Chewy Pumpkin Snickerdoodle Cookies
Indulge in the warmth of fall with these Chewy Pumpkin Snickerdoodle Cookies! These delightful treats combine the gooey sweetness of pumpkin with cozy spices, making them a perfect addition to any gathering or simply as a comforting snack. With no chill time required and easy-to-follow steps, you can whip these cookies up in no time. Their soft, chewy texture and irresistible cinnamon-sugar coating will have everyone reaching for seconds. Bake a batch today and fill your home with the delightful aromas of autumn!
- 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
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- Cinnamon sugar (for rolling)
Instructions
- Preheat your oven to 350°F (180°C).
- Brown the butter in a medium pan over medium heat until golden and nutty; cool to about room temperature.
- Whisk together cooled butter, both sugars, egg yolks, vanilla, and pumpkin puree until smooth.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined.
- Roll dough into balls and coat in cinnamon sugar before placing on a baking sheet.
- Bake for 10-12 minutes until edges are golden but centers are slightly underbaked.
- Allow cooling on wire racks before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg