Description
If you’re in search of a cozy fall treat, look no further than these Chewy Pumpkin Snickerdoodle Cookies. Infused with warm pumpkin spice and rolled in cinnamon sugar, each bite delivers delightful chewiness and rich flavor, making them the perfect companion for crisp autumn days. Easy to prepare without the need for fancy equipment, these cookies fill your kitchen with an irresistible aroma that will have everyone eagerly waiting to indulge. Whether for a family gathering or a sweet snack during the week, this recipe is bound to bring smiles and joy!
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
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large pan over medium heat until golden and nutty.
- Cool the browned butter in the fridge for 45-60 minutes.
- Press excess moisture from pumpkin puree using paper towels.
- Mix cooled butter with sugars, egg yolks, vanilla, and dried pumpkin puree until smooth.
- Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined; refrigerate dough for 5 minutes.
- Combine granulated sugar and cinnamon in a small bowl.
- Scoop dough into balls, roll in cinnamon sugar mixture, and place on prepared trays.
- Bake for 10-12 minutes until edges are golden but centers are slightly underbaked.
- Allow cooling on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg