Description
Enjoy the warmth and nostalgia of Chewy Pumpkin Snickerdoodle Cookies, combining pumpkin and spice for a delightful fall treat.
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
- 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, stirring occasionally.
- Once browned, pour it into a glass measuring cup and chill for about 45-60 minutes until it cools to 70-75 F.
- Drain excess liquid from the pumpkin puree using paper towels, aiming for 1/3 cup of concentrated pumpkin.
- Whisk the cooled browned butter with brown sugar and granulated sugar until it resembles wet sand.
- Add egg yolks, vanilla extract, and the concentrated pumpkin puree and whisk until combined.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined, then chill the dough for 5 minutes.
- Prepare the cinnamon sugar mixture by combining cinnamon and sugar in a small bowl.
- Scoop dough into 3 tablespoon-sized balls and roll in the cinnamon sugar before placing them on the baking sheet.
- Bake for 10-12 minutes until edges are golden brown and centers are slightly puffy.
- Let cookies cool on a wire rack completely before enjoying.
Notes
Store leftover cookies in an airtight container at room temperature for 2-3 days. You can also freeze the cookie dough balls for fresh cookies anytime!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg