About this recipe
After a big meal of turkey and dressing on Thanksgiving, you have to enjoy dessert. Pumpkin pie is traditional, but maybe you don’t love it, or you want to try something different.
Christy Davis from Cupcake Cuties Cafe and Bakery in Winston-Salem, North Carolina, shares a pumpkin snickerdoodle recipe, which includes all the flavors of pumpkin pie in the formate of a cookie. This snickerdoodle recipe not only uses pumpkin spice, it actually has the pumpkin in it.
“I think the best thing about this recipe is the browned butter that you start with,” she said.
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When making the browned butter, remove it from the heat once it smells nutty and it turns an amber color. Let it cool a bit before mixing it into the sugar. If the butter is too hot, the cookies won’t set up properly.
Make sure not to over-mix the dough, which will yield a tough and dry cookie. Davis recommends mixing the dough by hand, rather than using an electric hand- or stand-mixer to reduce the risk of over-mixing. Take care not to over-bake the cookies because they will continue to cook once out of the oven.
Ingredients
Pumpkin Snickerdoodle Cookies
Directions
Pumpkin Snickerdoodle Cookies
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Preheat oven to 350°F.
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Brown the butter in a saucepan over medium heat until amber and nutty smelling, then remove from heat.
TIP:
Stop when nutty aroma appears. -
Let the butter cool slightly, then whisk in sugars.
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Whisk in egg yolks, vanilla and pumpkin puree.
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Add dry ingredients and mix gently without over-mixing.
TIP:
Over-mixing will make cookies tough.
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Combine cinnamon and sugar for coating.
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Scoop dough into balls and roll in cinnamon sugar mixture.
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Bake for 8–11 minutes.
TIP:
Do not over-bake; cookies continue cooking after removal.
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