Chewy Pumpkin Snickerdoodle Cookies
Delight in the comforting flavors of pumpkin spice combined with the chewy texture of classic snickerdoodles in these irresistible cookies.
Ingrédients
For the cookies
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature) Can use homemade as an alternative.
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar (packed)
- 2 large egg yolks (room temperature) Use applesauce or flaxseed mixture as a substitute.
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour Use gluten-free blend if needed.
- 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
Preparation
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- Melt 1 cup of unsalted butter in a stainless steel pan over medium heat until golden brown and nutty, then allow to cool slightly.
- Pour the browned butter into a glass measuring cup and chill in the fridge for 45-60 minutes until it reaches 70-75°F (21-24°C).
- Press excess moisture from the pumpkin puree using paper towels until it feels dry.
Mixing
- In a bowl, whisk the dark brown sugar and granulated sugar into the cooled butter until it resembles wet sand.
- Add the egg yolks and vanilla extract, whisking until combined, then stir in the prepared pumpkin puree.
- In another bowl, whisk flour, pumpkin spice, baking soda, cream of tartar, and salt. Gradually fold this dry mixture into the wet ingredients without overmixing.
- Chill the dough in the refrigerator for at least 5 minutes.
Baking
- Combine the cinnamon and sugar in a small bowl for rolling.
- Scoop the dough into 3-tablespoon-sized balls, roll each in the cinnamon sugar, and place on the baking sheets spaced 2-3 inches apart.
- Bake for 10-12 minutes until edges are golden and middle is slightly underbaked. Cool on a wire rack before serving.
Notes
Store cookies in an airtight container for 2-3 days. Freeze dough balls to bake later.