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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies! With a warm, gooey texture and an irresistible blend of brown butter and pumpkin spice, these cookies are perfect for cozy family gatherings or satisfying late-night cravings. Easy to make without a mixer, this recipe allows you to whip up a batch in no time. Roll the dough in cinnamon sugar for that classic snickerdoodle finish, and enjoy the sweet aroma filling your kitchen. Whether shared with friends or savored alone, these cookies will surely become a cherished addition to your dessert repertoire.

Ingredients

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  • 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
  • 1/3 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350 F (180 C) and line two baking trays with parchment paper.
  2. In a saucepan over medium heat, melt the butter until golden brown and nutty in smell. Let it cool slightly.
  3. Prepare pumpkin puree by pressing it with paper towels to remove excess moisture.
  4. In a bowl, mix the cooled brown butter with both sugars until combined. Add egg yolks, vanilla, and pumpkin puree; mix well.
  5. In another bowl, combine flour, pumpkin spice, baking soda, cream of tartar, and salt. Gradually fold into the wet mixture until just combined.
  6. Roll dough into balls and coat in cinnamon-sugar mixture before placing on prepared trays.
  7. Bake for about 10-12 minutes until edges are golden; centers will firm up as they cool.

Nutrition

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