Chewy Pumpkin Snickerdoodle Cookies
Indulge in the warmth of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft, gooey, and bursting with delightful flavors, they combine rich brown butter and pumpkin spice to create an irresistible treat. Perfect for gatherings or quiet evenings with coffee, this simple recipe requires no chilling time and no mixer, making it accessible for bakers of all skill levels. Create these cozy cookies quickly and watch them become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 servings 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 tablespoons dark brown sugar
- 2 large egg yolks
- 1 teaspoon 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
Instructions
- Preheat oven to 350 F. Line baking trays with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until nutty-smelling and golden.
- Cool the butter, then mix in sugars until sandy.
- Combine egg yolks, vanilla, and dried pumpkin puree.
- Fold in flour, spices, salt, cream of tartar, and baking soda until just combined.
- Chill dough for five minutes if too soft.
- Roll dough into balls coated with cinnamon sugar and place on trays.
- Bake for 10-12 minutes until edges are golden but centers remain puffy.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://dinnerflare.com/chewy-pumpkin-snickerdoodle-cookies/