Description

Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Infused with rich brown butter and aromatic pumpkin spice, these cookies are rolled in cinnamon sugar for an irresistible finish. Their chewy, gooey texture makes them perfect for any occasion, whether you’re hosting a gathering or enjoying a quiet evening at home. Plus, they come together easily without the need for a mixer or chilling the dough—making them an effortless addition to your baking repertoire. Get ready to impress your family and friends with these delightful treats!

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)

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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 until golden and nutty, then cool it slightly.
Whisk together the cooled browned butter, dark brown sugar, and granulated sugar until sandy.
Add egg yolks, vanilla extract, and dried pumpkin puree; mix well.
Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
Roll dough into three-tablespoon balls and coat in cinnamon sugar before placing on baking sheets.
Bake for 10-12 minutes until edges are golden but centers are slightly puffy. Cool on wire racks.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 140
Sugar: 10g
Sodium: 65mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: <1g
Protein: <1g
Cholesterol: 25mg