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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies

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If you’re craving a cozy fall treat that’s both delightful and easy to make, these Chewy Pumpkin Snickerdoodle Cookies are the perfect solution! Bursting with warm spices and the rich flavor of pumpkin, these cookies offer an irresistible chewy texture that will have your taste buds dancing. With no chill time required and simple ingredients, you can whip up a batch in no time—ideal for busy weeknights or special gatherings. The addition of brown butter elevates their flavor profile, making them truly unique. Whether enjoyed with a cup of coffee or shared with loved ones, these cookies are sure to bring joy to any occasion.

Ingredients

Scale
  • 1 cup unsalted American butter
  • 2/3 cup Libby’s Pumpkin Puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoon dark brown sugar (packed)
  • 2 large egg yolks
  • 2 teaspoon 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 your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter in a stainless steel pan over medium heat until it develops a nutty aroma. Let cool.
  3. Pat the pumpkin puree dry to remove excess moisture.
  4. Combine the cooled brown butter with both sugars until sandy, then mix in egg yolks, vanilla, and pumpkin puree.
  5. Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
  6. Roll dough into balls, coat in cinnamon-sugar mixture, and place on prepared baking sheets.
  7. Bake for 10-12 minutes until edges are golden but centers remain soft.

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