Description
These Chewy Pumpkin Snickerdoodle Cookies blend classic snickerdoodle spice flavors with the moistness of pumpkin puree, creating a soft, chewy cookie perfect for fall and holiday seasons. Rolled in a cinnamon-sugar coating and baked to perfection, they offer a warm, comforting treat that balances sweetness with aromatic spices.
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 ensure the cookies bake evenly without sticking.
- Cream Butter and Sugars: In a large bowl, use a mixer on medium speed to cream together the softened butter, 1 cup granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until everything is well combined and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Take care not to overmix to keep the cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon to create a fragrant coating for the dough balls.
- Form Dough Balls: Using about 1.5 tablespoons of dough per cookie, shape the dough into balls. Roll each ball thoroughly in the cinnamon-sugar coating to ensure even 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 during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft, which preserves the chewy texture.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely, allowing them to firm up without breaking.
Notes
- For best results, measure flour accurately using the spoon-and-level method to prevent dry, dense cookies.
- Do not overbake to maintain a chewy center; cookies may look slightly underdone when removed from the oven.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
- For a dairy-free option, substitute butter with plant-based margarine.
- Adding a pinch of salt to the cinnamon-sugar coating can enhance flavor balance.
