@lorenechong36:

lorenechong36
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Friday 09 October 2026 13:51:00 GMT
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Pumpkin snickerdoodles 🤎🍂  cinnamon sugar + browned butter = the coziest fall cookies! Save this recipe for your next baking day 🫶 Makes about 14 cookies. Ingredients: • ½ cup unsalted butter (1 stick) • ⅓ cup pumpkin purée, measured before blotting • ½ cup packed brown sugar • ¼ cup granulated sugar • 1 egg yolk • 1 tsp vanilla • 1½ cups all-purpose flour, spooned and leveled • ½ tsp baking soda • ½ tsp cream of tartar • ¼ tsp salt  • 1 tsp cinnamon • ½ tsp pumpkin pie spice Cinnamon sugar coating: • ¼ cup granulated sugar • 1½ tsp cinnamon Instructions: Melt butter over medium-low heat, stirring until golden brown specks appear and it smells nutty. Immediately pour into a mixing bowl, including the brown specks. Let cool until barely warm, about 15 minutes. Spread the measured pumpkin on a plate and gently blot with paper towels until thick rather than watery. Use what remains and don’t add more pumpkin to replace the moisture removed. Stir both sugars into the cooled butter. Mix in pumpkin, egg yolk, and vanilla. In a separate bowl, combine flour, baking soda, cream of tartar, salt, and spices. Stir into the wet ingredients just until combined. Dough should hold together when rolled, without crumbling. If needed, add milk or water 1 tsp at a time, only enough to bring it together. Cover and refrigerate for 30–45 minutes. Preheat oven to 350°F and line a baking sheet with parchment. Mix the coating ingredients. Roll dough into 1½-tbsp balls, coat generously in cinnamon sugar, and place 2 inches apart. Gently flatten into thick discs. Bake 10–12 minutes, until edges are set and centers still look soft. Cool on the baking sheet for 10 minutes before transferring. Don’t overbake! The cookies finish setting on the hot baking sheet! 🤎 #fall #falltreats #autumn #baking #food
Pumpkin snickerdoodles 🤎🍂 cinnamon sugar + browned butter = the coziest fall cookies! Save this recipe for your next baking day 🫶 Makes about 14 cookies. Ingredients: • ½ cup unsalted butter (1 stick) • ⅓ cup pumpkin purée, measured before blotting • ½ cup packed brown sugar • ¼ cup granulated sugar • 1 egg yolk • 1 tsp vanilla • 1½ cups all-purpose flour, spooned and leveled • ½ tsp baking soda • ½ tsp cream of tartar • ¼ tsp salt • 1 tsp cinnamon • ½ tsp pumpkin pie spice Cinnamon sugar coating: • ¼ cup granulated sugar • 1½ tsp cinnamon Instructions: Melt butter over medium-low heat, stirring until golden brown specks appear and it smells nutty. Immediately pour into a mixing bowl, including the brown specks. Let cool until barely warm, about 15 minutes. Spread the measured pumpkin on a plate and gently blot with paper towels until thick rather than watery. Use what remains and don’t add more pumpkin to replace the moisture removed. Stir both sugars into the cooled butter. Mix in pumpkin, egg yolk, and vanilla. In a separate bowl, combine flour, baking soda, cream of tartar, salt, and spices. Stir into the wet ingredients just until combined. Dough should hold together when rolled, without crumbling. If needed, add milk or water 1 tsp at a time, only enough to bring it together. Cover and refrigerate for 30–45 minutes. Preheat oven to 350°F and line a baking sheet with parchment. Mix the coating ingredients. Roll dough into 1½-tbsp balls, coat generously in cinnamon sugar, and place 2 inches apart. Gently flatten into thick discs. Bake 10–12 minutes, until edges are set and centers still look soft. Cool on the baking sheet for 10 minutes before transferring. Don’t overbake! The cookies finish setting on the hot baking sheet! 🤎 #fall #falltreats #autumn #baking #food

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