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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the warm flavors of fall with these delightful Chewy Pumpkin Snickerdoodle Cookies. Soft, gooey, and infused with aromatic spices, these cookies make for the perfect treat any time of year. With no mixer required and a quick prep time, you can have a batch ready to enjoy in just a couple of hours. The unique combination of brown butter and pumpkin spice brings a cozy aroma to your kitchen that’s simply irresistible. Whether you’re sharing them at a family gathering or enjoying them solo with a cup of tea, these cookies are sure to brighten your day!

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 over medium heat, melt the unsalted butter until browned, then cool it in the fridge until it reaches 70-75°F (21-24°C).
  3. Press paper towels into the pumpkin puree to remove excess moisture.
  4. Whisk cooled brown butter with sugars until combined, then add egg yolks and vanilla extract.
  5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. Roll dough into balls and coat in cinnamon-sugar mixture before placing on prepared trays.
  7. Bake for 10-12 minutes until edges are golden and centers are slightly puffy.

Nutrition

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