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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the delightful flavors of autumn with these Chewy Pumpkin Snickerdoodle Cookies! This easy-to-make recipe combines the warm essence of pumpkin spice with the comforting richness of brown butter, creating cookies that are both gooey and chewy. Perfect for busy weeknights or family gatherings, these cookies require no chilling time and can be whipped up effortlessly. Their delightful cinnamon-sugar coating adds a sweet touch, making them an irresistible treat for anyone who takes a bite. Whether you’re enjoying them warm out of the oven or storing them for later, these cookies are sure to become a favorite this fall!

Ingredients

Scale
  • 1 cup unsalted butter
  • 2/3 cup Libby's Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 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 large pan, brown the unsalted butter over medium heat until golden brown and nutty.
  3. Cool the browned butter until it reaches about 70-75°F.
  4. Absorb excess moisture from pumpkin puree using paper towels.
  5. Whisk cooled butter with dark brown sugar and granulated sugar until it resembles wet sand.
  6. Mix in egg yolks, vanilla extract, and pumpkin puree until smooth.
  7. Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt gently.
  8. Chill dough briefly if too soft, then roll into balls and coat in cinnamon sugar.
  9. Place on prepared trays and bake for 10-12 minutes until edges are golden.

Nutrition

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