Print

Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies! These delightful treats are soft, chewy, and infused with warm spices that evoke the essence of autumn in every bite. The combination of brown butter and pumpkin puree creates a rich flavor profile, while the cinnamon sugar coating adds a sweet crunch. Perfect for any occasion, from busy weeknights to holiday gatherings, these cookies are sure to become a family favorite. Plus, they require no chilling time or fancy equipment—just simple ingredients and straightforward steps to create a delicious batch that will fill your kitchen with an irresistible aroma.

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 oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the unsalted butter in a pan over medium heat until it turns golden with brown bits; cool slightly.
  3. Whisk cooled butter with granulated sugar and dark brown sugar until combined.
  4. Mix in egg yolks and vanilla extract, then add pumpkin puree.
  5. Fold in sifted flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. Scoop dough into balls, roll in cinnamon-sugar mixture, and place on prepared trays.
  7. Bake for 10-12 minutes until edges are golden but centers remain soft; cool on wire racks.

Nutrition

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