Description
Savor the warm, nostalgic flavors of fall with these pumpkin snickerdoodle cookies. Soft and chewy, they are infused with pumpkin spice and finished with a delightful cinnamon-sugar coating.
Ingredients
1 cup unsalted butter
2/3 cup Libby’s 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
- Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
- Brown the butter over medium heat in a large stainless steel pan, stirring occasionally until it smells nutty. Chill the browned butter in the fridge until it reaches 70-75 F.
- Press paper towels against the pumpkin puree to eliminate excess liquid. Measure roughly 1/3 cup of dried pumpkin puree.
- Whisk the brown sugar and granulated sugar into the cooled butter for 1 minute until it resembles wet sand. Add the egg yolks, vanilla, and dried pumpkin puree and mix well.
- Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Refrigerate the dough for 5 minutes.
- In a small bowl, mix the cinnamon and sugar. Scoop out 3 tbsp-sized balls of dough, rolling each in the cinnamon sugar, and place on the prepared baking sheets.
- Bake for 10-12 minutes until the edges are golden brown and the centers are puffy. Cool completely on a wire rack before enjoying.
Notes
Make sure your butter is cool but still liquid to prevent the cookies from spreading too much. Extra liquid in the pumpkin can affect the dough texture, so dry it well before using.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 18 mg
Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, fall dessert, holiday cookies, chewy cookies