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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the delicious flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft, gooey, and brimming with the comforting essence of pumpkin spice and brown butter, this recipe is a delightful treat for any occasion. With no need for a mixer and no chill time required, you can quickly whip up a batch that will leave your taste buds dancing. Whether you’re enjoying them during a cozy gathering or as an everyday snack, these cookies are sure to become a seasonal favorite.

Ingredients

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  • 1 cup unsalted American butter
  • 2/3 cup Libby’s Pumpkin Puree (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoon dark brown sugar (packed)
  • 2 large egg yolks (room temperature)
  • 2 teaspoon 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

  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. In a large stainless steel pan, brown the butter over medium heat until nutty and golden. Allow it to cool slightly.
  3. Whisk together cooled browned butter, sugars, egg yolks, vanilla extract, and dried pumpkin puree until well combined.
  4. Fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
  5. Scoop dough into balls and roll in a mixture of granulated sugar and cinnamon before placing on prepared baking sheets.
  6. Bake for 10-12 minutes until edges are golden but centers remain soft. Let cool on wire racks.

Nutrition

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