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Chewy Pumpkin Snickerdoodle Cookies

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Soft, chewy cookies that combine the warm spices of pumpkin pie with the classic cinnamon-sugar coating of snickerdoodles.

Ingredients

Scale
  • 1 cup unsalted butter, room temperature
  • 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

  1. Preheat your oven to 350°F (175°C).
  2. Mix the unsalted butter, granulated sugar, and dark brown sugar until light and fluffy.
  3. Add the Libby’s Pumpkin Puree, egg yolks, and vanilla extract to the bowl and mix until fully combined.
  4. Combine the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt in a separate bowl.
  5. Bring the dry mixture together with the wet ingredients, stirring gently until just combined.
  6. Chill the dough in the refrigerator for at least 30 minutes.
  7. Prepare the rolling sugar by mixing granulated sugar and ground cinnamon in a small bowl.
  8. Scoop tablespoon-sized amounts of dough, roll in the cinnamon-sugar mixture until well coated.
  9. Bake in the oven for 10-12 minutes until edges are set and centers look slightly puffy.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

These cookies can be frozen before baking or after baking in an airtight container.

Nutrition

Keywords: pumpkin, snickerdoodle, cookies, fall, dessert, baking

Find it online: https://mapleladle.com/chewy-pumpkin-snickerdoodle-cookies/