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 delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. These soft and gooey treats combine the richness of brown butter with warm pumpkin spice and a touch of cinnamon sugar, making them perfect for cozy gatherings or festive celebrations. Unlike traditional recipes, this version requires no chill time, allowing you to whip up a batch in no time. Each cookie features a chewy texture that keeps you coming back for more, making them an irresistible addition to your autumn dessert lineup.

Ingredients

Scale
  • 1 cup unsalted American butter
  • 2/3 cup Libby’s Pumpkin Puree (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoon dark brown sugar (packed)
  • 2 large egg yolks (room temperature)
  • 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 the oven to 350 F (180 C) and line two baking trays with parchment paper.
  2. Brown the butter in a pan over medium heat until nutty and aromatic. Cool to room temperature.
  3. Pat dry the pumpkin puree to remove excess moisture.
  4. In a bowl, whisk together cooled browned butter, granulated sugar, and dark brown sugar until sandy.
  5. Mix in egg yolks, vanilla extract, and prepared pumpkin puree until combined.
  6. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
  7. Roll dough into balls, coat with cinnamon-sugar mixture, and place on baking trays.
  8. Bake for 10-12 minutes or until edges are golden brown but centers remain puffy. Cool on wire racks.

Nutrition

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