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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies

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Indulge in the warmth of fall with Chewy Pumpkin Snickerdoodle Cookies! These delightful treats blend the classic snickerdoodle with the seasonal flavor of pumpkin, creating a soft interior and a sweet cinnamon sugar crust. Best of all, there’s no need to chill the dough or use a mixer, making this recipe perfect for bakers of any skill level. Whether you’re preparing for a family gathering or simply craving something sweet, these cookies will bring joy to every occasion. With the rich flavors of brown butter and aromatic spices in each bite, you’ll want to make them year-round!

Ingredients

Scale
  • 1 cup unsalted American 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 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

  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. In a pan over medium heat, melt the butter until it turns golden brown and has a nutty aroma. Let cool.
  3. Prepare pumpkin puree by pressing it between paper towels to remove excess moisture.
  4. Whisk together cooled butter with granulated and dark brown sugars until combined.
  5. Add egg yolks, vanilla extract, and prepared pumpkin puree; mix well.
  6. Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined.
  7. Roll dough balls in a mixture of granulated sugar and cinnamon before placing them on the baking sheets.
  8. Bake for 10–12 minutes until edges are golden but centers remain puffy. Cool on wire racks.

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