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–+ servings

Chewy Pumpkin Snickerdoodle Cookies

These cookies blend the rich flavors of brown butter and pumpkin spice, creating a chewy texture that will keep you coming back for more.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 1 cup unsalted butter
  • 2/3 cup Libby's Pumpkin Puree room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar packed
  • 2 large egg yolks room temperature
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour see notes for measuring
  • 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

Method
 

  1. Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
  2. Melt the unsalted butter in a large stainless steel pan over medium heat until golden brown.
  3. Transfer browned butter into a glass measuring cup and cool in the fridge until between 70°F and 75°F.
  4. Press Libby’s Pumpkin Puree with paper towels to absorb excess moisture until it feels dry.
  5. Whisk together both sugars until they resemble wet sand, then add egg yolks, vanilla, and dried pumpkin puree.
  6. Fold in flour, pumpkin spice, cream of tartar, baking soda, and kosher salt until just combined.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 100mgFiber: 1gSugar: 8g

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