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Chewy Pumpkin Snickerdoodle Cookies

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Delightful chewy pumpkin snickerdoodle cookies infused with cozy fall spices, perfect for sharing.

Ingredients

Scale
  • 1 cup unsalted butter, at room temperature
  • 2/3 cup Libby’s Pumpkin Puree, at 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 cups + 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 (177°C) and line a baking sheet with parchment paper.
  2. Cream the unsalted butter, granulated sugar, and dark brown sugar together until creamy and light.
  3. Add the pumpkin puree, egg yolks, and vanilla extract and mix until well-combined.
  4. Combine the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt in a separate bowl.
  5. Mix the dry ingredients into the wet ingredients until just combined.
  6. Scoop dough and roll it into balls, then roll each ball in the cinnamon-sugar mixture.
  7. Bake for 10-12 minutes until edges are lightly golden.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

These cookies are best served warm. For a fun twist, serve them with whipped cream or vanilla ice cream.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall dessert, chewy cookies

Find it online: https://basilboard.com/chewy-pumpkin-snickerdoodle-cookies-fall-recipe/