Chewy Pumpkin Snickerdoodle Cookies
Deliciously chewy and perfectly spiced, these pumpkin snickerdoodle cookies are a delightful treat for fall gatherings.
Ingredients
For the Cookies
- 1 cup unsalted butter Browned
- 2/3 cup Libby’s Pumpkin Puree (room temperature) Make sure to remove excess liquid
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup 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
Preparation
- 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. Stir occasionally to prevent burning. Remove from heat when it has brown bits and smells nutty.
- Pour the browned butter into a glass measuring cup and let it chill in the fridge, stirring every 20 minutes until it reaches 70-75°F.
- Prepare the pumpkin puree by pressing it with paper towels to soak up extra liquid until it measures roughly 1/3 cup.
- Whisk the brown sugar and granulated sugar into the cool butter until it looks like 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 in the fridge for 5 minutes.
Baking
- Combine cinnamon and sugar in a small bowl.
- Scoop the dough into 3 tbsp-sized balls and roll each ball in the cinnamon sugar mixture.
- Place on the prepared baking sheet spaced 2-3 inches apart.
- Bake one tray at a time for 10-12 minutes until the edges are golden brown and the center is slightly underbaked.
- Let the tray cool completely on a wire rack before enjoying.
Notes
Store leftover cookies in an airtight container for 2-3 days. Freeze cookie dough balls for later use; just let them come to room temperature before baking.