You‘ll Love this Scrumptious Pumpkin Snickerdoodles Recipe topped with our Spicy Ginger Buds!
These pumpkin snickerdoodle cookies are so soft and chewy! Each cookie is packed with fall flavors like brown butter, pumpkin spice, and cinnamon and topped with our delicious Ginger Buds Candy!
Hint: You can substitute Ginger Buds for Cinnamon Buds or use both to mix and match on cookie topping and vary the cookie flavors from bite to bite!
We use Crushed Ginger Buds in place of the traditional Cinnamon Sugar to give our Pumpkin Snickerdoodles an extra kick of delicious spice!
Pumpkin Snickerdoodles Ingredients
• 2/3 cup Pumpkin puree
• 2 Egg yolks, large
Baking & Spices
• 1 2/3 cup All-purpose flour
• 1 tsp Baking soda
• 5/8 cup Brown sugar, dark packed
• 1/2 tsp Cinnamon, ground
• 1 tsp Cream of tartar
• 3/4 cup Granulated Sugar
• 1/2 tsp Kosher salt
• 1 1/2 tsp Pumpkin spice
• 2 tsp Vanilla extract
• 1 cup Butter, unsalted
Line two baking sheets with parchment paper and set them aside.
Crush Ginger Buds (or Cinnamon Buds) into a granular texture using mortar and pestle and set aside in a mixing bowl.
Preheat Oven to 350 F/180 C
STEP 1: Brown the Butter
Slowly melt and cook the cold butter in a stainless steel pan, until browned. Pour it into a large mixing bowl and set it aside and let it cool to room temperature. Place the bowl in the fridge until a thermometer reads 75°F.
Important step: Butter must be cool but still liquid in order for the cookies to have a chewy texture!
Step 2: Damp Dry the Pumpkin Puree
If you have cheesecloth, drop the pumpkin puree in to easily squeeze liquid out. If not, use your hands and squeeze most of the liquid out of the pumpkin. Then measure the pumpkin puree and place it on a plate. Press paper towels onto the pumpkin to absorb any extra liquid.
The towels will collect barely any moisture when the puree is at the correct moisture consistency! Puree texture when ready will feel like soft play dough in the hand and will measure to be roughly ⅓ cup (76 g) of pumpkin. Set aside until ready to use.
Step 3: Cream the Butter and sugars Together
Once the butter is cool, whisk in the granulated sugar and dark brown sugar until well combined.
Step 4: Mix in the Wet Ingredients
Whisk in the egg yolks and vanilla extract until smooth.
STEP 5: Gently Fold in the Pumpkin
Then use a whisk to make sure pumpkin is evenly mixed through ingredients and there are no big clumps.
STEP 6: Fold in the Remaining Dry Ingredients
Use a rubber or silicon spatula to fold in the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until just combined.
Caution! DO NOT OVERMIX the dough or cookies texture will be tough and dense. Set the bowl of dough in the fridge to firm up for 5 minutes.
Step 7: Scoop and Roll in the Crushed Ginger Buds
Time to use the Ginger Buds you’ve set aside! Use a large cookie scoop to scoop the pumpkin cookie dough onto the prepared baking sheets.
Roll each dough ball in crushed Ginger Buds and return them to the trays, spaced at least 2-3 inches apart. [Crushed Cinnamon Buds can be substituted for Ginger Buds here]
Step 8: Bake the Cookies!
Bake each tray at 350 F/180 C for 9-10 minutes or until the edges are golden brown and the center is puffy. Let the cookies cool on a wire rack before removing then enjoy your pumpkin snickerdoodle cookies spiced with Butterfield’s Candies Ginger Buds!
We would love to hear from you! Share your feedback on how your Pumpkin Snickerdoodle Cookies turned out or if you came up with a unique topping using our Buds. Your comments are valuable to us!
To order Ginger Buds click here
To order Cinnamon buds click here