Description
Enjoy the ultimate fall treat with these Chewy Pumpkin Snickerdoodle Cookies. Featuring a perfect blend of warm spices and pumpkin puree, these soft and chewy cookies bring a delightful twist to the classic snickerdoodle recipe, making them an irresistible seasonal favorite.
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
Cinnamon Sugar Coating
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
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 Pumpkin and Eggs: 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.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger.
- Combine Wet and Dry 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.
- Refrigerate Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Prepare Cinnamon Sugar Coating: While the dough chills, prepare the cinnamon sugar coating by combining 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon in a small bowl. Mix well and set aside.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop and Shape Dough: Scoop out portions of the chilled dough and roll them into balls, about 1.5 inches in diameter.
- Roll in Cinnamon Sugar: Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- 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 up 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.
Notes
- Do not overmix the dough once dry ingredients are added to maintain a chewy texture.
- Chilling the dough is essential to prevent spreading and to enhance flavor.
- The cookies may look slightly underbaked in the center when removed from the oven; this ensures a soft interior after cooling.
- Use fresh pumpkin puree for best results, not pumpkin pie filling, which contains added sugars and spices.
- Store cookies in an airtight container to keep them soft for several days.
