Description
Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat, blending the rich flavors of brown butter and pumpkin spice with a delightful gooey texture. These cookies are easy to prepare without any chill time or mixers, making them perfect for spontaneous baking sessions. The sweet cinnamon sugar coating adds an extra layer of flavor, ensuring they’re a hit at any gathering. Whether enjoyed warm from the oven or paired with your favorite beverage, these cookies will bring warmth and sweetness to your table all season long.
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
- Brown the butter in a stainless steel pan over medium heat until nutty and golden.
- Cool the browned butter and measure out just under one cup.
- Preheat the oven to 350°F and prepare baking trays with parchment paper.
- Dry the pumpkin puree using paper towels until it resembles soft playdough.
- Whisk together cooled brown butter, both sugars, egg yolks, vanilla extract, and dried pumpkin puree until combined.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
- Chill dough if necessary to firm up; then roll into balls and coat with cinnamon sugar.
- Bake for about 10–12 minutes until edges are golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg