Description
These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of a classic snickerdoodle with the moist, tender texture of pumpkin purée. Perfectly soft and coated in a cinnamon sugar mixture, they make an ideal fall treat for cookie lovers.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 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
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prep Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 2-3 minutes using a mixer.
- Add Pumpkin and Flavoring: Mix in the pumpkin purée, egg yolk, and vanilla extract until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which could make the cookies tough.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and cinnamon, which will be used to coat each cookie before baking.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball thoroughly in the cinnamon sugar mixture for that signature snickerdoodle flavor and crunchy exterior.
- Bake Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10-12 minutes or until the edges are set but the centers remain soft and chewy.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely before serving or storing.
Notes
- For best texture, do not overmix the dough once the dry ingredients are added.
- Use fresh pumpkin purée (not pumpkin pie filling) for authentic pumpkin flavor.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- To keep cookies soft, place a slice of bread in the storage container; it helps retain moisture.
- Optionally, chill the dough for 30 minutes to reduce spreading during baking if desired.
