Chewy Pumpkin Snickerdoodle Cookies
Indulge in the cozy flavors of fall with these irresistibly Chewy Pumpkin Snickerdoodle Cookies! Soft and gooey, each cookie is infused with rich brown butter, warm pumpkin spice, and a delightful cinnamon sugar coating. Perfect for holiday gatherings or a sweet treat on a chilly evening, this simple recipe requires no chilling time or special equipment—making it easier than ever to whip up a batch. Enjoy these cookies fresh from the oven or paired with your favorite warm beverage for the ultimate autumn experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted American butter
- 2/3 cup Libby's Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 2/3 cups + 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
- Cinnamon-sugar mixture (for rolling)
Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan over medium heat until golden and nutty. Cool slightly.
- In a bowl, whisk together cooled butter, sugars, egg yolks, vanilla extract, and dried pumpkin puree until combined.
- Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just mixed.
- Scoop dough into balls and roll in cinnamon-sugar before placing on prepared trays.
- Bake for 10–12 minutes until edges are golden; cool on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Find it online: https://recipeelite.com/chewy-pumpkin-snickerdoodle-cookies/