Description
Delight in the warm flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. A perfect blend of pumpkin, spices, and sugar in every bite!
Ingredients
Units
Scale
Cookie Dough:
- 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 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
Rolling Mixture:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven and prepare trays: Preheat to 350 F/180 C. Line two baking trays with parchment paper.
- Brown the butter: Brown butter in a pan until nutty, then cool.
- Prepare the pumpkin puree: Dry out pumpkin puree on paper towels.
- Mix wet ingredients: Whisk in sugars, egg yolks, vanilla, and pumpkin puree.
- Combine dry ingredients: Fold in flour, spices, salt, cream of tartar, and baking soda.
- Chill and roll: Chill dough, then roll into cinnamon-sugar mixture.
- Bake: Place on baking sheet and bake for 10-12 minutes.
- Cool and enjoy: Let cool on a wire rack before enjoying!
Notes
- For best results, measure flour using the spoon-level method, not by scooping with a measuring cup.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
