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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. Combining the rich essence of brown butter, warm pumpkin spice, and a sweet cinnamon sugar coating, these cookies are irresistibly chewy and perfect for any occasion. With no chill time required, this easy recipe allows you to whip up a batch in no time, making it an ideal treat for cozy evenings or festive gatherings. Each bite offers a comforting taste of autumn that will leave everyone wanting more.

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

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

Nutrition

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