Chewy Pumpkin Snickerdoodle Cookies
Indulge in the heartwarming flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Each bite brings a delightful combination of soft, chewy texture and the cozy warmth of pumpkin spice and cinnamon sugar. These cookies are simple to make—no chilling required—making them perfect for busy weeknights or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted American butter
- 2/3 cup Libby’s Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar
- 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 oven to 350°F (180°C) and line baking trays with parchment paper.
- Brown butter in a pan over medium heat until foamy; cool slightly.
- Whisk together both sugars with cooled butter until combined.
- Mix in egg yolks, vanilla extract, and pumpkin puree.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
- Chill dough briefly if too soft.
- Roll dough balls in cinnamon sugar before placing on trays.
- Bake for 10–12 minutes until edges are golden; let cool on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg