Pumpkin Butter Stuffed Snickerdoodles
The BEST soft, chewy, and thick Pumpkin Butter Stuffed Snickerdoodles are a delicious spin on the timeless cookie!
Snickerdoodles are a holiday classic. They are soft, buttery, chewy cookies coated in cinnamon and sugar. I like to make snickerdoodles around the holidays because they make great gifts and are always a hit at cookie swaps!
Pumpkin Butter Stuffed Snickerdoodles are a twist on the classic. I use my 6-ingredient pumpkin butter I shared with you earlier this week and add it to the center of each cookie. The results are thick chewy cookies with a delicious and cozy filling. You can also use store-bought pumpkin butter if you are making these cookies in a hurry.
And, if you are in a rush, these are the perfect cookies to make! The cookie dough requires no chilling and the cookies themselves only need 10-12 minutes to bake.
Tips for perfect Pumpkin Butter Stuffed Snickerdoodles:
- You’ll want to use chilled pumpkin butter to make sure no pumpkin butter leaks out of the cookies during the baking process.
- Don’t skip the cream of tartar! It’s the secret ingredient that helps keep the cookies soft and chewy.
- The cookies only need 10-12 minutes of oven time. They will be very soft when they come out, but they will continue cooking and firm up as they cool.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Pumpkin Butter Stuffed Snickerdoodles
Ingredients
- 1 cup 2 sticks butter, room temperature
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chilled pumpkin butter homemade or store-bought
- ¼ cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper and set aside.
- In a small bowl, combine ¼ cup sugar and 1 tbsp cinnamon. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on high speed until light and fluffy, about 2 minutes. Add the eggs and vanilla. Beat on medium-high speed until combined. With the mixer on low speed, slowly add the flour mixture. Continue mixing until a dough forms.
- Form the cookies by rolling 2 tablespoons of cookie into a ball. Break in half and use your thumb to gently press into the bottom on one half. Carefully add 1 teaspoon on chilled pumpkin butter inside. Place the other cookie dough half on top and roll the dough to make a smooth ball. Roll the ball into the sugar-cinnamon and place on cookie sheet. Repeat with remaining dough.
- Bake cookies for 10-12 minutes. The cookies will puffy and soft straight out of the oven. While they are still warm, gently press down on each cookie to help flatten them. Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Keep cookies in an airtight container at room temperature for up to 5 days.
Pumpkin Butter Stuffed Snickerdoodles (Thermomix TM5)
Ingredients
- 1 cup 2 sticks butter, room temperature
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chilled pumpkin butter homemade or store-bought
- ¼ cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper and set aside.
- In a small bowl, combine ¼ cup sugar and 1 tbsp cinnamon. Set aside.
- Add butter and sugars to mixing bowl and mix 2 minutes / speed 3.
- Add the eggs and vanilla and mix 20 seconds / speed 3.
- Add flour, baking soda, cream of tartar, sand salt and mix 40 seconds / speed 4.
- Form the cookies by rolling 2 tablespoons of cookie into a ball. Break in half and use your thumb to gently press into the bottom on one half. Carefully add 1 teaspoon on chilled pumpkin butter inside. Place the other cookie dough half on top and roll the dough to make a smooth ball. Roll the ball into the sugar-cinnamon and place on cookie sheet. Repeat with remaining dough.
- Bake cookies for 10-12 minutes. The cookies will puffy and soft straight out of the oven. While they are still warm, gently press down on each cookie to help flatten them. Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Keep cookies in an airtight container at room temperature for up to 5 days.
