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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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If you’re craving a cozy treat that embodies the flavors of fall, look no further than these Chewy Pumpkin Snickerdoodle Cookies! Soft and gooey, each bite is infused with brown butter and pumpkin spice, making them perfect for family gatherings or spontaneous dessert cravings. With minimal ingredients and no chilling time required, you can whip these cookies up quickly on busy weeknights. The combination of traditional snickerdoodle flavors and the warm essence of pumpkin creates a delightful cookie that everyone will love. Keep this recipe handy for when those autumn sweet cravings hit!

Ingredients

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  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 large egg yolks
  • 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

  1. Preheat your oven to 350°F (180°C).
  2. Brown the unsalted butter in a pan over medium heat until golden and nutty, then cool in the fridge.
  3. Prepare pumpkin puree by soaking up excess moisture with paper towels.
  4. Whisk together cooled butter and sugars until sandy.
  5. Mix in egg yolks, vanilla extract, and prepared pumpkin puree until combined.
  6. Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just mixed.
  7. Roll cookie dough balls in cinnamon-sugar mixture and place on lined baking sheets.
  8. Bake for 10–12 minutes until edges are golden but center remains puffy; cool on wire racks.

Nutrition

Find it online: https://cookingwithamanda.com/chewy-pumpkin-snickerdoodle-cookies/