Chewy Pumpkin Snickerdoodle Cookies
Looking for a delightful autumn treat that captures the essence of fall? Try these Chewy Pumpkin Snickerdoodle Cookies! These soft, gooey cookies blend the warm flavors of pumpkin, brown butter, and cinnamon sugar to create a cozy dessert that’s perfect for any occasion.
- 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 (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar (packed)
- 2 large egg yolks (room temperature)
- 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
- For rolling: 1/3 cup granulated sugar and 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until nutty and golden.
- Cool the browned butter in the fridge until it reaches about 70°F (21°C).
- Soak excess moisture from the pumpkin puree with paper towels.
- In a bowl, whisk together cooled butter, granulated sugar, and brown sugar until combined.
- Add egg yolks, vanilla extract, and pumpkin puree; mix well.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
- Mix together granulated sugar and cinnamon in a small bowl for rolling.
- Scoop dough into balls, roll in cinnamon-sugar mixture, and place on the prepared baking sheet.
- Bake for about 10-12 minutes until edges are golden but centers remain puffy.
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg