Chewy Pumpkin Snickerdoodle Cookies
Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Combining the rich essence of brown butter with warm pumpkin spice and a sweet cinnamon sugar coating, these cookies are a must-have for any autumn gathering. They offer a perfect chewy texture that makes each bite utterly satisfying. The best part? This easy recipe requires no chilling time or special equipment, so you can whip up these treats in no time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Autumn
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 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
Instructions
- Preheat your oven to 350°F (180°C) and line baking trays with parchment paper.
- Brown the butter over medium heat until it smells nutty, then cool it down.
- Whisk together sugars and the cooled butter until sandy.
- Mix in egg yolks, vanilla, and pumpkin puree until smooth.
- Gradually fold in dry ingredients: flour, pumpkin spice, cream of tartar, baking soda, and salt.
- Roll dough into balls, coat with cinnamon sugar, and place them on prepared trays.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg