Description
A delightful twist on a classic dessert, these chewy pumpkin snickerdoodle cookies bring the cozy flavors of fall together with the traditional goodness of snickerdoodles.
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 your oven to 350°F (175°C).
- Cream the unsalted butter, granulated sugar, and dark brown sugar together until light and fluffy.
- Add the pumpkin puree, egg yolks, and vanilla extract, and mix until fully combined.
- Combine the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt in a separate bowl.
- Mix the dry ingredients into the wet ingredients until just incorporated.
- Chill the dough for about 30 minutes (optional).
- Prepare the rolling sugar by mixing granulated sugar and ground cinnamon.
- Shape the dough into balls and roll in the cinnamon-sugar mixture.
- Bake for 10–12 minutes until the edges are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies pair perfectly with hot apple cider or spiced chai tea. Experiment with add-ins like chocolate chips or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: pumpkin, cookies, snickerdoodle, fall dessert