Chewy Pumpkin Snickerdoodle Cookies That Melt in Your Mouth

Enjoy these Chewy Pumpkin Snickerdoodle Cookies, a delicious autumn treat bursting with warm flavors.

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Prep Time 15

Cook Time 12

Chill Time 15

Total Time 42

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Unsalted Butter Browned for richness
1 cup Libby’s Pumpkin Puree Use this brand for consistency
1 cup Granulated Sugar For sweetness
3/4 cup Dark Brown Sugar Substitutable with light brown sugar
4 large Egg Yolks For a gooey center
2 teaspoons Vanilla Extract Boosts flavor
2 cups All-Purpose Flour Measure accurately
2 teaspoons Pumpkin Spice For autumn flavor
1 teaspoon Baking Soda
1 teaspoon Cream of Tartar
1/2 teaspoon Kosher Salt Balances sweetness

For Rolling

2 tablespoons Cinnamon
2 tablespoons Granulated Sugar

Equipment

medium saucepan
Large mixing bowl
Cookie scoop
Parchment Paper

Method

Step-by-Step Instructions

Brown the butter in a medium saucepan for 5-7 minutes.
Prepare the pumpkin by squeezing out excess moisture.
Mix sugars and browned butter until creamy.
Combine wet ingredients with the sugar and butter mixture.
Incorporate dry ingredients until just combined.
Chill the dough for 10-15 minutes.
Shape cookies and roll in cinnamon sugar before baking.
Bake in a preheated oven at 350°F for 10-12 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 40mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days. Freeze dough balls for longer storage.

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