Description
These Chewy Pumpkin Snickerdoodle Cookies are soft, spiced delights perfect for fall or any time you crave a cozy treat. Combining classic snickerdoodle flavors with pumpkin puree, cinnamon, and warming spices, these cookies offer chewy texture with a sweet cinnamon-sugar coating that’s irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 6 tbsp pumpkin puree
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp allspice
For Rolling
- 1/2 cup sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and air circulation for even baking.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk together until the mixture is smooth and creamy, which helps to incorporate the sugars and butter evenly.
- Add vanilla and pumpkin puree: Stir in the vanilla extract and pumpkin puree thoroughly until the wet mixture is fully combined and smooth.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, ground cinnamon, nutmeg, ginger, and allspice. This ensures the spices and leavening agents are evenly distributed.
- Make the dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a soft dough forms without overmixing to keep the cookies tender.
- Prepare cinnamon sugar coating: In a small bowl, mix together the 1/2 cup of sugar and 1 teaspoon of ground cinnamon which will be used to coat the cookie dough balls for that classic snickerdoodle flavor.
- Form and coat dough balls: Using a tablespoon scoop, portion the dough and roll each portion into a ball. Then roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Flatten slightly: Gently flatten each dough ball slightly with your hand or the bottom of a glass to promote even baking and desirable shape.
- Bake: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft for that chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Be careful not to overbake the cookies; removing them when edges just set ensures a chewy center.
- The pumpkin puree adds moisture and flavor; make sure to use pure pumpkin and not pumpkin pie filling.
- For extra cinnamon flavor, you can add a bit more cinnamon to the dough if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free option, substitute melted butter with coconut oil.
