Chewy Pumpkin Snickerdoodle Cookies
These Chewy Pumpkin Snickerdoodle Cookies feature soft, pillowy centers with a delightful blend of pumpkin and warm spices, making them the perfect fall treat.
Ingredients
For the Cookies
- 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 (plus 1 tablespoon, 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) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat, stirring occasionally until it is nutty and brown.
- Pour the browned butter into a glass measuring cup and chill in the fridge for about 20 minutes until it’s 70-75°F.
- Spread the pumpkin puree on a plate and soak up any excess liquid with paper towels.
- Once the butter is cool, whisk in the sugars until it resembles wet sand.
- Add the egg yolks, vanilla, and dried pumpkin puree, whisking until smooth.
- Gently fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. Chill in the fridge for 5 minutes.
Baking
- Mix cinnamon and sugar for rolling in a small bowl.
- Scoop dough into 3 tbsp-sized balls, roll in cinnamon sugar, and space 2-3 inches apart on the baking sheet.
- Bake each tray for 10-12 minutes, until edges are golden and centers are puffed. Cool on a wire rack.
Notes
Store leftovers in an airtight container for 2-3 days, or freeze for later. For variety, try adding chocolate chips or nuts to the dough.