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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Experience fall flavors with these Chewy Pumpkin Snickerdoodle Cookies! Easy to make, no chill time required—try this recipe today!

Ingredients

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  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar (packed)
  • 2 large egg yolks
  • 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 your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. In a pan, brown the unsalted butter until golden and nutty-smelling. Let cool.
  3. Absorb moisture from the pumpkin puree using paper towels.
  4. Mix cooled butter with sugars until sandy, then add egg yolks and vanilla.
  5. Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
  6. Prepare cinnamon-sugar mixture for rolling cookies.
  7. Roll dough into balls coated in cinnamon sugar and place on baking sheets.
  8. Bake for 10-12 minutes until edges are golden but centers remain puffy. Cool before serving.

Nutrition

Find it online: https://prrecipe.com/chewy-pumpkin-snickerdoodle-cookies-2/