Description
Delightfully chewy and bursting with pumpkin flavor, these Chewy Pumpkin Snickerdoodle Cookies are perfect for cozy fall days. Coated in cinnamon sugar, they’re a must-bake for any pumpkin lover!
Ingredients
Scale
For the Cookies:
- 1/2 cup (113g) unsalted butter, browned and cooled
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 2 large egg yolks
- 1/3 cup (75g) pumpkin puree, dried out (Libby’s recommended)
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
For the Cinnamon Sugar:
- 1/4 cup (50g) granulated sugar
- 1 tbsp cinnamon
Instructions
- Brown the Butter: In a saucepan, melt butter over medium heat, stirring constantly until it turns golden brown and gives off a nutty aroma. Set aside to cool to room temperature, then refrigerate until it reaches 75°F and is still liquid.
- Prepare the Pumpkin: Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture. Set aside.
- Mix the Dough: In a large mixing bowl, whisk the cooled brown butter with the granulated and brown sugars until smooth. Add the egg yolks and vanilla extract, whisking until combined. Stir in the dried pumpkin puree, then fold in the flour, pumpkin pie spice, baking soda, cream of tartar, and salt until the dough forms.
- Scoop and Roll: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix the granulated sugar and cinnamon for coating. Use a large cookie scoop (3 tablespoons) to scoop the dough, roll each ball in the cinnamon sugar mixture, and place on the baking sheet, spacing them 2-3 inches apart.
- Bake: Bake one sheet at a time for 10-12 minutes, until the edges are golden brown and the centers are soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- tore leftover cookies in an airtight container at room temperature for 2-3 days.
- To freeze, scoop the dough (without rolling in cinnamon sugar) and freeze in an airtight container. Thaw before rolling in cinnamon sugar and baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg