These pumpkin snickerdoodles are ultra chewy and packed with fall flavors like brown butter, cinnamon, and pumpkin spice. With no chill time required, these cookies come together quickly and deliver a delightful mix of crispy edges and gooey centers, making them a perfect autumn treat.
Ingredients:
1 cup unsalted butter
2/3 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 egg yolks
2 tsp vanilla extract
1 2/3 cups all-purpose flour
1 1/2 tsp pumpkin spice
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/3 cup sugar (for rolling)
1 tsp cinnamon (for rolling)
Directions:
Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
Brown the butter and let it cool to room temperature.
Dry the pumpkin puree using paper towels until it feels like soft play dough.
Combine the cooled butter with sugars, then add egg yolks, vanilla, and the dried pumpkin puree.
Fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt.
Roll the dough into balls, coat in cinnamon-sugar mix, and bake for 10-12 minutes until the edges are golden brown.
Prep Time: 50 minutes | Cook Time: 10 minutes | Total Time: 1 hour
Kcal: 193 per cookie | Servings: 13 cookies