Chewy Pumpkin Snickerdoodle Cookies
If you’re searching for a delightful cookie that embodies the cozy essence of fall, look no further than these Chewy Pumpkin Snickerdoodle Cookies. With their soft and chewy texture, these cookies blend the rich flavors of pumpkin spice and cinnamon sugar, making them an irresistible treat for any occasion. Perfect for sharing with family or friends during festive gatherings, they are incredibly simple to whip up—no fancy mixers or chilling required!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup Libby's Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks
- 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
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Brown the butter in a medium saucepan over medium heat until golden and nutty.
- Cool the butter to about 70–75°F (21–24°C).
- Press pumpkin puree with paper towels to remove excess moisture.
- Whisk together both sugars until sandy, then mix in egg yolks, vanilla, and cooled butter.
- Gently fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until combined.
- Chill dough if needed; roll into balls and coat in cinnamon-sugar mixture before placing on baking sheets.
- Bake for 10–12 minutes until edges are golden but centers are puffy.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg