Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful fall treat, combining the warm flavors of pumpkin, cinnamon, and spices in a soft, chewy cookie. Perfect for autumn gatherings or a cozy night in.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Cream Butter and Sugars: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin purée, egg yolk, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, forming a soft dough. Chill the dough for at least 1 hour.
- Preheat and Prep: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Coat and Bake: Roll dough into balls, coat in cinnamon-sugar mixture, place on baking sheet, and flatten slightly. Bake for 10–12 minutes.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, avoid overbaking.
- You can freeze the dough balls for future batches.
- Prep Time: 15 minutes (plus 1 hour chill time)
- 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: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
