Pumpkin snickerdoodle cookies ✨🤤
Ingredients
1 cup unsalted butter
2/3 cup Libby's Pumpkin Puree, room temperature
1/2 cup granulated sugar
1/2 cup + 2 tablespoon dark brown sugar, packed
2 large egg yolks, room temperature
2 teaspoon vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour, **see notes for measuring**
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
Instructions
•Preheat the oven to 350 F
•Line two baking trays with parchment paper and set them aside.
•Brown the butter over medium heat in a large stainless steel pan. While it cooks it will foam, pop, and crackle. This is normal! stir occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.
•Pour browned butter into a glass measuring cup and let it chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes.
•Spread the pumpkin puree onto a plate. Press a stack of paper towels into it and soak up the extra liquid.
•Then scrape the pumpkin into a pile and re-spread it around the plate. Use a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry like soft playdough
•When the butter is cooled, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.
•Whisk in the egg yolks, vanilla, and dried pumpkin puree.
•Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up.
•Meanwhile, in a small bowl, combine the cinnamon and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.
•Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked.
•Let the tray cool completely on a wire rack then enjoy!
Store leftover cookies in an airtight container at room temperature for 2-3 days. If you choose to freeze the cookie dough balls, let them come to room temperautre before baking!
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Pumpkin snickerdoodle cookies are an autumn favorite, combining the beloved flavors of pumpkin, cinnamon, and sugar in a delightful cookie. These cookies are not only soft and chewy but also easy to make, perfect for sharing with family and friends during the fall season. With simple ingredients like unsalted butter, Libby's pumpkin puree, and a mix of sugars, you can whip up a batch in no time. Prepping the pumpkin puree properly ensures your cookies are moist and flavorful. The key to achieving that signature chewy texture lies in browning the butter, giving it a rich nutty flavor. For the ultimate experience, roll your dough balls in a cinnamon-sugar mixture for that extra sweetness. Don't forget to store any leftovers in an airtight container to keep them fresh for days. These cookies pair perfectly with a warm beverage, making them an inviting snack for any cozy gathering. Additionally, feel free to customize your pumpkin snickerdoodle cookies by adding chocolate chips, nuts, or dried fruits for added texture and flavor. This recipe is adaptable and can be adjusted to your personal taste, encouraging creativity in the kitchen. With pumpkin season in full swing, there's no better time to enjoy these delicious cookies as a festive treat for Halloween parties, Thanksgiving gatherings, or simply to savor at home while enjoying the crisp autumn air. Happy baking!
Is it normal to have less pumpkin then you started with when you dry it out