Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with pumpkin purée and warm autumn spices. Soft, chewy, and coated in a cinnamon-sugar mixture, they are perfect for fall baking and offer a sweet, spiced treat that’s easy to make and irresistibly delicious.
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
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 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. Add in the pumpkin purée, egg yolk, and vanilla extract, mixing until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, ground cloves, and salt. This ensures even distribution of the leavening agents and spices.
- Make the Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain the cookies’ chewiness.
- Prepare the Coating: In a small bowl, mix together the granulated sugar and ground cinnamon that will be used to coat the cookie dough balls before baking.
- Form the Cookies: Scoop tablespoon-sized portions of the dough, roll each into a ball, and then roll the balls thoroughly in the cinnamon sugar mixture until well coated.
- Bake: Place the coated dough 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 but the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to wire racks to cool completely before serving. Enjoy the chewy, spiced cookie treat!
Notes
- For a more intense pumpkin flavor, consider adding a pinch of pumpkin pie spice.
- Do not overbake to maintain the chewy texture; cookies should appear slightly underdone in the center when removed from the oven.
- You can substitute the pumpkin purée with unsweetened applesauce in a pinch, though the flavor will vary slightly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
