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Chewy Pumpkin Snickerdoodle Cookies

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  • 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

  • For the Cinnamon-Sugar Coating:

    • 1/4 cup granulated sugar
    • 1 tsp ground cinnamon

Instructions

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Find it online: https://recipe.ukfinda.com/soft-pumpkin-snickerdoodles/