Description

If you’re craving a warm, comforting treat that embodies the spirit of fall, look no further than these Chewy Pumpkin Snickerdoodle Cookies! With their soft and chewy texture, rich brown butter flavor, and delightful pumpkin spice aroma, these cookies are perfect for any occasion—from family gatherings to cozy evenings at home. Easy to make with no mixer required and no chilling time needed, they can be whipped up in under two hours. The enticing scent of cinnamon and sugar will fill your kitchen, making it hard for anyone to resist grabbing one (or two!). Dive into this simple recipe and enjoy the flavors of autumn with every bite.

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

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Instructions

Preheat your oven to 350 F (180 C) and line two baking trays with parchment paper.
In a pan, brown the butter over medium heat until golden brown. Allow it to cool slightly.
Measure about 184 grams of browned butter into a glass measuring cup and chill until it reaches 70-75 F.
Prepare pumpkin puree by soaking up excess liquid with paper towels.
Whisk together cooled butter and sugars until combined.
Add egg yolks, vanilla extract, and pumpkin puree; mix well.
Fold in the dry ingredients: flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
Mix sugar and cinnamon in a bowl for rolling. Scoop dough into balls and roll in the mixture before placing on baking sheets.
Bake for 10-12 minutes or until edges are golden but centers are puffy. Let cool completely on a wire rack.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 9g
Sodium: 95mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg