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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the warmth of fall with these Chewy Pumpkin Snickerdoodle Cookies. Bursting with the comforting flavors of pumpkin and a hint of cinnamon, these delightful treats are the perfect cozy companion for any occasion. With their soft, chewy texture and sweet cinnamon sugar coating, they make an irresistible addition to your autumn gatherings or quiet evenings at home. Best of all, this recipe is simple to follow—no mixer required! Just mix, scoop, and bake for a batch of cookies that will have everyone asking for seconds.

Ingredients

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  • 1 cup unsalted American butter
  • 2/3 cup Libby’s Pumpkin Puree (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoon dark brown sugar (packed)
  • 2 large egg yolks (room temperature)
  • 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. In a saucepan over medium heat, melt the butter until browned and fragrant. Remove from heat and let cool.
  3. Once cooled, whisk in sugars until combined, then add egg yolks, vanilla extract, and pumpkin puree.
  4. In a separate bowl, combine flour, pumpkin spice, baking soda, cream of tartar, and salt; fold into the wet ingredients until just mixed.
  5. Scoop dough balls (about three tablespoons each) and roll them in a mixture of granulated sugar and ground cinnamon before placing them on prepared baking sheets.
  6. Bake for 10-12 minutes or until golden around the edges but soft in the center. Cool on wire racks.

Nutrition

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