Chewy Pumpkin Snickerdoodle Cookies
These Chewy Pumpkin Snickerdoodle Cookies are a delightful fusion of fall flavors and classic snickerdoodle goodness. The pumpkin puree adds a subtle sweetness and incredible chewiness, while the cinnamon-sugar coating provides a delightful crunch, making them the perfect treat for any autumn occasion.
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Electric mixer
- Cookie scoop or tablespoon
- Small bowl
- Wire rack
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup 1 stick
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ½ cup granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until pale and creamy, about 2 minutes.
- Beat in the egg and vanilla extract until well combined.
- Add the pumpkin puree and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough into the cinnamon-sugar mixture. Roll the dough ball around to coat it completely.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
For best results, use room temperature butter and measure flour accurately by spooning it into the measuring cup and leveling it off. Don't overbake the cookies; they should be slightly underdone in the center for a chewy texture. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. For a richer flavor, try browning the butter before creaming it with the sugars. If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling into balls.