Description
These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of fall with a tender, chewy texture and a sugary cinnamon coating. Made with pumpkin purée and classic snickerdoodle ingredients, these cookies offer a perfect balance of sweetness and spice, perfect for cozy autumn gatherings or holiday treats.
Ingredients
Scale
Cookie 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
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 to prevent sticking and for easy cleanup.
- 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. Then, mix in the pumpkin purée, egg yolk, and vanilla extract until you have a smooth, well-incorporated batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt. This ensures the spices and leavening agents are evenly distributed.
- Make the Dough: Gradually add the dry ingredient mixture to the wet ingredients. Gently mix until just combined, being careful not to overmix to maintain a tender texture in the cookies.
- Prepare the Coating: In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies to create a sweet and spicy crust.
- Form the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each dough ball thoroughly in the cinnamon sugar mixture so they are fully coated.
- Bake: Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers remain soft and chewy.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely. This prevents breakage and ensures perfect texture.
Notes
- Use fresh pumpkin purée, not pumpkin pie filling, to keep flavor authentic and avoid added spices or sugar.
- For extra chewiness, do not overbake; cookies should look slightly undercooked in the center when removed from the oven.
- You can substitute butter with a non-dairy margarine for a dairy-free option, although taste and texture may vary.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance cinnamon flavor, consider adding a pinch of ground cardamom or ginger.
