Description
Indulge in the flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies! Perfectly chewy and gooey, these delightful treats combine the classic snickerdoodle texture with warm pumpkin spices. No mixer or chill time is required, making them an easy and quick dessert option for any occasion. Enjoy them at holiday gatherings, cozy nights in, or as a comforting sweet treat after dinner. With every bite, you’ll experience a burst of flavor that captures the essence of autumn.
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)
- 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 stainless steel pan over medium heat until it smells nutty. Allow it to cool slightly.
- Whisk together cooled brown butter with sugars until combined. Add egg yolks and pumpkin puree; mix well.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
- In a small bowl, mix granulated sugar and cinnamon for rolling. Scoop dough into balls and roll in the mixture.
- Place cookie balls on prepared trays and bake for 10–12 minutes until edges are golden but centers remain puffy.
- Cool completely on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg