Chewy Pumpkin Snickerdoodle Cookies
Indulge in the warm, cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Combining the rich taste of brown butter with a hint of pumpkin spice, these cookies offer a delightful twist on the classic snickerdoodle. With their soft, gooey texture and a sprinkle of cinnamon sugar, they are perfect for any gathering or simply as a treat for yourself. Best of all, this recipe requires no chill time and no mixer, making it incredibly easy to whip up a batch in no time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted American butter
- 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
- 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 your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a medium stainless steel pan, then cool slightly.
- Whisk together cooled brown butter with sugars until sandy.
- Add egg yolks and vanilla extract; mix well.
- Combine dry ingredients (flour, pumpkin spice, baking soda, cream of tartar, salt) and fold into wet mixture.
- Roll dough into balls and coat with cinnamon sugar before placing on trays.
- Bake for 10-12 minutes until edges are golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Find it online: https://fastmealfix.com/chewy-pumpkin-snickerdoodle-cookies/