Chewy Pumpkin Snickerdoodle Cookies
Indulge in the warm, comforting flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Combining rich brown butter with pumpkin spice, these cookies offer a delightful chewy texture that will quickly become a favorite during the autumn season. Perfect for gatherings or a cozy night in, this easy-to-follow recipe requires no chill time and can be made without a mixer. Treat yourself and your loved ones to these irresistible cookies that capture the essence of autumn in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 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 (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 (for rolling)
Instructions
- Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter over medium heat until nutty, then cool it to room temperature.
- Prepare pumpkin puree by soaking up excess liquid with paper towels until it resembles soft playdough.
- Mix cooled brown butter with sugars until sandy, then add egg yolks, vanilla, and dried pumpkin puree.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
- Roll dough into balls and coat in cinnamon-sugar mixture before placing on trays.
- Bake for 10–12 minutes until edges are golden; let cool on a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg