Description
These chewy pumpkin snickerdoodle cookies combine pumpkin spice and a delightful texture that’s perfect for fall gatherings.
Ingredients
- 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
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
- In a large stainless steel pan, brown the butter over medium heat, stirring regularly until it has a nutty aroma. Chill in the fridge until it cools to 70-75°F (about 45-60 minutes).
- Prepare the pumpkin puree by pressing it with paper towels until dry.
- Whisk the cooled brown butter with brown and granulated sugars until it resembles wet sand.
- Mix in the egg yolks, vanilla, and pumpkin puree until well combined.
- Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
- In a small bowl, mix together the cinnamon and sugar.
- Scoop the dough into 3-tablespoon-sized balls, roll in the cinnamon-sugar mixture, and place on the baking trays.
- Bake for 10-12 minutes until the edges are golden and the centers are slightly underbaked. Cool on a wire rack.
- Store in an airtight container at room temperature for 2-3 days.
Notes
Keep leftover cookies in an airtight container or freeze the dough for later baking.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American