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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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If you’re in search of a delightful dessert that embodies the warmth of fall, look no further than Chewy Pumpkin Snickerdoodle Cookies. These cookies are the perfect blend of chewy and soft textures, infused with the rich flavors of brown butter, warm pumpkin spice, and cinnamon sugar. With their inviting aroma wafting through your kitchen, they promise to bring joy to any gathering or cozy night in. Best of all, this simple recipe requires no mixer and minimal prep time, making it an ideal choice for busy days or spontaneous baking sessions. Whether enjoyed fresh out of the oven or shared as a thoughtful gift, these cookies will quickly become a beloved fall favorite.

Ingredients

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  • 1 cup unsalted butter
  • 2/3 cup Libby’s Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoon dark brown sugar (packed)
  • 2 large egg yolks
  • 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

  1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. In a saucepan over medium heat, brown the unsalted butter until golden and fragrant, then cool it slightly.
  3. Whisk together both sugars with the cooled browned butter until combined.
  4. Mix in egg yolks, vanilla extract, and pumpkin puree until smooth.
  5. Gently fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
  6. Roll dough into balls and coat them in a cinnamon-sugar mixture before placing on the prepared trays.
  7. Bake for 10-12 minutes until edges are golden but centers remain puffy.

Nutrition

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