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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. This delightful treat combines the rich taste of brown butter with the warm spices of pumpkin, creating a gooey texture that melts in your mouth. Perfect for any occasion, from family gatherings to quiet evenings at home, this easy recipe requires no chilling time and can be whipped up without a mixer! Each bite is rolled in a sweet cinnamon-sugar coating, making them irresistible. Whether paired with a glass of milk or served warm with ice cream, these cookies are sure to become a seasonal favorite.

Ingredients

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  • 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 (packed)
  • 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

  1. Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
  2. Brown the butter in a stainless steel pan over medium heat, then cool it until slightly thickened.
  3. Whisk together cooled butter with granulated and brown sugars until mixed well.
  4. Add egg yolks, vanilla extract, and pumpkin puree; blend thoroughly.
  5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. Roll dough into tablespoon-sized balls and coat them in cinnamon sugar before placing on baking sheets.
  7. Bake for 10–12 minutes until edges are golden and centers are puffy.
  8. Let cool on a wire rack before serving.

Nutrition

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

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