Description
Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Bursting with the rich essence of brown butter, aromatic pumpkin spice, and a delightful dusting of cinnamon sugar, these cookies are an irresistible treat for any autumn occasion. Perfect for gatherings, Thanksgiving celebrations, or simply enjoying at home, they offer a gooey texture that lasts for days. Best of all? There’s no need to chill the dough or reach for a mixer!
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby's Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons packed dark brown sugar
- 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
- Brown the butter in a stainless steel pan until nutty and golden; let cool.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Prepare pumpkin puree by squeezing excess moisture out using paper towels.
- In a bowl, whisk cooled brown butter with sugars until combined.
- Add egg yolks, vanilla extract, and dried pumpkin puree; mix well.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
- Roll dough into balls, coat in cinnamon sugar mixture, and place on prepared sheets.
- Bake for 10-12 minutes until edges are golden; let cool completely before enjoying.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 148
- Sugar: 9 g
- Sodium: 67 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: <1 g
- Protein: <1 g
- Cholesterol: 17 mg