Chewy Pumpkin Snickerdoodles (Printable Version)

Soft, chewy pumpkin spiced cookies coated in cinnamon sugar, ideal for autumn gatherings and snacks.

# Ingredients Required:

→ Wet Ingredients

01 - 113 grams unsalted butter
02 - 80 grams dried pumpkin puree
03 - 2 egg yolks
04 - 5 milliliters vanilla extract

→ Sugars

05 - 50 grams granulated sugar
06 - 50 grams dark brown sugar
07 - 25 grams granulated sugar (for coating)

→ Dry Ingredients

08 - 156 grams all-purpose flour
09 - 5 grams pumpkin spice
10 - 3 grams baking soda
11 - 1 gram cream of tartar
12 - 1.5 grams kosher salt
13 - 2.6 grams ground cinnamon (for coating)

# Guide to Cooking:

01 - Preheat oven to 180°C. Line baking trays with parchment paper.
02 - Melt butter over medium heat, stirring occasionally until milk solids turn golden brown. Remove from heat and cool to 21-24°C.
03 - Spread pumpkin puree on a plate and blot with paper towels until it reaches the consistency of soft playdough (approximately 80 grams).
04 - Whisk the cooled browned butter with granulated and dark brown sugars until mixture resembles damp sand.
05 - Incorporate egg yolks and vanilla extract into the butter-sugar mixture, whisking until combined. Gently fold in the dried pumpkin puree.
06 - Fold in flour, pumpkin spice, kosher salt, cream of tartar, and baking soda just until combined. Chill the dough for at least 5 minutes to control spreading.
07 - Mix ground cinnamon and granulated sugar in a small bowl.
08 - Scoop dough into 45-gram balls (approximately 3 tablespoons each), roll in cinnamon-sugar mixture, and place on prepared trays.
09 - Bake one tray at a time for 10 to 12 minutes, or until edges are golden and centers appear puffed. Transfer to wire racks and cool completely before serving.
10 - Store cookies in an airtight container at room temperature for up to 3 days. Dough balls can be frozen for future baking.

# Extra Suggestions:

01 - Browning butter imparts a nutty depth to the cookies. Drying the pumpkin puree prevents a cakey texture. Chilling the dough limits cookie spreading.

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