Description
Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft and gooey, these delightful treats combine the rich essence of brown butter with the warm spices of pumpkin and cinnamon sugar. Perfect for any occasion, whether it’s a festive gathering or a relaxing evening at home, this easy recipe requires no chilling or mixer, making it a breeze to whip up. Each bite is a delicious celebration of autumn, promising to satisfy your sweet cravings while filling your kitchen with a tantalizing aroma.
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 your oven to 350°F (180°C) and line baking trays with parchment paper.
- In a large pan, brown the butter over medium heat until nutty and golden. Cool slightly.
- Mix both sugars into the cooled butter until combined.
- Whisk in egg yolks, vanilla, and prepared pumpkin puree.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
- Roll dough into balls, coat in cinnamon sugar mixture, and place on baking sheets.
- Bake for 10-12 minutes until edges are golden but centers are soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg