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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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If you’re searching for the ultimate fall treat, look no further than these Chewy Pumpkin Snickerdoodle Cookies. Combining the rich flavors of brown butter with cozy pumpkin spice and cinnamon sugar, these delightful cookies are irresistibly chewy and perfect for any occasion. With no mixer required and no chilling time needed, you can whip up a batch in no time! Whether you’re enjoying a quiet evening at home or celebrating with family and friends, these cookies will surely bring warmth and joy to your autumn gatherings.

Ingredients

Scale
  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoon dark brown sugar (packed)
  • 2 large egg yolks
  • 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. In a pan over medium heat, brown the butter until golden and nutty, then let it cool.
  3. Dry the pumpkin puree using paper towels to remove excess moisture.
  4. Whisk together the cooled butter, sugars, egg yolks, vanilla extract, and pumpkin puree until combined.
  5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
  6. In a bowl, combine granulated sugar and cinnamon for coating.
  7. Scoop dough (about 3 tablespoons each), roll in cinnamon sugar mixture, and place on prepared trays.
  8. Bake for 10-12 minutes until edges are golden but centers are slightly puffy; cool on wire racks.

Nutrition

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