Ingredients (~36 Cookies)
For the Cookies:
- 1 cup (226g) unsalted butter, melted
- 1/2 cup (100g) packed brown sugar
- 1 cup (200g) granulated sugar
- 2 tsp vanilla extract
- 3/4 cup (170g) pumpkin puree
- 3 cups (360g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp ground cinnamon
- 2 tsp pumpkin pie spice
For the Cinnamon-Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 1/2 tsp ground cinnamon
Make and Chill the Dough
In a large bowl, whisk together the melted butter, brown sugar, and 1 cup of granulated sugar until the mixture is smooth. Whisk in the vanilla and pumpkin puree until fully combined.
In a separate, medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, 1 tablespoon of cinnamon, and the pumpkin pie spice.
Pour the wet ingredients into the dry ingredients. Use a spatula to stir everything together until a very soft, sticky dough forms.
Cover the bowl and chill the dough in the refrigerator for at least 30-45 minutes.
This step is not optional. The dough is made with melted butter and high-moisture pumpkin puree; it will spread far too much in the oven if you bake it right away.
Shape and Bake the Cookies
Set your oven to 350F. Line two baking sheets with parchment paper.
In a small, shallow bowl, whisk together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon for the coating.
Remove the chilled dough from the refrigerator. Use a cookie scoop to portion the dough into balls, about 1 1/2 tablespoons each. Roll each ball in the cinnamon-sugar mixture until it’s evenly coated, then place them on the prepared baking sheets.
Press down on each dough ball to flatten it into a disk about 3/4-inch thick.
These cookies do not spread much on their own, so flattening them beforehand is necessary for the right final shape and texture.
Bake one sheet at a time for ~10 minutes. The cookies will look very soft and under-baked in the center, but the edges should be set.
They will continue to bake and set up from the residual heat on the pan. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.
Pumpkin Snickerdoodles
Ingredients
For the Cookies:
- 1 cup unsalted butter 226g, melted
- 1/2 cup packed brown sugar 100g
- 1 cup granulated sugar 200g
- 2 tsp vanilla extract
- 3/4 cup pumpkin puree 170g
- 3 cups all-purpose flour 360g
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp ground cinnamon
- 2 tsp pumpkin pie spice
For the Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar 100g
- 1/2 tsp ground cinnamon
Instructions
- Whisk melted butter, sugars until smooth. Add vanilla and pumpkin puree.
- In separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix wet ingredients into dry until sticky dough forms.
- Cover and chill dough for 45 minutes.
- Heat oven to 350F. Line baking sheets with parchment.
- Mix 1/2 cup sugar with 1/2 tsp cinnamon in shallow bowl.
- Scoop 1.5 tbsp dough balls, roll in cinnamon-sugar mixture.
- Place on baking sheets, flatten to 3/4-inch thick disks.
- Bake one sheet at a time for 10 minutes until edges set but centers soft.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
