Pumpkin Snickerdoodle Cookies



Flip it!
Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies

Ingredients

1 cup unsalted butter cubed
⅔ cup Libby’s Pumpkin Puree
½ cup granulated sugar
½ cup + 2 tbsp dark brown sugar packed
2 large egg yolks room temperature
2 teaspoon vanilla extract
1 ⅔ cup + 1 tbsp all-purpose flour
1 ½ teaspoon pumpkin spice
½ teaspoon kosher salt
1 teaspoon baking soda
⅓ cup granulated sugar for rolling
½ teaspoon cinnamon for rolling

Instructions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter in a large stainless steel pan. This will take about 10-12 minutes. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn.
1 cup unsalted butter

When the bottom is covered in brown bits of butter and it smells nutty, pour it into a bowl and set it aside to cool completely at room temperature, about 30-40 minutes. The butter must be cool before use! You can chill it in the fridge if you keep an eye on it, but don’t let it solidify!

Place the pumpkin on top of a few paper towels. Use a few more paper towels to press into it and soak up the extra liquid. You should do this 3-4 times or until the pumpkin feels pretty dry and is now about ½ cup.
⅔ cup Libby’s Pumpkin Puree

When the butter is cool, whisk in the brown sugar and granulated sugar until well combined.
½ cup granulated sugar, ½ cup + 2 tablespoon dark brown sugar

Whisk in the egg yolks, vanilla, and pumpkin.

2 large egg yolks, 2 teaspoon vanilla extract

Fold in the flour, pumpkin spice, salt, and baking soda until just combined.
1 ⅔ cup + 1 tablespoon all-purpose flour, 1 ½ teaspoon pumpkin spice, ½ teaspoon kosher salt, 1 teaspoon baking soda

Set the bowl of dough aside for 5 minutes to firm up.

In a small bowl, combine the cinnamon and sugar
⅓ cup granulated sugar, ½ teaspoon cinnamon

Then use a large (roughly 3 tbsp) cookie scoop to scoop the dough.

Roll each dough ball in the cinnamon sugar and place it back on the tray spaced 2 inches apart.

Bake for 9-10 minutes until the middle is puffy and the edges are golden brown.

Let the tray cool completely on a wire rack then enjoy!

Adapted from cambreabakes.com





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