Description
These chewy pumpkin snickerdoodle cookies combine classic cinnamon sugar coating with the moist richness of pumpkin purée, creating a soft, flavorful treat perfect for fall and holiday seasons. The blend of warm spices and pumpkin gives a cozy twist to the traditional snickerdoodle cookie, resulting in a tender texture with a slight tang from cream of tartar.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin purée
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer. Then mix in the pumpkin purée, egg yolk, and vanilla extract until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the leavening agents and spices.
- Make the Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender and chewy.
- Prepare the Coating: In a small bowl, blend together the granulated sugar and ground cinnamon which will be used to coat the cookie dough balls for that signature snickerdoodle flavor.
- Form the Cookies: Scoop tablespoon-sized portions of dough using a cookie scoop or spoon. Roll each portion into a ball, then thoroughly coat each ball in the cinnamon sugar mixture to form a crunchy, flavorful exterior.
- Bake: Arrange the coated dough balls evenly spaced about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and chewy.
- Cool and Serve: Allow the cookies to cool on the baking sheets for several minutes to set, then transfer to wire racks to cool completely before serving to maintain texture and prevent breakage.
Notes
- Use fresh pumpkin purée made from cooked pumpkin for best flavor, not pumpkin pie filling.
- Don’t overmix the dough to keep cookies soft and chewy.
- Cookies may appear soft when first removed but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra softness, add a tablespoon of molasses to the wet ingredients.
