Description
Enjoy the perfect fall treat with these Pumpkin Snickerdoodles! Soft and chewy cookies are infused with warm spices like cinnamon and nutmeg and coated in a delightful cinnamon-sugar mixture. Perfect for cozy gatherings or a seasonal snack, these cookies are sure to become a new favorite.
Ingredients
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the Cinnamon-Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg yolk, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
- In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each dough ball with the bottom of a glass.
- Bake for 10-12 minutes, or until edges are set but centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure cookies are slightly underbaked in the center for the best chewy texture.
Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
For a gluten-free option, use a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 140 kcal per cookie
Keywords: Pumpkin Snickerdoodles, Soft Pumpkin Cookies, Chewy Snickerdoodles, Cinnamon Sugar Cookies, Fall Cookies Recipe