Chewy Pumpkin Snickerdoodles
Indulge in the warm, cozy flavors of Fall with these Chewy Pumpkin Snickerdoodles! Perfectly soft and packed with spiced pumpkin goodness, these delightful cookies are sure to become a favorite in your baking repertoire. With their inviting aroma filling your kitchen, they invite everyone to gather around for a taste of these scrumptious treats. Whether it’s a busy weeknight or a festive family gathering, these cookies make every moment feel special. Easy to prepare and even more enjoyable to share, you’ll love how quickly they disappear!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/3 cup granulated sugar
- 1 cup unsalted butter
- 2 cups plus 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 cup dark brown sugar, packed
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tablespoon molasses
- 1 and 1/2 teaspoons vanilla extract
Instructions
- Melt the butter in a saucepan over medium heat until golden brown. Chill for about 30 minutes.
- Prepare the pumpkin puree on paper towels to absorb excess moisture.
- Mix chilled brown butter with granulated and dark brown sugars until combined.
- Add pumpkin puree, egg yolk, molasses, and vanilla; mix well.
- Whisk together flour, baking soda, cream of tartar, spices, and salt in a separate bowl.
- Combine dry ingredients with the wet mixture until just mixed; chill for another 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll cookie dough in cinnamon-sugar mixture and place on prepared sheets.
- Bake for about 9-10 minutes; let cool before transferring to racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: <5mg