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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the warmth of fall with these Chewy Pumpkin Snickerdoodle Cookies! These delightful treats combine the rich flavors of brown butter and pumpkin spice into every gooey bite, making them an irresistible addition to your autumn baking repertoire. Perfect for spontaneous cravings or family gatherings, these cookies require no chill time and no mixer—just mix, scoop, and bake. The result? Soft, chewy cookies that everyone will love. Elevate your dessert game this season with a batch of these easy-to-make pumpkin delights!

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
  • 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 the oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter in a medium saucepan over medium heat, then let cool.
  3. Absorb excess liquid from pumpkin puree with paper towels.
  4. In a bowl, whisk together cooled brown butter and sugars until combined. Add egg yolks, vanilla extract, and pumpkin puree; mix well.
  5. Gently fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. Chill the dough for 5 minutes if too soft.
  7. Roll tablespoon-sized balls in a mixture of granulated sugar and cinnamon; place on baking sheets.
  8. Bake for 10-12 minutes until edges are golden but centers remain soft. Cool on wire racks.

Nutrition

Find it online: https://delicioustasty.com/chewy-pumpkin-snickerdoodle-cookies-2/