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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the flavors of autumn with these Chewy Pumpkin Snickerdoodle Cookies. Combining the warm spices of pumpkin pie with a soft, chewy texture, this delightful treat is perfect for cozy gatherings or quiet evenings at home. Made with brown butter and infused with cinnamon sugar, these cookies are not only easy to prepare—no chilling or mixer required—but also a guaranteed crowd-pleaser. Serve them fresh from the oven, or enjoy them later; they remain deliciously soft and flavorful. With just a few simple ingredients and straightforward steps, these cookies will quickly become your go-to fall dessert.

Ingredients

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  • 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)

Instructions

  1. Preheat the oven to 350°F (180°C) and line baking trays with parchment paper.
  2. Brown the butter in a stainless steel pan over medium heat until golden brown.
  3. Cool the butter before mixing with sugars in a bowl.
  4. Add egg yolks, vanilla, and prepared pumpkin puree; whisk until combined.
  5. Fold in dry ingredients (flour, spices, baking soda, and salt) until no dry flour remains.
  6. Chill dough slightly if too soft, then scoop into balls and roll in cinnamon sugar.
  7. Bake for 10–12 minutes until edges are golden; cool on a wire rack.

Nutrition

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