Print

Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Each bite reveals a perfect balance of warm pumpkin spice, rich brown butter, and a sweet cinnamon sugar coating that makes them irresistibly chewy and comforting. This easy recipe requires no chilling time or mixer, making it a quick go-to for any occasion—from cozy family gatherings to festive holiday celebrations. These cookies are best enjoyed fresh from the oven or shared with friends and family, ensuring everyone experiences the cozy warmth of autumn.

Ingredients

Scale
  • 1 cup unsalted American butter
  • 2/3 cup Libby’s Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tbsp dark brown sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 2/3 cups + 1 tbsp 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. Brown the butter over medium heat until nutty and golden brown; allow to cool.
  3. Whisk together cooled butter, sugars, egg yolks, vanilla extract, and prepared pumpkin puree until combined.
  4. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
  5. Chill dough for about five minutes if it's too soft.
  6. Mix granulated sugar and cinnamon in a bowl; roll dough into balls and coat in this mixture.
  7. Place on baking sheets spaced apart; bake for 10–12 minutes until edges are golden but centers remain puffy.
  8. Let cool on wire racks before enjoying.

Nutrition

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