Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies are quite chewy and oozy! They are bursting with pumpkin spice, cinnamon sugar, and brown butter, among other autumnal flavors. This recipe works perfectly every time and requires neither chilling nor a mixer.

Chewy Pumpkin Snickerdoodle Cookies Ingredients

• 1 cup of cubed unsalted butter *SEE NOTES*
• 2/3 cup of room temperature Libby’s Pumpkin Puree
• 1/2 cup granulated sugar + 1/2 cup + 2 tablespoons packed dark brown sugar
• 2 large yolks of eggs, at room temperature
• Vanilla extract, two teaspoons
• 1 and a third cups all-purpose flour
• PLEASE NOTE:
• Pumpkin spice, 1 1/2 teaspoon
• one tablespoon of baking soda
• Cream of tartar, 1 1/2 teaspoon
• 1/2 kosher salt spoon
• a third cup of granulated sugar
• 1/2 tsp. cinnamon for dough

Instructions

1. Set aside two baking trays that have been lined with parchment paper and preheat the oven to 350 F/180 C.
2. In a large pan made of stainless steel, brown the butter. This should take between 9 and 11 minutes. It will foam, pop, and crackle as it cooks. This is expected! Watch it from a distance and occasionally stir it to prevent burning.
   1 cup unsalted margarine
3. At the point when the base is shrouded in earthy colored pieces of spread and it smells nutty, eliminate the skillet from the intensity. Browned butter should amount to slightly less than 1 cup. Put it in a bowl and let it cool for 20 minutes at room temperature. The bowl should then be refrigerated for 5 to 10 minutes. Avoid allowing it to harden. The butter must be liquid but cool!
4. On a plate, place the 234 cup of pumpkin puree. Press a few paper towels into it to absorb any extra liquid. This should be done three to four times, each time using a new paper towel, until the pumpkin looks and feels like soft playdough and weighs about 134 cups (76 grams).
5. 2/3 cup Libby’s Pumpkin Puree Whisk in the brown sugar and granulated sugar for one minute after the butter has cooled. It ought to resemble wet sand.
6. 1/2 cup granulated sugar, 12 cup dark brown sugar, and 2 tablespoons of it. Whisk in the egg yolks, vanilla, and dried pumpkin puree.
7. 2 large egg yolks, 2 teaspoons of vanilla extract, flour, pumpkin spice, salt, baking soda, and cream of tartar, and fold in just until combined.
8. 1 1/3 cups all-purpose flour, 1 1/2 teaspoons pumpkin spice, 1 teaspoon each of baking soda and kosher salt and 1 1/2 teaspoons each of cream of tartar Place the dough bowl in the refrigerator for 5 minutes to firm up.
9. Combine the cinnamon and sugar in a small bowl.
10. 1/3 cup granulated sugar, 12 teaspoon cinnamon Scoop the dough out with a large cookie scoop, about 3 tablespoons. Roll each dough ball in the cinnamon sugar and place it back on the tray, spaced 2 inches apart (see notes for other sizes).
11. Bake for 9 to 10 minutes, or until the center is puffy and slightly underbaked and the edges are golden brown. If you overbake the cookies, they will become puffier and drier.
12. Enjoy the tray after it has completely cooled on a wire rack.

Notes

• Use a household scale. Baking with a scale is highly recommended for the best results because it is much more accurate than using cups. To change over this recipe, click the “metric” button close to the fixings title on the recipe card.
• Cookies in smaller sizes: Make use of a cookie scoop that is about 2 tablespoons in size. Bake for approximately 7-8 minutes at the same 350 F temperature.
• Allow the earthy colored margarine to cool prior to utilizing. Before using the butter, allow it to completely cool. I suggest letting it sit for 30 to 40 minutes at room temperature. If you want to cool it faster, you can chill it in the fridge, but be careful not to let it solidify!
• Use pumpkin puree from Libby. Compared to other brands, I discovered that Libby’s Pumpkin is very consistent across cans and contains little moisture.
• The baking time may differ. All broilers are unique and your treats might prepare faster or take more time than the showed baking time. Keep an eye on them and frequently check for signs of completion!
• How come my cookies are puffier and thicker than yours? Verify that you are pressing the liquid out! When the pumpkin is ready to use, it should feel fairly dry. You will get a puffier cookie if you leave the pumpkin with too much moisture!
  preserving and freezing at room temperature: For two to three days, store the baked cookies at room temperature in a ziplock bag or container that is airtight.
• Freezer: Roll the dough balls in cinnamon sugar before freezing them to prevent them from melting in the freezer. The scooped dough should be kept in a freezer bag or other airtight container. Allow them to come to room temperature before baking, then roll them in cinnamon sugar and bake!