Description
Indulge in the cozy flavor of chewy pumpkin snickerdoodle cookies, perfectly blending pumpkin with a cinnamon-sugar coating, ideal for fall 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 cups + 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 trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat, stirring constantly until it becomes golden and has a nutty aroma. Chill the browned butter until it reaches about 70-75°F (21-24°C).
- While the butter cools, prep your pumpkin puree by pressing it gently with paper towels to absorb any excess moisture.
- Once the butter is cool, whisk in the brown sugar and granulated sugar until well combined. Then, add in the egg yolks, vanilla extract, and pumpkin puree, mixing thoroughly.
- Gradually fold in the flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Chill the dough in the refrigerator for about 5 minutes.
- In a small bowl, combine the sugar and cinnamon for rolling. Scoop the dough into balls and roll them in the cinnamon-sugar mixture.
- Place the cookie balls on the prepared baking sheets and bake for 10-12 minutes or until the edges are golden and centers are soft and puffed.
- Allow the cookies to cool completely on a wire rack before serving.
Notes
For added flavor, try folding in chocolate chips or nuts. Store in an airtight container at room temperature for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, cookies, snickerdoodle, fall, dessert, baking