Chewy Pumpkin Snickerdoodle Cookies
Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft, gooey, and infused with warm spices, these delightful treats are perfect for any occasion, whether it’s a family gathering or a quiet evening at home. The rich combination of brown butter and pumpkin makes these cookies irresistibly delicious without requiring any fancy equipment—just mix by hand!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 13 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoon dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Brown the butter in a pan over medium heat until nutty and fragrant, then cool slightly.
- Whisk together sugars in a bowl, then mix in cooled butter, egg yolks, vanilla extract, and pumpkin puree until combined.
- In another bowl, combine flour, pumpkin spice, baking soda, cream of tartar, and salt; gently fold into wet mixture until just combined.
- Roll dough into balls, coat in cinnamon sugar, and place on prepared sheets.
- Bake for 10-12 minutes until edges are golden but centers remain puffy; let cool before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 11g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://findrecipe.net/chewy-pumpkin-snickerdoodle-cookies/