Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with the moist, rich flavor of pumpkin puree. Perfect for fall, these soft and chewy cookies feature warm spices like cinnamon, nutmeg, cloves, and ginger for a comforting seasonal treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Pumpkin and Vanilla: Mix in the pumpkin purée and vanilla extract until the ingredients are fully combined, creating a moist and flavorful dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined to avoid overmixing and ensure tender cookies.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours) to firm it up and develop flavors, leading to chewier cookies.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Make Cinnamon-Sugar Coating: In a small bowl, mix together granulated sugar and ground cinnamon to create the classic snickerdoodle coating.
- Form and Coat Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, then thoroughly coat them in the cinnamon-sugar mixture for that signature flavor and texture.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes or until the edges are set but the centers remain soft for chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely and avoid sogginess.
Notes
- For best results, slightly underbake the cookies to keep them soft and chewy.
- You can freeze the dough balls after rolling in cinnamon-sugar for quick baking later.
- Using fresh warm spices enhances the flavor richness of these cookies.
- Do not substitute pumpkin pie filling, as it contains sugars and spices that will alter the cookie texture and flavor.
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
