Prep
30m
Cook
8m
Total
38m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin spice, and salt. Set aside.
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For
26
M
I
For the pumpkin snickerdoodles:
120
g
All-purpose flour
1/2
tsp
Baking soda
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Per Serving
Calories
109kcal
Fat
5g
Saturates
3g
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A note on browning butter... Start with a few extra tablespoons of salted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Press the excess moisture out of the pumpkin purée with paper towels. Add the canned pumpkin purée to folded up paper towels and use more paper towels on top to press it flat. Repeat several times with new paper towels until very little moisture is absorbed. Continue this process until the pumpkin weighs out to 113g or ½ cup. Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Chill the cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time! Underbake the cookies! To achieve a gooey, melt-in-your-mouth texture bake the cookies for about 8 minutes or until they're slightly underdone.
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Prep
30m
Cook
8m
Total
38m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin spice, and salt. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
26
M
I
For the pumpkin snickerdoodles:
120
g
All-purpose flour
1/2
tsp
Baking soda
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
109kcal
Fat
5g
Saturates
3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
A note on browning butter... Start with a few extra tablespoons of salted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Press the excess moisture out of the pumpkin purée with paper towels. Add the canned pumpkin purée to folded up paper towels and use more paper towels on top to press it flat. Repeat several times with new paper towels until very little moisture is absorbed. Continue this process until the pumpkin weighs out to 113g or ½ cup. Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Chill the cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time! Underbake the cookies! To achieve a gooey, melt-in-your-mouth texture bake the cookies for about 8 minutes or until they're slightly underdone.
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Made it?
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