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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the ultimate fall treat with these Chewy Pumpkin Snickerdoodle Cookies! This delightful recipe combines the rich flavor of pumpkin puree with warm spices to create a soft, chewy cookie that embodies the essence of autumn. With no special equipment required, you can whip up these cookies in no time—perfect for cozy family gatherings or a sweet treat after dinner. The signature cinnamon-sugar coating adds an irresistible sweetness, making every bite feel like a warm hug from your oven. Plus, they can be made ahead and frozen for future enjoyment. Get ready to savor the season with each delicious morsel!

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

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Brown the butter in a pan until golden and fragrant; cool it down.
  3. Prepare pumpkin puree by removing excess moisture.
  4. Whisk together cooled butter and sugars until combined.
  5. Mix in egg yolks, vanilla extract, and prepared pumpkin puree.
  6. Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
  7. Prepare cinnamon-sugar mixture for rolling.
  8. Scoop tablespoon-sized dough balls, roll in cinnamon sugar, and place on lined baking sheets.
  9. Bake for 10-12 minutes until edges are golden but centers remain soft.

Nutrition

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