Description
These Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the warm spices of classic snickerdoodles with the moist richness of pumpkin puree. Soft, chewy, and perfectly cinnamon-coated, these cookies are perfect for autumn gatherings or cozying up with a cup of tea.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Mix on low speed until well combined, scraping down the sides of the bowl as needed.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and chewy.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up and enhance flavor.
- Prepare Cinnamon Sugar Coating: While the dough chills, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Mix well and set aside.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape Dough Balls: Scoop out portions of the chilled dough and roll them into balls about 1.5 inches in diameter.
- Coat Dough Balls: Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look underbaked but will firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not substitute pumpkin pie filling for pumpkin puree as it contains added sugars and spices which can affect flavor and texture.
- Refrigerating the dough is important to prevent spreading and maintain the chewy texture.
- Cookies may look slightly underbaked in the center when removed from the oven; this is intentional for chewy texture.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
