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Chewy Pumpkin Snickerdoodle Cookies

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These chewy pumpkin snickerdoodle cookies combine the moisture of pumpkin puree with the tangy sweetness of a classic snickerdoodle, resulting in soft, spiced cookies with a crisp cinnamon-sugar coating.

Ingredients

Scale
  • 1 cup (230g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 cup (240g) 100% pure pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon (plus extra for coating)
  • 1/2 cup granulated sugar (for coating)

Instructions

  1. In a large bowl, beat the softened butter, brown sugar, and granulated white sugar together until light and fluffy, about 2-3 minutes.
  2. Add the room temperature egg, pumpkin puree, and vanilla extract. Beat on medium-low speed until fully combined and smooth.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and 1 1/2 teaspoons cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand until just combined. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 24 hours).
  6. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  7. In a small bowl, mix the remaining cinnamon with 1/2 cup of granulated sugar for the coating.
  8. Scoop the dough into balls (about 2 tablespoons each) and roll them in the cinnamon-sugar mixture until fully coated.
  9. Place dough balls on the baking sheets, leaving about 2 inches of space between each cookie.
  10. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft.
  11. Let cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure butter is softened, not melted. Chilling the dough is crucial for texture and preventing excessive spreading. Cookies continue to cook on the hot pan after removal from the oven, so do not overbake.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, chewy cookies, pumpkin spice, easy dessert, holiday baking

Find it online: https://sizzlesprout.com/chewy-pumpkin-snickerdoodle-cookies-10-minute-easy-recipe/