Description
Delicious, chewy cookies combining classic snickerdoodle softness with the cozy flavors of pumpkin spice. Perfect for fall!
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2/3 cup Libby’s Pumpkin Puree
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks
- 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, ½ cup granulated sugar, and ½ cup + 2 tablespoons dark brown sugar until light and fluffy.
- Add the pumpkin puree, egg yolks, and vanilla extract until well combined.
- Combine the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt in a separate bowl.
- Mix the dry mixture into the wet ingredients until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Prepare the cinnamon-sugar mixture for rolling.
- Scoop the dough into balls and roll in the cinnamon-sugar mixture.
- Bake the dough balls on a lined baking sheet for 11-13 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough to prevent spreading and ensure chewy cookies. Experiment with nut additions or chocolate for extra delight!
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, pumpkin, snickerdoodle, fall baking, dessert