthur Flour work well. For a vegan version, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use coconut oil instead of butter for a dairy-free option. Just make sure it’s solid before you mix it in. These cookies make great gifts! You can stack them in a clear bag and tie it with a ribbon. Or, place them in a cute box with a note. They are perfect for sharing during holidays or parties. Pair these cookies with warm drinks like chai tea or hot cocoa. The spices in the cookies match nicely with the flavors in the beverages. For a lighter option, serve them with a glass of cold milk or almond milk. Enjoy! To keep your Brown Butter Pumpkin Snickerdoodles fresh, store them in a cool place. Use an airtight container or a zip-top bag. This will help maintain moisture and flavor. For the best results, separate layers with parchment paper. This prevents sticking. You can also add a slice of bread to help keep the cookies soft. Bread absorbs moisture and keeps cookies chewy. You can freeze cookie dough for later. First, scoop the dough into balls. Place them on a baking sheet lined with parchment paper. Freeze for about two hours until firm. Then, transfer the frozen balls to a zip-top bag. Label the bag with the date and type. When ready to bake, you can bake straight from frozen. Just add a couple of extra minutes to the baking time. These cookies stay fresh at room temperature for about one week. Keep them in a cool, dry place. If you notice they feel hard or dry, they may be stale. Look for signs like a change in color or a loss of smell. If that happens, it’s best to toss them and bake a new batch! Brown butter is regular butter that has been cooked until it turns golden brown. This process gives it a nutty flavor. To make it, melt unsalted butter in a saucepan over medium heat. Swirl the pan often. Watch for the color to change to a rich amber. This usually takes about 5 to 7 minutes. The smell will become fragrant and nutty. Brown butter adds depth and richness to your cookies. No, it’s best to use pumpkin puree. Pumpkin pie filling has added sugar and spices. This can change the taste of your cookies. Using pumpkin puree keeps the flavor clean and true. It allows the spices in the cookie to shine through. Stick to the puree for the best results. Look for a few signs. The edges should be set and slightly golden. The tops might look cracked and no longer shiny. You can also press gently; it should feel firm, not doughy. If you are unsure, use a toothpick. If it comes out clean, your cookies are ready! Yes, you can double the recipe. Just keep the same ratios for each ingredient. Use a larger bowl for mixing. Make sure you have enough baking sheets ready. This way, you can bake all your cookies at once. Enjoy sharing more cookies with friends! In this post, we explored the art of cookie baking, focusing on the right ingredients, techniques, and tips. We discussed the importance of using unsalted brown butter and shared customizations for flavor. You learned the step-by-step process, from browning butter to chilling dough for a perfect cookie. In baking, small details matter, so follow each step closely. This guide helps you create tasty cookies for any occasion, ensuring they are fresh and delightful. Enjoy your baking journey, and remember, practice makes perfect!

Brown Butter Pumpkin Snickerdoodles

Deliciously soft and chewy cookies with a hint of pumpkin and warm spices, rolled in cinnamon sugar.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter (brown butter)
  • 1 cup packed brown sugar
  • 1 2 cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 2 teaspoon nutmeg
  • 1 2 teaspoon salt
  • 1 4 teaspoon cream of tartar
  • 1 4 cup granulated sugar (for rolling)
  • 1 tablespoon cinnamon (for rolling)

Instructions
 

  • Prepare the Brown Butter: In a saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and starts to smell nutty (about 5-7 minutes). Remove from heat and let it cool slightly.
  • Mix Wet Ingredients: In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until well combined. Then, add the pumpkin puree, egg, and vanilla extract. Mix until everything is smoothly incorporated.
  • Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and cream of tartar until well blended.
  • Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Don’t overmix; it’s fine if a few lumps remain.
  • Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, this helps in making the cookies thicker and chewier.
  • Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Form the Cookies: In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon of cinnamon. Using a cookie scoop or a tablespoon, scoop the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheets, spaced about 2 inches apart.
  • Bake the Cookies: Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked. Remove from the oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

Chilling the dough helps achieve thicker and chewier cookies.
Keyword cookies, dessert, fall, pumpkin, snickerdoodles

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