Description
These Chewy Pumpkin Snickerdoodle Cookies are soft, flavorful, and packed with warm autumn spices. Featuring a delightful pumpkin puree base combined with classic snickerdoodle cinnamon coating, these cookies are perfect for cozy fall gatherings or anytime you crave a chewy, spiced treat.
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 Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, use a mixer on medium speed to cream the softened butter, 1 cup granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract into the creamed butter and sugar mixture until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Prepare Coating: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon to create the cinnamon-sugar coating.
- Form and Coat Dough Balls: Shape the cookie dough into balls approximately 1.5 tablespoons each. Roll each dough ball thoroughly in the cinnamon-sugar coating ensuring an even and generous coverage.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges have set but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely, which helps them firm up while remaining chewy.
Notes
- Do not overmix the dough to maintain chewiness in the cookies.
- Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Ensure butter is softened but not melted for proper creaming.
- Cookies will appear soft when done; they firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
