Chewy Pumpkin Snickerdoodle Cookies
Indulge in the ultimate comfort treat with these Chewy Pumpkin Snickerdoodle Cookies. Perfectly soft and gooey, this delightful recipe combines the warm flavors of brown butter, pumpkin spice, and cinnamon sugar that embody the essence of fall. With no chilling required and a straightforward preparation process using just a bowl and a whisk, these cookies are an effortless choice for both busy bakers and festive gatherings. Whether you’re cozying up at home or celebrating with friends and family, these cookies are sure to be a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 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 tbsp dark brown sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (180°C) and line baking trays with parchment paper.
- Brown the butter in a stainless steel pan over medium heat; let cool until it reaches room temperature.
- Whisk cooled butter with granulated and brown sugars until sandy in texture.
- Add egg yolks, vanilla extract, and prepared pumpkin puree; mix until combined.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just mixed.
- Chill dough briefly (5 minutes), then form balls and roll them in cinnamon sugar before placing on baking sheets.
- Bake for 10-12 minutes until edges are golden but centers are still puffy; cool on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg