Description
Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining the classic cinnamon sugar crunch with the moistness and spice of pumpkin puree. These soft, tender cookies are perfect for cozy autumn afternoons or holiday gatherings, featuring warm spices like cinnamon, nutmeg, and ginger for a seasonal twist on the beloved snickerdoodle.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add Pumpkin and Eggs: Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Mix on low speed until well combined, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Take care not to overmix, as this helps keep the cookies soft and chewy.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to help the flavors meld and make the dough easier to shape.
- Prepare Cinnamon Sugar Coating: While the dough chills, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Mix well and set aside.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Shape the Cookies: Scoop out portions of the chilled dough and roll them into balls approximately 1.5 inches in diameter for even baking.
- Coat in Cinnamon Sugar: Roll each dough ball in the prepared cinnamon sugar mixture until fully coated, which adds a sweet and spicy outer layer.
- Arrange on Baking Sheets: Place the coated dough balls on the lined baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look a bit underbaked but will firm up as the cookies cool.
- Cool Completely: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they finish setting with a chewy texture.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid overly sweet cookies.
- Chilling the dough helps prevent spreading and improves texture.
- Do not overmix the dough to maintain a tender, chewy crumb.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
