Description
Indulge in the warmth of autumn with these Chewy Pumpkin Snickerdoodle Cookies. These delightful treats are perfect for cozy gatherings and will fill your home with the inviting scents of pumpkin spice and cinnamon. Made without any special equipment, this easy recipe allows you to whip up a batch of soft, gooey cookies in under two hours. With their rich flavors and chewy texture, they are guaranteed to become a seasonal favorite!
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup pumpkin puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar
- 2 large egg yolks (room temperature)
- 1 teaspoon 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 oven to 350 F (180 C) and line baking trays with parchment paper.
- Brown the butter in a stainless steel pan over medium heat until golden and nutty; cool slightly.
- Mix cooled butter with sugars until sandy. Add egg yolks and vanilla, mixing well.
- In another bowl, combine dry ingredients: flour, pumpkin spice, baking soda, cream of tartar, and salt.
- Gradually fold dry ingredients into wet mixture until just combined.
- Shape dough into balls, roll in cinnamon sugar, and place on prepared trays.
- Bake for 10–12 minutes until edges are golden but centers remain puffy. Cool before serving.
Nutrition
- Serving Size: 1 cookie (38g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg