Description
Indulge in the delightful taste of Chewy Pumpkin Snickerdoodle Cookies, a perfect autumn treat that combines the warm flavors of brown butter, pumpkin spice, and cinnamon sugar. These cookies are irresistibly chewy and soft, making them ideal for cozy gatherings or festive celebrations. Best of all, this recipe requires no chilling time or mixer, allowing you to whip up a batch in under two hours! Whether enjoyed fresh from the oven or as part of a dessert platter, these cookies are sure to become a seasonal favorite.
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby's Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tbsp dark brown sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (180°C) and line baking trays with parchment paper.
- Brown the butter in a large pan over medium heat until nutty and golden; cool slightly.
- Whisk cooled brown butter with sugars until sandy. Incorporate egg yolks and vanilla.
- Mix in pumpkin puree.
- Fold in flour, spices, baking soda, cream of tartar, and salt until just combined.
- Scoop dough into balls and roll in cinnamon sugar before placing on trays.
- Bake for 10-12 minutes until edges are golden but centers remain puffy. Cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg