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Chewy Pumpkin Snickerdoodle Cookies

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A delightful twist on traditional snickerdoodles, these chewy pumpkin cookies are perfect for fall, blending the warmth of cinnamon with a cozy pumpkin flavor.

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 the Oven: Start by preheating your oven to 350°F (180°C).
  2. Cream the Butter and Sugars: In a large mixing bowl, add the butter, granulated sugar, and brown sugar. Beat until smooth and creamy.
  3. Incorporate the Pumpkin: Add the pumpkin puree, egg yolks, and vanilla extract, beating until well-combined.
  4. Mix the Dry Ingredients: In another bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, and salt. Gradually add to the wet ingredients.
  5. Chill the Dough: Cover the dough and chill in the fridge for at least 30 minutes.
  6. Prepare the Cinnamon Sugar: Combine the granulated sugar and ground cinnamon in a small bowl.
  7. Form and Roll the Cookies: Use a scoop to portion the dough and roll in the cinnamon-sugar mixture.
  8. Bake: Place the cookies on a parchment-lined sheet and bake for 10-12 minutes.
  9. Cool and Enjoy: Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

Notes

These cookies can be stored in an airtight container for up to a week. Consider trying variations like adding chocolate chips or nuts for an added twist!

Nutrition

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

Find it online: https://ivoryapron.com/chewy-pumpkin-snickerdoodle-cookies/