Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies are filled with fall flavors like brown butter and pumpkin spice.
Equipment
- Large cookie scoop
Ingredients
Wet Ingredients
- 1 cup unsalted butter browned
- ⅔ cup Libby's Pumpkin Puree room temperature
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 ⅔ cup all-purpose flour see notes for measuring
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
Preparation
- Brown the butter over medium heat in a large stainless steel pan. Stir occasionally to avoid burning.
- Allow the browned butter to cool in the fridge for about 45-60 minutes.
- Preheat the oven to 350 F/180 C and line two baking trays with parchment paper.
- Soak up excess liquid from the pumpkin puree with paper towels until it feels dry.
- Whisk the cooled brown butter with brown sugar and granulated sugar for 1 minute.
- Whisk in the egg yolks, vanilla, and dried pumpkin puree.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
- Chill the dough in the fridge for 5 minutes if soft.
- Combine ⅓ cup granulated sugar and cinnamon in a small bowl.
- Scoop the dough into 3 tablespoon balls, roll in cinnamon sugar, and place on the baking sheet.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool completely on a wire rack.
Notes
Measure flour properly using the spoon-level method for best results. The butter must be cooled but still liquid to ensure a chewy cookie texture.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 100mgPotassium: 60mgSugar: 10gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!