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Chewy Pumpkin Snickerdoodle Cookies

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Warm and chewy pumpkin snickerdoodle cookies, bursting with cozy spices—perfect for fall gatherings.

Ingredients

Scale
  • 1 cup unsalted butter (room temperature)
  • 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).
  2. Cream together the butter, granulated sugar, and dark brown sugar until light and fluffy (about 3-5 minutes).
  3. Add in the pumpkin puree and egg yolks one at a time, followed by the vanilla extract.
  4. Combine the dry ingredients in another bowl and whisk together.
  5. Slowly add the dry mix to the wet ingredients, stirring until just blended.
  6. Chill the dough for 30 minutes in the refrigerator.
  7. Mix the granulated sugar and ground cinnamon in a small bowl for rolling.
  8. Form 1-inch balls of dough and roll in the cinnamon-sugar mixture.
  9. Place the balls on a lined baking sheet, 2 inches apart.
  10. Bake for 10-12 minutes or until edges are set and centers are soft.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For richer flavor, try adding nuts or chocolate chips. Store cookies in an airtight container at room temperature or freeze for longer storage.

Nutrition

Keywords: pumpkin, snickerdoodle, cookies, fall, dessert

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