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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies

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Indulge in the cozy essence of fall with these Chewy Pumpkin Snickerdoodle Cookies. Crafted to perfection, this delightful recipe combines rich brown butter and aromatic pumpkin spice, resulting in a soft, gooey texture that melts in your mouth. These cookies are not only easy to prepare—requiring no chilling time or fancy mixers—but they also bring a warm, comforting flavor to any gathering or personal snack time. With their cinnamon sugar coating and the inviting scent of autumn spices wafting through your kitchen, these cookies will surely become a seasonal favorite. Enjoy them fresh out of the oven or paired with your favorite warm beverage for an irresistible treat.

Ingredients

Scale
  • 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
  • 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

  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the unsalted butter over medium heat until nutty and fragrant, then cool it to 70–75°F (21–24°C).
  3. Prepare pumpkin puree by soaking up excess moisture with paper towels until it reaches a dry consistency.
  4. In a mixing bowl, whisk together cooled brown butter and sugars until combined.
  5. Add egg yolks, vanilla extract, and prepared pumpkin; mix well.
  6. Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
  7. Roll dough into balls and coat in cinnamon-sugar mixture before placing on prepared trays.
  8. Bake for 10–12 minutes until edges are golden but centers remain puffy; cool on wire racks.

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