Description
These chewy pumpkin snickerdoodle cookies are the ultimate fall treat! They combine rich brown butter, warm spices, and a crisp cinnamon-sugar coating while staying perfectly soft and chewy inside. Easy to make with no chilling required, these cookies are a must-try for pumpkin spice lovers!
Ingredients
These chewy pumpkin snickerdoodle cookies are the ultimate fall treat! They combine rich brown butter, warm spices, and a crisp cinnamon-sugar coating while staying perfectly soft and chewy inside. Easy to make with no chilling required, these cookies are a must-try for pumpkin spice lovers!
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Brown the butter in a small saucepan until golden and nutty, then let it cool.
- Mix the brown butter with granulated sugar, brown sugar, pumpkin purée, egg yolk, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix the cinnamon and sugar for the coating. Roll cookie dough into balls and coat generously.
- Place on a baking sheet and bake for 10-12 minutes until edges are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, slightly underbake them and let them set on the baking sheet.
- Use canned pumpkin purée, not pumpkin pie filling, to avoid excess moisture.
- Store in an airtight container with a slice of bread to keep them soft longer.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American