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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. Crafted to perfection, this recipe combines the warm essence of pumpkin spice with the comforting sweetness of brown sugar and cinnamon. Each bite reveals a soft, gooey texture that makes them irresistibly delicious. Ideal for sharing at gatherings or enjoying on a cozy evening, these cookies are incredibly easy to make—no chilling required and no mixer needed! Get ready to impress your friends and family with this simple yet scrumptious treat.

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 (see notes for measuring)
  • 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 line two baking trays with parchment paper.
  2. Brown the butter in a large stainless steel pan over medium heat, stirring occasionally until nutty and brown bits appear. Let it cool slightly.
  3. Whisk together the cooled browned butter, sugars, egg yolks, vanilla extract, and dried pumpkin puree until combined.
  4. Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just mixed.
  5. Roll dough into balls and coat in a cinnamon-sugar mixture before placing them on prepared trays.
  6. Bake for 10–12 minutes until edges are golden; centers should remain slightly puffy.
  7. Allow cooling on wire racks before enjoying.

Nutrition

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