Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies

from cambreabakes.com
59 min

These pumpkin snickerdoodle cookies are super chewy and gooey! They are packed with so much flavor like brown butter, pumpkin spice, and cinnamon sugar. Fall baking just got easier as this recipe requires no chill time, no mixer, and turns out perfect every time!

Ingredients

  • 1 cup unsalted butter (cubed)
  • 2/3 cup Libby's Pumpkin Puree (room temperature)
  • ½ cup granulated sugar
  • ½ cup + 2 tbsp dark brown sugar (packed)
  • 2 large egg yolks ( room temperature)
  • 2 teaspoon vanilla extract
  • 1 ⅔ cup + 1 tbsp all-purpose flour (*SEE NOTES*)
  • 1 1/2 tsp pumpkin spice
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ⅓ cup granulated sugar (for rolling)
  • ½ tsp cinnamon (for rolling)

Directions

  1. 1

    Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

  2. 2

    Brown the butter in a large stainless steel pan. This will take about 10-11 minutes. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn.

  3. 3

    When the bottom is covered in brown bits of butter and it smells nutty, pour it into a bowl and set it aside to cool completely at room temperature, about 30-40 minutes. The butter must be at room temperature but still liquid! You can chill it in the fridge if you keep an eye on it, but don't let it solidify.

  4. 4

    Place the 2/3 cup of pumpkin puree on top of a few paper towels. Use a few more paper towels to press into it and soak up the extra liquid. You should do this 3-4 times or until the pumpkin feels like soft playdough, and now measures roughly 1/2 cup (78 grams).

  5. 5

    When the butter is cool, whisk in the brown sugar and granulated sugar until well combined.

  6. 6

    Whisk in the egg yolks, vanilla, and dried pumpkin puree.

  7. 7

    Fold in the flour, pumpkin spice, salt, and baking soda until just combined.

  8. 8

    Set the bowl of dough aside for 5 minutes to firm up.

  9. 9

    In a small bowl, combine the cinnamon and sugar.

  10. 10

    Then use a large (roughly 3 tbsp) cookie scoop to scoop the dough. (see notes for other sized cookies)

  11. 11

    Roll each dough ball in the cinnamon sugar and place it back on the tray spaced 2 inches apart.

  12. 12

    Bake for 9-10 minutes until the middle is puffy and the edges are golden brown.

  13. 13

    Let the tray cool completely on a wire rack then enjoy!