Chewy Pumpkin Snickerdoodle Cookies
Indulge in the warm, comforting flavors of Chewy Pumpkin Snickerdoodle Cookies, the ultimate fall treat. These cookies showcase a delightful blend of rich brown butter, pumpkin puree, and a hint of cinnamon sugar, creating an irresistible gooey texture. Perfect for cozy gatherings or as a sweet snack at home, these treats are sure to impress with their unique flavor profile and chewy consistency. Easy to make without any chilling or mixing hassles, this recipe is ideal for both novice and experienced bakers alike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks
- 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) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat until it becomes fragrant and golden with brown bits. Cool slightly.
- Whisk together the cooled brown butter and sugars until smooth.
- Incorporate egg yolks, vanilla extract, and pumpkin puree until well combined.
- Gradually fold in flour, pumpkin spice, baking soda, cream of tartar, and salt.
- Roll dough into balls, coat in cinnamon sugar mixture, and place on the prepared trays.
- Bake for 10-12 minutes until golden around the edges. Let cool on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg