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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Each bite offers a gooey center enriched with brown butter and warm pumpkin spice, creating a comforting treat that’s perfect for family gatherings or cozy evenings at home. Best of all, this easy recipe requires no chilling time or special equipment, making it a quick go-to option for your next baking adventure. With a crunchy cinnamon-sugar coating and a wonderfully chewy texture, these cookies are sure to become a seasonal favorite.

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)
  • 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 it becomes nutty and golden, then cool slightly.
  3. Whisk together the cooled brown butter with granulated and dark brown sugars until well combined.
  4. Add the egg yolks, vanilla extract, and prepared pumpkin puree; mix until smooth.
  5. Gently fold in the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. In a separate bowl, mix granulated sugar and cinnamon for rolling.
  7. Scoop dough into balls (about 3 tablespoons each), roll in cinnamon-sugar, and place on prepared trays spaced apart.
  8. Bake for 10–12 minutes until edges are golden; cool on wire racks before serving.

Nutrition

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