Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar snickerdoodle flavor with moist pumpkin puree for a soft, chewy texture and warm autumn spice. Perfect for fall gatherings or a cozy treat, these cookies bring a delightful twist to a beloved favorite.
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
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 facilitate 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. Then mix in the pumpkin purée, egg yolk, and vanilla extract until you achieve a smooth batter.
- 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 to evenly distribute the spices and leavening agents.
- Make the Dough: Gradually add the dry ingredient mixture to the wet ingredient mixture, stirring gently until just combined. Be careful not to overmix to maintain the chewy texture.
- Prepare the Coating: In a small bowl, combine 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 portion into a smooth ball, and then roll the balls thoroughly in the cinnamon sugar mixture to give that classic snickerdoodle finish.
- Bake: Place the coated cookie 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, until the edges are set but the centers remain soft for a chewy bite.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to wire racks to cool completely before serving.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Using parchment paper aids in even baking and easy cleanup.
- Cookies may seem soft when removed from oven; they will firm up as they cool.
- Store in an airtight container to maintain freshness and chewiness for up to 4 days.
