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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! These scrumptious treats are perfectly chewy, featuring the warm essence of brown butter and aromatic pumpkin spice. With no chilling required and no mixer needed, they are incredibly easy to whip up for any occasion—whether it’s a cozy weeknight dessert or a special family gathering. Kids will love helping out by rolling the dough in cinnamon sugar, making baking a fun activity for everyone. Enjoy these cookies fresh from the oven or freeze the dough balls for a sweet craving later!

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 your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Melt unsalted butter in a pan over medium heat until golden brown, then cool to room temperature.
  3. Whisk together sugars until combined, then add egg yolks, vanilla extract, and pumpkin puree.
  4. In a separate bowl, mix flour, pumpkin spice, cream of tartar, baking soda, and salt before combining with the wet ingredients.
  5. Chill the dough for 5 minutes if too soft.
  6. Roll dough into balls, coat in cinnamon sugar mixture, and place on prepared sheets.
  7. Bake for 10-12 minutes until edges are golden; let cool before serving.

Nutrition

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