Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar snickerdoodle flavor with the warm spices of fall and the moistness of pumpkin purée. Perfectly chewy with a hint of spice, they make an irresistible autumn treat for dessert or snack time.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined. This ensures even distribution of the spices and leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy. This step incorporates air to give the cookies a tender texture.
- Add Wet Ingredients: Mix in the pumpkin purée, egg yolk, and vanilla extract to the creamed butter and sugar. Beat until the mixture is smooth and uniform in color.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for 30 to 45 minutes. Chilling helps control spreading during baking and enhances the chewy texture.
- Mix Cinnamon-Sugar Coating: While the dough chills, prepare the coating by combining granulated sugar, ground cinnamon, and ground nutmeg in a small bowl.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Form and Coat Cookie Balls: Scoop the chilled dough into 1.5-tablespoon-sized balls. Roll each ball evenly in the cinnamon-sugar mixture until fully coated. This coating gives the cookies their signature sweet and spiced crust.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly underdone. This ensures a chewy center.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breaking and preserves texture.
Notes
- Chilling the dough helps control spreading and enhances the chewy texture of the cookies.
- For extra flavor depth, add a pinch of ground clove to the spice mixture.
- These cookies stay soft for several days when stored in an airtight container.
- You can freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
