Pumpkin Snickerdoodle
A delicious and chewy treat
Equipment
- 1 Cookie Sheet
- Parchment Paper
- Mixing bowl
- Measuring cup
- Measuring spoons
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby's pumpkin puree room temperature (I prefer to bake a pie pumpkin instead. I then mash to 2/3 cups)
- 1/2 cup granulated sugar
- 1/4 to 1/2 cup + 2 tablespoon dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons spoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Instructions
- Preheat the oven to 350F/180 C. Line two bakingtrays with parchment paper and set them aside.Brown the butter over medium heat in a large stainless steelpan. While it cooks it will foam, pop, and crackle. This is normal! Standnearby, watch, and stir it occasionally so it doesn’t burn. When the bottom iscovered in brown bits of butter and it smells nutty, remove the pan from theheat.1 cup (226 g) unsalted American butterYou should have just slightly under 1 cup of brownedbutter (184 grams). Pour it into a glass measuring cup and let itchill in the fridge, stirring it every 20minutes, for about 45-60minutes, until a thermometer inserted into the butter reads 70-75 F. Thebutter must be cool but still liquid! If your butter is warmer than thistemperature range, the cookies will spread flat in the oven.2/3 cup (156 g) Libby's Pumpkin Puree or baked pie pumpkinSpread the pumpkin puree onto a plate. Press a stack ofpaper towels into it and soak up the extra liquid. Then scrape the pumpkin intoa pile and re-spread it around the plate. Use a new stack of paper towels tokeep absorbing the extra liquid, until the pumpkin feels dry enough like softplaydough, and now measures roughly 1/3 cup (68-75 grams). If youuse a baked pie pumpkin this will be the perfect consistency and there will beno need to dry out.When the butter is cool, whisk in the brown sugar andgranulated sugar for 1 minute. It should look like wet sand.1/2 cup (108 g) granulated sugar,1/2 cup + 2 tablespoon (128g) dark brown sugarWhisk in the egg yolks, vanilla, and dried pumpkin puree.2 (38 g) large egg yolks,2 teaspoon vanilla extractFold in the flour, pumpkin spice, salt, cream of tartar, andbaking soda until just combined. Set the bowl of dough in the fridge for 5minutes to firm up. If the dough is still soft, you can chillit for longer!1 2/3 cup + 1 tablespoon (208 g) all-purpose flour, 11/2teaspoons pumpkin spice,1 teaspoon baking soda,1/2 teaspoon koshersalt,1teaspoon cream of tartarMeanwhile, in a small bowl, combine the cinnamon and thesugar. Scoop the dough into 3 tbsp-sized balls and roll eachdough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced2-3 inches apart.1/3 cup (67 g) granulated sugar,1 teaspoon groundcinnamonBake the cookies one tray at a time for 10-12minutes or until the edges are golden brown and the middle is puffyand slightly underbaked. Let the tray cool completely on a wire rack thenenjoy!Store leftover cookies in an airtight container at roomtemperature for 2-3 days. If you choose to freeze the cookie dough balls, letthe dough come to room temperature before baking!Original recipe from: cambreabakes.com.
Tried this recipe?Let us know how it was!
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