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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the warm and comforting flavors of Chewy Pumpkin Snickerdoodle Cookies, a delightful treat perfect for fall gatherings or cozy nights in. These cookies feature a chewy texture with a gooey center, thanks to the rich brown butter and pumpkin puree. Coated in a sweet cinnamon-sugar mixture, every bite offers an irresistible burst of autumn spices. With no mixer required and no chill time needed, this easy recipe is accessible for bakers of all skill levels. Whether shared with friends or enjoyed solo, these cookies are sure to impress!

Ingredients

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  • 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 the oven to 350 F (180 C) and line two baking trays with parchment paper.
  2. Brown the butter in a pan over medium heat until nutty-smelling; cool slightly.
  3. Mix sugars into the cooled butter until combined.
  4. Add egg yolks and pumpkin puree, blending well.
  5. Stir in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
  6. Roll dough into balls and coat in cinnamon sugar before placing on trays.
  7. Bake for 10–12 minutes until edges are golden but centers remain puffy.
  8. Cool on wire racks before serving.

Nutrition

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