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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the warmth of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft, gooey, and bursting with aromatic spices, these cookies are a delightful twist on a classic favorite. The rich flavor of brown butter combined with pumpkin puree creates a perfectly chewy texture that will have everyone reaching for seconds. With no need to chill the dough or use fancy equipment, this simple recipe is perfect for busy weeknights or festive gatherings. Get ready to fill your home with the sweet scent of cinnamon and pumpkin spice while making memories around the table.

Ingredients

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  • 1 cup unsalted American butter
  • 2/3 cup Libby’s Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoon dark brown sugar
  • 2 large egg yolks
  • 2 teaspoon 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. Brown the butter in a stainless steel pan over medium heat until golden and fragrant, then let it cool.
  3. Mix cooled brown butter with both sugars until well combined.
  4. Add egg yolks, vanilla extract, and pumpkin puree; mix until smooth.
  5. Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
  6. Chill the dough briefly if too sticky, then roll into balls and coat with cinnamon sugar.
  7. Bake for 10-12 minutes or until edges are golden but centers are slightly underbaked. Cool on wire racks.

Nutrition

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