Description
These Chewy Pumpkin Snickerdoodle Cookies combine the cozy flavors of pumpkin and cinnamon for the ultimate fall treat. Soft, chewy, and perfectly spiced, these cookies feature a cinnamon-sugar coating that adds a delightful crunch. Perfect for seasonal gatherings or a comforting homemade snack.
Ingredients
Scale
Cookie Dough
- 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
- 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
- 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 the mixture is light and fluffy.
- Combine 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 to incorporate all ingredients evenly.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger to ensure they are evenly distributed.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, which will help keep the cookies soft and chewy.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up and enhances flavor.
- Prepare cinnamon sugar: While the dough chills, mix together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl to create the coating.
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Form dough balls: Scoop out portions of the chilled dough and roll them into balls approximately 1.5 inches in diameter.
- Coat dough balls: Roll each dough ball thoroughly in the prepared cinnamon sugar mixture, ensuring an even coat for that signature snickerdoodle crunch.
- Arrange dough 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 the cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops have slight cracks. The centers will look slightly underbaked but will firm up as they cool.
- Cool the cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely, preserving their chewy texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that could affect the cookie flavor.
- Refrigerating the dough is important to help maintain the chewy texture and prevent spreading during baking.
- If you prefer crispier edges, bake an extra 1-2 minutes but watch carefully to prevent burning.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- For extra flavor, sprinkle a pinch of sea salt on top before baking for a sweet-salty contrast.
