Description
These Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat, combining classic snickerdoodle flavors with the rich moisture of pumpkin puree. Soft, chewy, and bursting with warm spices like cinnamon, nutmeg, and ginger, these cookies are perfect for cozy autumn days and festive gatherings. The cinnamon sugar coating adds a delightful crunch and extra sweetness that makes each bite irresistible.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 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
Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Cream 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 Wet Ingredients: 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to 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 firm it up and enhance flavor.
- 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: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape Dough Balls: Scoop out portions of the chilled dough and roll them into balls about 1.5 inches in diameter.
- Coat with Cinnamon Sugar: Roll each dough ball in the cinnamon sugar mixture until fully coated for a flavorful crust.
- Arrange on Baking Sheets: Place coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: 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 underbaked but will firm as they cool.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they retain their chewy texture.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices that can affect flavor.
- Chilling the dough is crucial for easier handling and achieving the perfect chewy texture.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- If you prefer, you can add a pinch of cloves or allspice to enhance the autumn spice profile.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a festive touch, drizzle with a simple powdered sugar glaze after cooling.
