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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Perfectly gooey and spiced with brown butter, pumpkin spice, and cinnamon sugar, these cookies are a comforting treat that will impress your friends and family. What sets this recipe apart is its simplicity—there’s no need for chilling the dough or using a mixer, making them quick to whip up. Ideal for cozy gatherings or as a sweet dessert after dinner, these cookies capture the essence of autumn in every bite. Whether you enjoy them with a warm beverage or as part of a festive dessert platter, these chewy treats are sure to become a seasonal favorite.

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 the oven to 350°F (180°C) and prepare baking trays with parchment paper.
  2. Brown the butter over medium heat until nutty-smelling, then cool it in a glass measuring cup.
  3. Drain excess liquid from the pumpkin puree by pressing it between paper towels.
  4. Whisk together cooled butter and sugars until combined, then mix in egg yolks, vanilla, and prepared pumpkin.
  5. Fold in dry ingredients until just combined; if too soft, chill briefly.
  6. Roll cookie dough balls in cinnamon-sugar before placing them on prepared trays.
  7. Bake for 10–12 minutes until edges are golden but centers are puffy. Cool on wire racks.

Nutrition

Find it online: https://bestbakingguide.com/chewy-pumpkin-snickerdoodle-cookies-2/