Chewy Pumpkin Snickerdoodle Cookies
These soft and flavorful cookies combine classic snickerdoodle happiness with the warm essence of pumpkin and spices, perfect for fall gatherings.
Ingredients
Main Ingredients
- 1 cup unsalted butter Browned
- 2/3 cup Libby’s Pumpkin Puree Room temperature; drained
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar Packed
- 2 large egg yolks Room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour See notes for measuring
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
For Rolling
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside.
- In a large stainless steel pan, brown the butter over medium heat, stirring occasionally. Once it has a nutty smell and brown bits form, take it off the heat.
- Cool the browned butter in the fridge for about 45-60 minutes until it reaches 70-75°F.
- Spread the pumpkin puree on a plate to soak up extra liquid using paper towels until it measures about 1/3 cup.
- Whisk the cooled brown butter with the brown and granulated sugar for 1 minute.
- Add in the egg yolks, vanilla, and the dried pumpkin puree. Mix until well combined.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes.
Baking
- Combine the cinnamon and sugar in a small bowl. Form the dough into 3-tablespoon-sized balls and roll them in the cinnamon-sugar mixture.
- Place them on your baking sheets, about 2-3 inches apart.
- Bake for 10-12 minutes until the edges are golden and the centers are puffy. Let them cool on a wire rack.
Notes
To keep leftover cookies fresh, store them in an airtight container for 2-3 days. If freezing cookie dough, let it thaw at room temperature before baking.