Chewy Pumpkin Pecan Snickerdoodle Cookeis
Chewy Pumpkin Pecan Snickerdoodle Cookies are soft, chewy, buttery and full of pumpkin spice goodness! Best served warm right out of the oven- these pumpkin snickerdoodles are perfect with a cup of hot coffee or chai tea on a crisp autumn day.
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Servings: 16 cookies
Ingredients
- 1 cup salted butter (two sticks)
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- 1 ½ cups dark brown sugar, packed
- 1 egg yolk
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup chopped pecans
Cinnamon Sugar Coating:
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Melt the butter in a medium saucepan over medium high heat. Brown the butter, stirring often. The butter will begin to foam, then subside. Once a deep amber color and nutty aroma is reached, take off the heat and pour into a glass measuring cup. Place in the freezer to allow to cool, about 10-15 minutes. Don't let the butter solidify.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- As the butter cools, in a medium bowl whisk the flour, baking soda, baking powder salt and spices. Set aside. In a large mixing bowl, cream the cooled butter and brown sugar. Next whisk in the pumpkin, egg yolk, vanilla and maple syrup. Add the dry ingredients to the wet ingredients fold to combine. Add the chopped pecans.
- In a small bowl add the ingredients for the sugar coating. Using a heaping tablespoon of batter, roll the dough into balls and coat with the cinnamon sugar. Place on the baking sheet leaving about 2-3 inches apart. Bake for 11-13 minutes being careful not to overcook. I baked mine for 11 minutes exactly. They will seem undercooked when you take them out. As they cool, they will harden and have a perfect chewy texture. Enjoy!