Snickerdoodle Brown Sugar Pumpkin Cookie Recipe
These Brown Sugar Pumpkin Snickerdoodle Cookies are thick, chewy, and so addictive! Coated in cinnamon sugar, these pumpkin cookies are perfectly balanced in sweetness. This recipe is baked with pantry-friendly ingredients like brown sugar, cinnamon, pumpkin pie spice, pumpkin puree, and flour. Plus, they're ready in less than an hour. So easy to make with few ingredients.
Equipment
- 2 Medium mixing bowls
- small mixing bowl
- Parchment paper
- Baking sheet
- Electric hand mixer or wire whisk
- Measuring Cups and Spoons
- 2-inch cookie scoop (or similar)
- Wire rack
Ingredients
Brown Sugar Pumpkin Cookie:
- ½ cup unsalted butter (melted and cooled)
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 6 tablespoons blotted pumpkin puree (start with a 1/2 cup, see instructions below)
- 1 ½ cups all-purpose flour (scooped and leveled)
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Cinnamon Sugar Coating:
- ½ cup sugar
- 2 tablespoons ground cinnamon
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Pumpkin Puree: Spread 8 heaping tablespoons of pumpkin puree onto a stack of paper towels. Blot to remove excess moisture. Repeat as needed until you’re left with 6 tablespoons of blotted pumpkin puree. This step is essential for creating a chewy rather than cakey cookie.
- Mix Wet Ingredients: In a medium bowl, whisk together ½ cup unsalted butter (melted and then cooled) and ¾ cup brown sugar until smooth. Add 2 teaspoons vanilla extract and the 6 tablespoons blotted pumpkin puree, mix until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon pumpkin pie spice, 1 ½ teaspoons ground cinnamon, ¼ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt until evenly mixed.
- Combine Wet and Dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Cover the dough and refrigerate for at least 30 minutes. Chilling the dough ensures thick, chewy cookies.
- Cinnamon Sugar Coating: While the dough chills prepare the cinnamon sugar coating. In a small bowl, mix together the ½ cup of sugar and 2 tablespoons of ground cinnamon.
- Form the Cookies: Once the dough has chilled, use a 2-inch cookie scoop to form dough balls. Roll into a ball and then flatten each one slightly (about an inch thick) with the back of a measuring cup or spatula to ensure the cookies spread evenly. Coat each cookie dough disc in the cinnamon sugar mixture ensuring all sides are covered.
- Bake: Arrange the coated cookie dough discs on the prepared baking sheet, leaving about 2 inches of space between each one. Bake for 12-13 minutes, or until the edges are set and starting to brown, but the centers are still soft and look slightly underdone. Oven temperature can vary slightly, so be sure to check the cookies at the 9-10 minute mark to ensure you don’t overbake them.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. As the cookies cool, they will firm up and develop a chewy texture. The longer they cool, the better their texture and flavor. Enjoy!These Brown Sugar Pumpkin Cookies are perfect for enjoying with a warm cup of coffee or sharing at a Fall party!
