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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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If you’re in search of a delightful fall treat, look no further than these Chewy Pumpkin Snickerdoodle Cookies! With their soft and chewy texture, enriched by the warm flavors of brown butter and pumpkin spice, this simple recipe is perfect for busy weeknights or festive gatherings. Best of all, there’s no need for chilling the dough or using a mixer; just mix and bake! These cookies are sure to bring joy to anyone who takes a bite, whether paired with tea or served at a holiday celebration.

Ingredients

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  • 1 cup unsalted butter
  • 2/3 cup Libby's Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 large egg yolks
  • 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 your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter in a large pan over medium heat until golden brown and nutty. Allow it to cool slightly.
  3. Whisk together the cooled butter and sugars in a bowl until combined.
  4. Add room temperature egg yolks, vanilla extract, and pumpkin puree; mix until smooth.
  5. Gently fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. Roll tablespoon-sized balls of dough in a mixture of granulated sugar and cinnamon before placing on the baking sheet.
  7. Bake for 10-12 minutes until edges are golden but centers remain puffy.
  8. Let cool on a wire rack before serving.

Nutrition

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