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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. These delightful treats blend the rich essence of brown butter with warming pumpkin spice and a dusting of cinnamon sugar, creating a gooey texture that’s simply irresistible. Perfect for cozy gatherings or as a sweet surprise for loved ones, this easy recipe requires no special tools or chilling time, allowing you to enjoy fresh-baked cookies in no time.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the unsalted butter in a large stainless steel pan over medium heat, stirring occasionally until nutty and golden.
  3. Allow the browned butter to cool slightly before transferring it to a glass measuring cup.
  4. Prepare Libby’s Pumpkin Puree by pressing it between paper towels until dry.
  5. In a mixing bowl, whisk together the cooled butter and both sugars until sandy.
  6. Add egg yolks, vanilla extract, and prepared pumpkin puree; mix until combined.
  7. Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just mixed.
  8. Roll dough into balls, coat in cinnamon sugar, and place on baking sheets spaced apart.
  9. Bake for 10–12 minutes until edges are golden while centers remain puffy.

Nutrition

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