Chewy Pumpkin Snickerdoodle Cookies
Deliciously soft and chewy Pumpkin Snickerdoodle Cookies made with Libby's Pumpkin Puree, perfect for fall treats.
Equipment
- Large pan
- Mixing Bowl
- Baking sheet
- Measuring Cups
- Measuring spoons
- Whisk
- Spoon
- Parchment paper
- Thermometer
Ingredients
Butter and Sugar
- 1 cup unsalted butter browned
- ⅔ cup Libby's Pumpkin Puree room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
Wet Ingredients
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ⅔ cup all-purpose flour see notes for measuring
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Coating
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
- Brown the butter over medium heat in a large stainless steel pan, stirring occasionally until it smells nutty, then chill in fridge.
- Spread and soak the pumpkin puree with paper towels until it feels dry.
- Whisk in the sugars to the cooled butter until combined.
- Add in the whisked egg yolks, vanilla, and dried pumpkin puree.
- Fold in the dry ingredients until just combined, then chill dough in the fridge for 5 minutes.
- Combine the cinnamon and sugar in a small bowl. Scoop the dough into 3 tbsp-sized balls and roll in cinnamon sugar.
- Place the dough balls on the prepared baking sheet, spaced 2-3 inches apart.
Baking
- Bake in the preheated oven for about 10 minutes until edges are set.
Notes
Measure your flour properly using the spoon-level method for best results. The key to achieving a chewy cookie texture is cooled butter.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 300IUCalcium: 20mgIron: 0.5mg
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