Description
Chewy Pumpkin Snickerdoodle Cookies are the quintessential fall treat, combining the comforting flavors of brown butter, pumpkin spice, and cinnamon sugar in a soft, chewy bite. Perfect for autumn gatherings or cozy nights at home, these cookies are incredibly easy to make with no mixers or chilling required. Whether you’re enjoying them fresh out of the oven or sharing them with friends and family, these delightful cookies will surely warm hearts and satisfy sweet cravings. With minimal cleanup and simple ingredients, this recipe is a must-have in your baking repertoire.
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby's Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 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
- Brown the butter in a stainless steel pan over medium heat until nutty and golden. Cool slightly.
- In a mixing bowl, combine cooled brown butter with granulated and brown sugars until sandy.
- Whisk in egg yolks, vanilla extract, and pumpkin puree until smooth.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt just until combined.
- Chill dough for about five minutes if too soft.
- Roll dough into balls, coat with cinnamon-sugar, and place on parchment-lined baking sheets.
- Bake at 350°F for 10 to 12 minutes until edges are golden brown.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 145
- Sugar: 9g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg