Description

Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. These delightful treats combine the rich taste of brown butter, warm pumpkin spice, and a sprinkle of cinnamon sugar, creating an irresistible dessert perfect for any occasion. With their chewy texture and gooey centers, these cookies don’t require any chill time or fancy mixers, making them a simple yet satisfying baking adventure. Whether you’re hosting a festive gathering or enjoying a quiet evening at home, these cookies bring warmth and joy to your dessert table.

Ingredients

Scale

1 cup unsalted butter
2/3 cup Libby's Pumpkin Puree (room temperature)
1/2 cup granulated sugar
1/2 cup + 2 tablespoons dark brown sugar (packed)
2 large egg yolks (room temperature)
2 teaspoons 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)

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Instructions

Brown the butter in a saucepan over medium heat until nutty and golden.
Cool the browned butter until it reaches room temperature.
Preheat your oven to 350°F (180°C) and line baking trays with parchment paper.
Absorb excess moisture from the pumpkin puree using paper towels.
Whisk sugars into cooled butter until sandy.
Mix in egg yolks, vanilla extract, and prepared pumpkin puree until smooth.
Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
Roll dough into balls and coat in cinnamon-sugar mixture before placing on trays.
Bake for about 10–12 minutes until edges are golden; let cool on wire racks.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 130
Sugar: 8g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: <1g
Protein: <1g
Cholesterol: 25mg