Description
Experience deliciously chewy pumpkin snickerdoodle cookies! Try this easy recipe today for a delightful fall treat that everyone will love!
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
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
- Brown the butter over medium heat, stirring until golden and nutty; cool slightly.
- Whisk the cooled brown butter with sugars until sandy in texture.
- Mix in egg yolks, vanilla, and prepared pumpkin puree until combined.
- Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined; chill if too soft.
- Roll dough into balls, coat in cinnamon sugar, and place on trays spaced apart.
- Bake for 10–12 minutes until edges are golden but centers remain puffy; cool completely on wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg
Keywords: For extra chewiness, avoid overbaking and consider adding chopped nuts or chocolate chips for variation. Ensure all ingredients are at room temperature for the best mixing results.