Print

Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the cozy flavors of fall with these delightful Chewy Pumpkin Snickerdoodle Cookies. These soft and chewy treats are infused with the warm spices of pumpkin and cinnamon, making them an irresistible addition to any autumn gathering.

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. 1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. 2. In a stainless steel pan, brown the unsalted butter over medium heat until golden.
  3. 3. Cool the browned butter slightly before mixing it with sugars until combined.
  4. 4. Whisk in egg yolks, vanilla extract, and drained pumpkin puree until smooth.
  5. 5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. 6. Roll dough balls in cinnamon-sugar mixture and place on the baking sheet.
  7. 7. Bake for 10–12 minutes until edges are golden but centers remain puffy.
  8. 8. Allow cookies to cool on a wire rack before enjoying.

Nutrition

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