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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies

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Indulge in the warmth and sweetness of Chewy Pumpkin Snickerdoodle Cookies, a delightful treat that embodies the essence of fall. With their gooey centers and crisp edges, these cookies are infused with the rich flavors of brown butter, pumpkin spice, and cinnamon sugar. Perfect for cozy family gatherings or a sweet pick-me-up after a long day, these easy-to-make cookies require no chilling time, allowing you to enjoy them fresh from the oven whenever the craving strikes. Whether you’re baking for a celebration or simply treating yourself, this recipe is sure to become a favorite in your home!

Ingredients

Scale
  • 1 cup unsalted American butter
  • 2/3 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • For rolling: 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter in a stainless steel pan over medium heat until golden brown. Cool slightly.
  3. Whisk together cooled brown butter and both sugars until combined.
  4. Add egg yolks, vanilla extract, and dried pumpkin puree; mix until blended.
  5. Fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just combined. Chill dough for five minutes.
  6. Prepare cinnamon-sugar coating by mixing granulated sugar and ground cinnamon.
  7. Scoop dough into three-tablespoon sized balls, roll in cinnamon-sugar coating and place on prepared baking sheets with space in between.
  8. Bake for 10-12 minutes until edges are golden but centers remain puffy. Cool completely on wire racks.

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