Description
These chewy pumpkin snickerdoodle cookies blend the flavors of pumpkin and cinnamon sugar, creating a cozy treat that’s perfect for fall.
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 (for rolling)
Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan over medium heat, stirring occasionally until it reaches a perfect shade of brown.
- Remove from heat and allow to cool before mixing with brown and granulated sugars until it resembles wet sand.
- Add the egg yolks and vanilla, followed by the pumpkin puree. Stir to combine.
- Gradually fold in the dry ingredients until just combined and be careful not to overmix.
- Refrigerate the dough for about five minutes to firm it up.
- Combine cinnamon and the granulated sugar in a small bowl for rolling.
- Scoop the dough into 3-tablespoon-sized balls, roll in the cinnamon-sugar mixture, and place on the prepared baking sheet with space in between.
- Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on a wire rack.
Notes
For the best results, ensure the butter cools to between 70°F to 75°F before mixing. Use fresh pumpkin spice for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 60mg
Keywords: pumpkin cookies, snickerdoodles, fall baking, chewy cookies