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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies for Cozy Fall Moments

Delight in these Chewy Pumpkin Snickerdoodle Cookies, combining brown butter and pumpkin spices for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Browned and cooled
  • 1 cup Libby’s Pumpkin Puree Excess moisture drained
  • 1 cup Granulated Sugar
  • 1 cup Dark Brown Sugar Can substitute with light brown sugar
  • 3 large Egg Yolks Use only yolks for denser cookies
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour Spoon and level to measure
  • 2 teaspoons Pumpkin Spice
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Kosher Salt
  • 3 tablespoons Granulated Sugar For rolling
  • 1 tablespoon Ground Cinnamon For rolling

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Cookie scoop
  • Baking Sheets
  • Parchment Paper
  • Fine-Mesh Sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line baking trays with parchment paper.
  2. Melt the unsalted butter in a stainless steel pan over medium heat until golden brown and nutty.
  3. Drain excess moisture from Libby’s Pumpkin Puree using a fine-mesh sieve.
  4. Whisk together cooled brown butter, granulated sugar, and dark brown sugar until combined.
  5. Mix in egg yolks and vanilla extract, then fold in prepared pumpkin.
  6. Add all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt, folding until incorporated.
  7. In a small bowl, combine granulated sugar and cinnamon for rolling.
  8. Portion dough into 1.5-inch balls, roll in cinnamon sugar, and place on baking sheets.
  9. Bake for 10-12 minutes until edges are golden and centers are puffy.
  10. Cool cookies on the tray for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUIron: 2mg

Notes

For optimal texture, ensure the brown butter is cooled to 70-75°F and drain excess moisture from the pumpkin puree.

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