Print

Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful warmth of Chewy Pumpkin Snickerdoodle Cookies, a perfect autumn treat that combines the rich flavors of pumpkin and brown butter with a sugary cinnamon coating. These cookies are irresistibly soft and chewy, making them an ideal companion for cozy evenings or festive gatherings. Best of all, this simple recipe requires no chill time or special equipment, allowing you to whip up a batch in no time. Whether enjoyed fresh from the oven or paired with a warm beverage, these cookies will surely bring comfort and joy to your fall celebrations.

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

  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the unsalted butter over medium heat until it has a nutty aroma. Let it cool slightly.
  3. In a mixing bowl, whisk together both sugars until they resemble wet sand. Add cooled brown butter, egg yolks, vanilla extract, and dried pumpkin puree; mix until combined.
  4. Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just incorporated.
  5. Roll dough into balls and coat with cinnamon-sugar mixture before placing on baking sheets spaced apart.
  6. Bake for 10-12 minutes until edges are golden brown but centers remain puffy. Cool on wire racks before serving.

Nutrition

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