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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. These delightful treats combine the warmth of pumpkin spice with the rich nuttiness of brown butter, resulting in cookies that are soft, chewy, and utterly irresistible. Perfect for any gathering or a quiet afternoon at home, these cookies require no chilling time and can be made without a mixer, making them an easy choice for bakers of all skill levels. Whether enjoyed with a glass of milk or warmed alongside vanilla ice cream, you’ll find that each bite envelops you in seasonal comfort.

Ingredients

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  • 1 cup unsalted 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 oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter over medium heat until golden and nutty; let it cool slightly.
  3. In a bowl, whisk together cooled brown butter, granulated sugar, and dark brown sugar until combined.
  4. Add egg yolks, vanilla extract, and pumpkin puree; mix well.
  5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. Roll dough into balls, coat in cinnamon-sugar mixture, and place on prepared trays.
  7. Bake for 10–12 minutes until edges are golden but centers are puffy; cool on wire racks.

Nutrition

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