Description
Chewy pumpkin snickerdoodle cookies combine spicy pumpkin with the classic flavors of snickerdoodles, perfect for autumn gatherings.
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)
Instructions
- Preheat your oven to 350°F (180°C). Line your baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat, stirring occasionally.
- Pour the browned butter into a glass measuring cup and chill in the fridge until cooled.
- Soak up the extra liquid from pumpkin puree with paper towels until it resembles soft play-dough.
- Whisk the cooled butter with both sugars until combined.
- Add the egg yolks, vanilla extract, and pumpkin puree, mixing until well incorporated.
- Fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
- Refrigerate the dough for 5-10 minutes.
- Stir together the rolling sugar and cinnamon in a small bowl.
- Scoop the dough into 3 tbsp-sized balls, rolling them in cinnamon sugar before placing them on the baking sheet.
- Bake for 10-12 minutes, allowing cookies to cool on a wire rack.
Notes
For a firmer cookie, reduce the pumpkin puree slightly. Store leftover cookies in an airtight container for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, snickerdoodles, fall baking
