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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft, gooey, and infused with rich brown butter and warm pumpkin spice, this simple recipe is perfect for family gatherings or a sweet treat after a busy day.

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 oven to 350 F (180 C) and line two baking trays with parchment paper.
  2. In a stainless steel pan, brown the butter over medium heat until nutty and fragrant; cool slightly.
  3. Whisk together cooled butter, granulated sugar, and dark brown sugar until sandy.
  4. Mix in egg yolks, vanilla extract, and prepared pumpkin puree until creamy.
  5. Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
  6. Roll tablespoon-sized balls of dough in a mix of granulated sugar and cinnamon.
  7. Place on prepared baking sheets spaced apart; bake for 10-12 minutes until edges are golden but centers remain soft.
  8. Cool on wire racks before enjoying.

Nutrition

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