Pumpkin Snickerdoodle Cookie Recipe: Best Brown Butter Treats
Delight in the perfect blend of pumpkin and spice with these delicious Pumpkin Snickerdoodle cookies. A fall favorite!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Mix in the pumpkin puree and eggs until well blended.
- In another bowl, combine the flour, baking soda, cream of tartar, spices, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Drop rounded tablespoons of dough onto a baking sheet.
- Bake for 10-12 minutes, or until lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For an added spice kick, try adding 1/2 teaspoon of ground cloves.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Brown Butter Chocolate Chip Cinnamon Cookies