Description
Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall dessert! These soft, pillowy cookies are flavored with pumpkin and fall spices, then rolled in a cinnamon-sugar coating for that classic snickerdoodle flavor. Perfect with a cup of coffee or tea, they’re a must-try seasonal treat!
Ingredients
Units
Scale
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For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
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For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
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Prepare the Dough:
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg yolk, and vanilla extract, and mix until smooth.
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Combine the Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover and refrigerate the dough for at least 30 minutes.
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Preheat the Oven and Prepare the Coating:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the cinnamon and sugar for the coating.
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Shape and Coat the Cookies:
- Scoop out 1 1/2-tablespoon portions of dough and roll into balls.
- Roll each ball in the cinnamon-sugar mixture until fully coated.
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Bake the Cookies:
- Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, don’t overbake the cookies. They should look slightly underdone in the center when you take them out.
- You can add a little extra cinnamon to the dough for a stronger spice flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.