Description
Indulge in the delightful taste of Chewy Pumpkin Snickerdoodle Cookies, a perfect autumn treat that captures the essence of fall in every bite. These cookies are soft and chewy with a warm blend of pumpkin spice and cinnamon sugar, making them ideal for cozy gatherings or simply enjoying at home. The rich flavor from brown butter combined with luscious pumpkin puree creates an irresistible dessert that will charm any sweet tooth. With no mixer required and minimal prep time, these cookies are as easy to make as they are delicious. Whether paired with milk, warmed up, or transformed into ice cream sandwiches, your taste buds will thank you!
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 baking trays with parchment paper.
- Brown the butter in a pan over medium heat; then cool it slightly.
- Dry the pumpkin puree using paper towels until it feels like soft playdough.
- Mix sugars into cooled brown butter until sandy.
- Whisk in egg yolks, vanilla extract, and prepared pumpkin puree.
- Fold in flour, spices, salt, cream of tartar, and baking soda until just combined.
- Roll dough into balls and coat them with cinnamon-sugar mixture.
- Bake for 10-12 minutes until edges are golden but centers remain puffy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg