Description
These Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat, combining the warm spices of traditional snickerdoodles with the moist, rich flavor of pumpkin puree. Soft and chewy with a lightly crisp cinnamon-sugar coating, these cookies are a delightful twist on a classic favorite, ideal for cozy autumn days and holiday gatherings.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to ensure cookies bake evenly and do not stick.
- Cream the butter and sugars: In a large bowl, use a mixer on medium speed to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, about 3 to 4 minutes.
- Add pumpkin and flavorings: Mix in the pumpkin puree, egg yolk, and vanilla extract into the creamed butter and sugar until fully incorporated, creating a smooth wet mixture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Mix dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough, which can affect texture.
- Prepare the cinnamon sugar coating: In a small bowl, combine the granulated sugar and ground cinnamon, mixing well to create the coating for the cookies.
- Shape and coat the dough: Using about 1.5 tablespoons of dough per cookie, roll each portion into a ball then evenly roll the balls in the cinnamon sugar mixture ensuring full coverage.
- Arrange on baking sheets: Place the coated dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are set and just starting to brown while the centers remain soft and chewy.
- Cool the cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely, allowing them to set up perfectly.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
- For best results, measure flour properly by spooning it into the cup and leveling it off to avoid dry or dense cookies.
- Do not overmix the dough once the flour is added to keep cookies tender and chewy.
- These cookies keep well in an airtight container for up to 5 days or can be frozen for longer storage.
- For an extra festive touch, consider adding chopped nuts like pecans or walnuts to the dough.
