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Chewy Pumpkin Snickerdoodle Cookies

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Delight in the warmth of Chewy Pumpkin Snickerdoodle Cookies, a fall favorite that combines pumpkin puree with warm spices for irresistible comfort.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream the unsalted butter, granulated sugar, and dark brown sugar together until light and fluffy.
  3. Add in Libby’s Pumpkin Puree, egg yolks, and vanilla extract, and mix until well combined.
  4. Mix the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt in a separate bowl.
  5. Combine the dry ingredients with the wet mixture until just combined.
  6. Chill the dough in the fridge for about 30 minutes (optional).
  7. Prepare the rolling mixture by combining the 1/3 cup granulated sugar and cinnamon.
  8. Scoop the dough into balls and roll them in the sugar-cinnamon mixture.
  9. Bake for 10-12 minutes, or until the edges are set and the center appears slightly undercooked.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For a gluten-free option, substitute with a gluten-free 1:1 flour blend. If you want to enhance chewiness, consider adding an extra egg yolk.

Nutrition

Keywords: pumpkin cookies, snickerdoodles, fall baking, chewy cookies, pumpkin spice

Find it online: https://flavorsbyclara.com/chewy-pumpkin-snickerdoodles-cozy-fall-cookies-recipe/