Description
Enjoy the warmth of autumn with these Chewy Pumpkin Snickerdoodle Cookies! Soft, chewy, and perfectly spiced, each cookie is coated in a crispy cinnamon-sugar layer that makes them a must-have for fall baking. Perfect for sharing or indulging during the season of pumpkin spice.
Ingredients
Units
Scale
- For the cookies:
- 1 cup unsalted American 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 cups + 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
- For rolling:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (180°C) and prepare two baking sheets with parchment paper.
- In a large pan, brown the butter over medium heat until it smells nutty and develops golden brown flecks. Transfer to a glass container and chill until cool but liquid.
- Spread the pumpkin puree on a plate and blot it with paper towels to remove excess moisture.
- Whisk together the browned butter, granulated sugar, and brown sugar in a bowl.
- Mix in the egg yolks, vanilla extract, and dried pumpkin puree until well combined.
- Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda. Avoid overmixing.
- Refrigerate the dough for about 30 minutes to firm it up.
- Mix the cinnamon and sugar in a small bowl for rolling.
- Scoop the dough into balls, roll them in the cinnamon-sugar mixture, and arrange them on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are golden brown.
- Cool the cookies on a wire rack before serving.
Notes
- For extra chewiness, ensure the pumpkin puree is as dry as possible before mixing.
- Store in an airtight container at room temperature for up to 4 days.
- The dough can be frozen for up to 3 months; thaw before baking.
