Pumpkin Butter Snickerdoodle Cookies
Ingredients:
• 150g (1¼ cups) all-purpose flour
• ½ tsp baking powder
• 100g (½ cup) granulated sugar
• 160g (¾ cup) light brown sugar, packed
• 115g (½ cup) salted butter, browned
• 1 large egg (or flax egg)
• 1 tsp vanilla bean extract
• 120g (½ cup) Trader Joe’s pumpkin butter
• Cinnamon-sugar mixture (for sprinkling or rolling before baking)
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Instructions:
1. Brown the Butter:
In a small saucepan, melt the salted butter over medium heat. Let it foam and turn golden brown (5–6 minutes). Pour into a large bowl and let cool slightly.
2. Mix Wet Ingredients:
Whisk in the granulated sugar, brown sugar, and pumpkin butter until smooth. Add the egg and vanilla bean extract. Whisk until glossy and slightly thickened.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour and baking powder. Gently fold into the wet mixture until just combined — don’t overmix.
4. Chill Dough:
Cover and refrigerate the dough for at least 45 minutes–1 hour (pumpkin butter makes the dough soft, so chilling helps it bake thick and chewy).
5. Bake:
Preheat oven to 180°C / 350°F. Scoop dough (about 2 tbsp per cookie) onto a parchment-lined baking sheet. Lightly flatten, then sprinkle or roll tops in the cinnamon-sugar mixture.
6. Finish Baking:
Bake for 11–13 minutes, until edges are golden and centers look just set.
7. Cool:
Let cookies rest on the tray for 5 minutes before transferring to a wire rack.
#pumpkinbutter #traderjoes #pumpkincookies #fallrecipes #fallcooking
As a huge fan of both snickerdoodles and all things pumpkin, finding the perfect recipe to combine them was a dream come true! And let me tell you, using Trader Joe's Pumpkin Butter in these snickerdoodle cookies is an absolute game-changer. It's not just about adding pumpkin flavor; the rich, spiced, and slightly tart notes from the pumpkin butter elevate these cookies to another level. If you've been wondering how to incorporate that seasonal Trader Joe's gem into your baking, this recipe is your delicious answer! One of the things I adore about Trader Joe's Pumpkin Butter is its fantastic consistency and pre-spiced goodness. It saves you from having to measure out individual spices like cinnamon, nutmeg, and cloves, as they're all perfectly blended in. This makes the baking process so much quicker and less fuss! Plus, it gives the cookies a beautiful, slightly orange hue that’s just perfect for autumn gatherings. Don't worry if you can't find it; some other brands of pumpkin butter might work, but the unique quality of Trader Joe's truly shines through here. When I first tried this recipe, I was a bit concerned about the dough being soft – as the recipe mentions, Trader Joe's Pumpkin Butter can make it quite pliable. But trust the chilling step! That refrigeration time is crucial. It helps the cookies hold their shape, prevents them from spreading too much, and contributes to that wonderfully thick and chewy texture we all crave in a snickerdoodle. I’ve learned the hard way that skipping this step results in flatter, crispier cookies, which aren't bad, but not the ideal snickerdoodle experience. For those looking to customize, these pumpkin butter snickerdoodles are incredibly versatile. I sometimes like to add a handful of white chocolate chips to the dough for an extra touch of sweetness and creaminess. A sprinkle of flaky sea salt on top right after baking can also really enhance the flavors, balancing the sweetness. And if you're feeling extra fancy, a light drizzle of cream cheese glaze (just powdered sugar, milk, and a tiny bit of cream cheese) takes them over the top! These cookies are best enjoyed warm with a cup of coffee or a cozy mug of spiced cider, making them truly the ultimate fall treat. They're definitely a staple in my autumn baking rotation now, thanks to that special Trader Joe's Pumpkin Butter touch!
Thank you for sharing your recipe Queen❤️🔥I love me some pumpkin everything lol