Description
Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Combining the rich taste of brown butter and warm pumpkin spice, these cookies are soft, gooey, and utterly irresistible. Perfect for gatherings or a cozy night at home, this easy recipe requires no chilling time and can be mixed by hand, making it an ideal last-minute dessert. Each bite captures the essence of autumn, bringing together sweet cinnamon sugar and a hint of nutty flavor that will have everyone reaching for seconds.
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
- Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter over medium heat in a stainless steel pan until golden and nutty-smelling.
- Chill browned butter until cool but still liquid.
- Press excess moisture from pumpkin puree using paper towels.
- Whisk together cooled butter, sugars, egg yolks, vanilla, and pumpkin puree until combined.
- Fold in flour, spices, salt, cream of tartar, and baking soda until just mixed.
- Form tablespoon-sized dough balls and roll in cinnamon sugar.
- Bake for 10-12 minutes until edges are golden; let cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg