Description
A delicious and easy recipe for chewy pumpkin snickerdoodle cookies, perfect for fall.
Ingredients
Scale
- 1 cup unsalted American butter, *SEE NOTES*
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoon dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoon vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour, **see notes for measuring**
- 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 the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
- Brown the butter over medium heat in a large stainless steel pan, stirring occasionally until it smells nutty and has brown bits.
- Pour the browned butter into a glass measuring cup and chill in the fridge for 45-60 minutes until it reaches 70-75 F.
- Press paper towels into the pumpkin puree to absorb excess liquid until it measures roughly 1/3 cup.
- Whisk the brown sugar and granulated sugar into the cooled butter for 1 minute until it resembles wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough for 5 minutes.
- In a small bowl, combine the cinnamon and sugar. Scoop the dough into 3 tbsp-sized balls and roll in the cinnamon sugar.
- Place the dough balls on the prepared baking sheet spaced 2-3 inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the middle is puffy. Let cool on a wire rack.
- Store leftover cookies in an airtight container for 2-3 days or freeze the dough balls for later use.
Notes
- Ensure the butter is cooled properly to prevent cookies from spreading.
- Measure pumpkin puree accurately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chewy Pumpkin Snickerdoodle Cookies, Pumpkin Cookies, Fall Desserts