Print

Gooey Pumpkin Snickerdoodle Cookies with Easy Caramel Drizzle

gooey pumpkin snickerdoodle cookies with caramel drizzle - featured image
Print Recipe

Soft, gooey pumpkin snickerdoodle cookies with a crisp cinnamon-sugar edge and a rich caramel drizzle. Perfect for fall baking, these cookies are easy to make and packed with warm spices.

Ingredients

Scale
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • For the cinnamon-sugar coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
  • For the caramel drizzle: 1/2 cup granulated sugar, 2 tablespoons unsalted butter, 1/4 cup heavy cream, pinch of sea salt

Instructions

  1. Prep your ingredients and workspace. Take the butter and egg out of the fridge about 30 minutes before you start. Line your baking sheets with parchment paper. Measure out all your dry ingredients into a bowl—flour, cream of tartar, baking soda, salt, and 1 teaspoon of the cinnamon, plus the nutmeg, ginger, and cloves. Whisk them together so everything is evenly distributed.
  2. Cream the butter and sugars. In your mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 3-4 minutes. You’re looking for a light, fluffy mixture that looks almost like whipped frosting. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin and wet ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on low until just combined. It might look a little curdled or separated at this point—that’s normal. Scrape the bowl again.
  4. Fold in the dry ingredients. Add the flour mixture to the wet ingredients in two additions, mixing on low speed after each until just combined. Overmixing here will develop gluten and make the cookies tough. You want to stop as soon as you don’t see any more streaks of flour. The dough will be soft and slightly sticky.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling solidifies the butter, which prevents the cookies from spreading too much in the oven.
  6. Preheat the oven and prepare the coating. About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Shape and coat the cookies. Using your cookie scoop or a spoon, portion out about 1.5 tablespoons of dough. Roll it into a smooth ball between your palms. Roll each ball in the cinnamon-sugar mixture until fully coated, then place it on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake. Bake for 10-12 minutes. The cookies will look puffed and slightly cracked on top, and the edges will be set but the centers will still look soft and underdone. That’s exactly what you want. For a softer cookie, aim for 10 minutes. For slightly crispier edges, go for 12.
  9. Cool on the baking sheet. Let the cookies rest on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire rack to cool completely.
  10. Make the caramel drizzle. In a small saucepan over medium heat, melt the 1/2 cup granulated sugar, stirring constantly with a whisk. It will clump up first, then slowly melt into a deep amber liquid. This takes about 5-7 minutes. Once it’s fully melted and a beautiful copper color, remove it from the heat and immediately whisk in the 2 tablespoons of butter. The mixture will bubble up violently. Keep whisking until the butter is fully incorporated. Slowly drizzle in the heavy cream while whiskin…
  11. Drizzle and serve. Using a fork or a small spoon, drizzle the caramel over the cooled cookies. Let the caramel set for about 10 minutes before serving, or eat them immediately.

Notes

Blot the pumpkin puree with a paper towel to remove excess moisture. Chill the dough for at least 30 minutes to prevent spreading. Watch the caramel carefully as it can burn quickly. For best results, use room temperature butter and egg.

Nutrition

Keywords: pumpkin snickerdoodle cookies, caramel drizzle, fall baking, easy cookie recipe, gooey cookies

Find it online: https://fizzlefork.com/gooey-pumpkin-snickerdoodle-cookies-with-easy-caramel-drizzle/