Description
Indulge in the warm, cozy flavors of autumn with these Chewy Pumpkin Snickerdoodle Cookies. Combining the rich essence of brown butter and fragrant pumpkin spice, these cookies are soft, gooey, and irresistibly chewy—making them the perfect treat for fall gatherings or a comforting evening at home. They are incredibly easy to prepare, requiring no chilling time or mixer, allowing you to enjoy fresh-baked cookies in no time. Whether paired with your morning coffee or served on a dessert platter during the holidays, these delightful cookies will fill your kitchen with an inviting aroma that beckons everyone to join in.
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
- Cinnamon-sugar mixture for rolling
Instructions
- Brown the butter in a stainless steel pan over medium heat until it’s nutty and golden brown. Cool slightly.
- Whisk cooled butter with sugars until combined. Add egg yolks, vanilla, and prepared pumpkin puree.
- Combine dry ingredients separately and fold into the wet mixture until just mixed.
- Chill dough for five minutes if necessary, then form balls and roll them in cinnamon-sugar.
- Bake at 350°F for 10–12 minutes until edges are golden but centers remain puffy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg