Chewy Pumpkin Snickerdoodle Cookies
These delightful chewy pumpkin snickerdoodle cookies blend classic charm with a touch of fall flavor, perfect for gatherings or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat the oven to 350°F (175°C).
- Cream the butter, granulated sugar, and dark brown sugar until light and fluffy.
- Add the pumpkin puree, egg yolks, and vanilla extract. Mix until combined.
- Combine the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt in a separate bowl.
- Gradually add the dry mixture to the pumpkin mixture and blend until just mixed.
- Form the dough into 1 tablespoon balls and roll in the granulated sugar and ground cinnamon.
- Bake on a parchment-lined sheet for 9-11 minutes.
- Cool on a wire rack after resting for 5 minutes.
Notes
These cookies freeze beautifully. Store in an airtight container for up to a week, adding a piece of bread to keep them soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, snickerdoodle, cookies, fall treats, dessert, baking