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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Chewy Pumpkin Snickerdoodle Cookies are the perfect autumn treat, combining the rich flavors of pumpkin and the warm spices of cinnamon and brown butter. These cookies feature a delightful chewy texture that makes them irresistible. Ideal for fall gatherings or cozy evenings at home, this simple recipe requires no mixer and no chill time, making it accessible for bakers of all skill levels. With just a handful of ingredients, you can whip up these delicious cookies that will have everyone asking for seconds. Enjoy them on their own or paired with your favorite hot beverage for a truly comforting experience.

Ingredients

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  • 1 cup unsalted butter
  • 2/3 cup Libby's Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 large egg yolks
  • 1 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
  • Cinnamon sugar (for rolling)

Instructions

  1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter in a large pan over medium heat until nutty-smelling with brown bits.
  3. Cool the browned butter until it reaches about 70°F (21°C).
  4. Whisk together cooled butter, sugars, egg yolks, vanilla, and prepared pumpkin puree until combined.
  5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
  6. Scoop dough into balls, roll in cinnamon sugar, and place on baking sheets.
  7. Bake for 10 to 12 minutes until edges are golden but centers remain slightly soft.
  8. Allow cooling completely on a wire rack before serving.

Nutrition

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