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.
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If you're looking to add a delightful twist to classic snickerdoodle cookies, incorporating pumpkin butter is an excellent way to infuse seasonal flavor and moistness into your baking. Trader Joe’s pumpkin butter, a popular choice mentioned in this recipe, is known for its rich, spiced pumpkin taste that blends smoothly with other ingredients. When using pumpkin butter in cookie dough, it's important to chill the dough properly, as the added moisture can make the dough softer and more delicate—chilling helps the cookies hold their shape and bake evenly. Browning the butter before adding it to the dough elevates the cookie's flavor by adding nutty, caramelized notes that pair wonderfully with the pumpkin spice. The use of both granulated and light brown sugars balances sweetness with a hint of molasses complexity, further complementing the pumpkin butter's natural spices. Rolling or sprinkling cookies in a cinnamon-sugar mixture before baking enhances the cinnamon flavor and creates a classic snickerdoodle finish with a slight crunch. Baking at 350°F (180°C) for around 11 to 13 minutes ensures that the edges turn golden while the centers remain soft and chewy. To keep your pumpkin butter fresh and flavorful, always refrigerate after opening, as noted on the Trader Joe’s pumpkin butter packaging included in this recipe. This attention to ingredient handling guarantees the best taste and safety. For those looking to substitute the egg, flax egg is an excellent vegan option that maintains the cookie's structure without compromising flavor. Overall, these Pumpkin Butter Snickerdoodle Cookies offer a perfect blend of traditional cookie comfort with a seasonal pumpkin twist, making them a great treat for fall gatherings or simply cozying up at home.
Thank you for sharing your recipe Queen❤️🔥I love me some pumpkin everything lol