Chewy Pumpkin Snickerdoodle Cookies
Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Bursting with a rich blend of brown butter, pumpkin spice, and cinnamon sugar, these cookies are irresistibly chewy and perfect for any occasion. Whether you’re cozying up at home or hosting a festive gathering, this simple, no-chill recipe ensures that anyone can whip up a batch with ease. Enjoy them fresh out of the oven or pair them with your favorite warm beverage for an unforgettable treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 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 tbsp dark brown sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cups + 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until nutty. Cool slightly.
- In a bowl, whisk together cooled butter and both sugars until sandy.
- Mix in egg yolks and pumpkin puree until smooth.
- Fold in the flour, baking soda, pumpkin spice, cream of tartar, and salt until just combined.
- Scoop dough into balls, roll in cinnamon sugar, and place on prepared sheets.
- Bake for about 10-12 minutes or until edges are golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Find it online: https://teffrecipes.com/chewy-pumpkin-snickerdoodle-cookies/