Indulge in the irresistible combination of pumpkin and cinnamon with these Chewy Pumpkin Snickerdoodle Cookies. Crafted with a blend of rich, unsalted American butter, Libby's Pumpkin Puree, and a touch of dark brown sugar, these cookies deliver a delightful balance of sweetness and warmth. Perfect for the autumn season or any time you crave a cozy, comforting treat, these snickerdoodles will appeal to those who appreciate the classic flavors of pumpkin spice and the soft, chewy texture of a freshly baked cookie. Whether you're a pumpkin enthusiast or simply seeking a new and unique twist on a beloved classic, these Chewy Pumpkin Snickerdoodle Cookies are sure to delight your senses and satisfy your sweet tooth.
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Ingredients
1 cup(s) unsalted American butter
2/3 cup(s) Libby's Pumpkin Puree
1/2 cup(s) granulated sugar
2/3 cup(s) dark brown sugar
1 3/4 cup(s) all-purpose flour
1 1/2 tsp(s) pumpkin spice
1/3 cup(s) granulated sugar for rolling
1 tsp(s) ground cinnamon for rolling
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the unsalted American butter, Libby's Pumpkin Puree, 1/2 cup of granulated sugar, and 2/3 cup of dark brown sugar until well combined.
3. Add the two large egg yolks and 2 teaspoons of vanilla extract to the butter mixture and mix until fully incorporated.
4. In a separate bowl, whisk together the 1 3/4 cups of all-purpose flour, 1 1/2 teaspoons of pumpkin spice, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1/2 teaspoon of kosher salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a shallow bowl, combine the 1/3 cup of granulated sugar and 1 teaspoon of ground cinnamon for rolling.
7. Scoop the dough into 1-inch balls and roll them in the cinnamon-sugar mixture, making sure to coat them evenly.
8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the cookies for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
10. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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