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Chewy Pumpkin Snickerdoodle Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12 cookies
Calories 150
These chewy cookies combine pumpkin spice with a rich, buttery base, rolled in cinnamon sugar for a perfect fall treat.

Ingredients

Butter

  • 1 cup unsalted butter
  • 2/3 cup Libby's Pumpkin Puree (room temperature)
  • 1/2 cup granulated sugar
  • 2 tablespoons dark brown sugar (packed)
  • 2 large egg yolks (room temperature)
  • 2 teaspoons vanilla extract
  • 1 2/3 cup all-purpose flour (**see notes for measuring**)
  • 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 

  • Brown the butter over medium heat until nutty and browned, then cool to 70-75°F.
  • Preheat oven to 350°F (180°C). Line baking trays with parchment.
  • Mix cooled butter with sugars, then add egg yolks, vanilla, and pumpkin puree. Chill dough for 5 minutes.
  • Fold in flour, spices, baking soda, and salt. Form 3 tbsp balls, roll in cinnamon sugar, and place on trays.
  • Bake for 10-12 minutes until edges are golden. Cool and enjoy!

Notes

Chill the dough to ensure cookies stay chewy and don't spread too much.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Pumpkin