Chewy Pumpkin Snickerdoodle Cookies
Indulge in the flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies! Soft, gooey, and perfectly spiced, these delightful treats bring warmth and comfort to any gathering. With a rich combination of brown butter and pumpkin spice, they are simple to whip up, requiring no chill time or special equipment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted American butter
- 2/3 cup Libby’s Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoon dark brown sugar
- 2 large egg yolks
- 2 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
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until nutty; cool slightly.
- In a bowl, whisk together cooled butter and sugars until combined.
- Add egg yolks, vanilla extract, and pumpkin puree; mix well.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
- Mix cinnamon and sugar for rolling; scoop dough into balls and roll in mixture.
- Place on prepared trays, bake for 10–12 minutes until edges are golden but centers remain soft.
- Cool on wire racks before enjoying.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://tastewhip.com/chewy-pumpkin-snickerdoodle-cookies/