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Chewy Pumpkin Snickerdoodle Cookies

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Indulge in the cozy flavors of autumn with these Chewy Pumpkin Snickerdoodle Cookies. Soft and gooey, each cookie is infused with the warm essence of brown butter and pumpkin spice, making them the perfect treat for any fall gathering or a quiet evening at home. The best part? No chilling required! These cookies are incredibly easy to whip up without any mixers, allowing you to enjoy fresh-baked goodness in no time. Rolled in a delightful cinnamon-sugar mixture, they’re a guaranteed hit at potlucks or simply enjoyed with your favorite hot beverage. Once you try these delectable cookies, they’ll undoubtedly become a staple in your baking repertoire.

Ingredients

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  • 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

  1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the unsalted butter in a saucepan over medium heat until it has a nutty aroma and golden bits form.
  3. Cool the butter slightly, then whisk in sugars until combined.
  4. Incorporate egg yolks, vanilla extract, and pumpkin puree until smooth.
  5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. Roll dough into balls and coat in cinnamon sugar before placing on prepared baking sheets.
  7. Bake for 10-12 minutes until edges are golden and centers are puffy; cool on wire racks.

Nutrition

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