Description
Soft, chewy pumpkin snickerdoodles made with brown butter, warm spices, and cinnamon sugar. No chill, no mixer, and full of cozy fall flavor!
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup pumpkin puree (drained)
- 1/2 cup granulated sugar
- 1/2 cup + 2 tbsp dark brown sugar
- 2 egg yolks
- 2 tsp vanilla extract
- 1 2/3 cup + 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/3 cup sugar + 1 tsp cinnamon for rolling
Instructions
- Brown the butter and let cool to 70-75°F.
- Dry the pumpkin using paper towels until thick and dry.
- Whisk butter and sugars until combined, then add yolks, vanilla, and pumpkin.
- Fold in dry ingredients until just mixed. Chill briefly if needed.
- Roll in cinnamon sugar and bake at 350°F for 10-12 minutes.
- Cool completely before serving.
Notes
Cool butter completely before mixing or cookies will spread. Use Libby’s Pumpkin for best consistency. Store at room temp up to 3 days or freeze up to 2 months.
- Prep Time: 1 hour 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 193
- Sodium: 186mg
- Fat: 15g
- Carbohydrates: 15g
- Protein: 1g
Keywords: pumpkin snickerdoodles, chewy cookies, fall desserts, cinnamon sugar cookies, brown butter cookies