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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, a delightful treat that combines the rich flavors of brown butter, pumpkin spice, and cinnamon sugar. Perfect for cozy gatherings or satisfying sweet cravings, these cookies are incredibly easy to make—no chill time or mixer required! With their soft and gooey texture, they stay fresh for days, making them not just a treat but a comforting staple for autumn. Whether enjoyed alone or paired with your favorite warm beverage, these pumpkin snickerdoodles are sure to impress everyone at your table.

Ingredients

Scale
  • 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 two baking sheets with parchment paper.
  2. Brown the butter in a stainless steel pan over medium heat until golden and nutty; cool slightly.
  3. Combine cooled butter with sugars until it resembles wet sand, then add egg yolks, vanilla, and dried pumpkin puree.
  4. Gradually fold in flour, spices, baking soda, cream of tartar, and salt until just combined.
  5. Roll dough into balls, coat in cinnamon sugar mixture, and place on baking sheets.
  6. Bake for 10–12 minutes until edges are golden; cool on a wire rack before serving.

Nutrition

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