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Chewy Pumpkin Snickerdoodle Cookies Recipe

Chewy Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

5.2 from 6 reviews

These Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat with a perfect blend of pumpkin, warm spices, and sweetness. The chewy texture and cinnamon-sugar coating make them irresistible.

Ingredients

Scale

For the Cookies:

  • 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 (**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

  1. Preheat the oven: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter: Brown the butter over medium heat until nutty, then let it cool.
  3. Prepare the pumpkin: Pat dry the pumpkin puree to remove excess liquid.
  4. Mix the dough: Combine the ingredients and chill the dough.
  5. Roll the dough: Roll the dough into balls and coat them in cinnamon sugar.
  6. Bake: Bake the cookies for 10-12 minutes until golden brown.
  7. Cool and enjoy: Allow the cookies to cool on a wire rack before serving.
  8. Storage: Store leftover cookies in an airtight container at room temperature.

Notes

  • Make sure the butter is cool but still liquid for the best cookie texture.
  • Patting the pumpkin dry ensures the right consistency in the dough.
  • Chilling the dough helps prevent spreading during baking.
  • Room temperature ingredients blend more easily and evenly.

Nutrition

Keywords: Pumpkin, Snickerdoodle, Cookies, Fall Baking

Find it online: https://kitchenbyrita.com/chewy-pumpkin-snickerdoodle-cookies-recipe/