Description
Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat! Made with real pumpkin purée and warm spices, these cookies are soft, chewy, and rolled in cinnamon sugar, giving a cozy twist to classic snickerdoodles. Ideal for holiday baking, they’re sure to be a seasonal favorite.
Ingredients
For the Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup pumpkin purée
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin purée, egg yolk, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare the Coating: In a small bowl, mix together the granulated sugar and cinnamon for coating.
- Form the Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon sugar mixture until fully coated.
- Bake: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies for up to three months.
Chilling Tip: If the dough is too sticky, refrigerate it for 30 minutes before rolling into balls.
Extra Flavor: Add a dash of ginger or more cinnamon for an extra layer of warmth and spice.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal per cookie
Keywords: Pumpkin Snickerdoodle Cookies, Chewy Pumpkin Cookies, Fall Cookies, Pumpkin Spice Cookies, Cinnamon Sugar Cookies, Easy Pumpkin Recipes, Holiday Baking, Fall Dessert