Chewy Pumpkin Snickerdoodle Cookies Recipe – Step By Step Guide

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Chewy Pumpkin Snickerdoodle Cookies Recipe – Step By Step Guide:-These chewy pumpkin cookies boast an abundance of flavorful ingredients! These are the ultimate warm and cosy cookies that are perfect for the Fall baking season. They are baked with huge amounts of brown butter, warm spices and pure pumpkin, and they are baked with pumpkin puree.

Chewy Pumpkin Snickerdoodle Cookies Recipe – Step By Step Guide



A burst of flavour awaits you in these chewy pumpkin cookies! This recipe is ideal for the fall because it calls for pumpkin, brown butter, and warm spices to create the most inviting and comforting cookies imaginable.




Pumpkin Cookies

  • 1 cup (220g) unsalted butter
  • 1 1/2 cups (280g) dark brown sugar, packed
  • 1 large egg yolk
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup (80g) pumpkin puree
  • 2 1/4 cups (280g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon


  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon


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  • As a first step, brown the butter. While stirring constantly, melt one cup of butter over medium heat. Continue stirring until the butter reaches a deep amber colour.


  • To ensure that you have the appropriate quantity of butter, pour it into a measuring glass. While doing so, make sure to scrape the bottom of the pot to ensure that you get all of the brown bits. At most, it should be a little less than one cup. The dish should be chilled in the refrigerator for approximately twenty minutes. Don’t allow it to become solid.


  • To prepare a large baking sheet, preheat the oven to 350 degrees Fahrenheit and line it with parchment paper.


  • A medium bowl should be used to combine the flour, baking soda, baking powder, salt, and spices by whisking them together. Put aside for later.


  • Using a whisk, combine the brown sugar and the brown butter that has been allowed to cool in a large mixing bowl. It ought to have the appearance of clumpy wet sand.


  • The egg yolk, maple syrup, vanilla, and pumpkin should be whisked in until the mixture is smooth.


  • You should incorporate all of the dry ingredients into the dough, and then use a rubber spatula to fold them in. *If you feel that your dough is too thin (it should be able to maintain its shape when scooped), chill the dough for approximately fifteen to twenty minutes until it becomes thicker. This is something that can occur on occasion if the butter is too warm when it is first used.


  • Put the ingredients for the coating in a small dish and mix them together. Set this dish aside.


  • Take the dough and scoop it out using a large cookie scoop (two ounces) or a quarter cup measuring cup. Coat the cinnamon sugar mixture by dropping it into it and then tossing it. Although it will be very soft, the dough will not be sticky.


  • Place on the baking sheet with a distance of approximately three inches between each individual item. It should be possible for you to bake four to five cookies at a time. The remaining portion of the dough should be left out at room temperature.


  • Baking time should be between 12 and 15 minutes, or until the edges have become darker and the centre appears puffy and slightly underdone respectively.


  • It is recommended that you give them a couple of minutes to rest on the baking sheet before moving them to a cooling rack. Persist in baking the remaining portion of the cookie dough.


  • After the cookies have had time to cool, you can start eating them!



  • Serving: 1cookie
  • Calories: 79kcal
  • Carbohydrates: 12g
  • Protein: 1g
  • Fat: 4g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Trans Fat: 1g
  • Cholesterol: 16mg
  • Sodium: 74mg
  • Potassium: 19mg
  • Fiber: 1g
  • Sugar: 8g
  • Vitamin A: 451IU
  • Vitamin C: 1mg
  • Calcium: 11mg
  • Iron: 1mg



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