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Chewy Pumpkin Snickerdoodle Cookies

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These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating with pumpkin puree for a soft, chewy center. Perfect for fall gatherings, they are quick to make and packed with warm spices.

Ingredients

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  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the coating: 1/4 cup granulated sugar + 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes with a mixer on medium speed. Scrape sides halfway through.
  3. Beat in pumpkin puree, egg, and vanilla extract until just combined. Mixture may look slightly curdled; do not overmix.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Dough will be soft and slightly sticky.
  6. In a small bowl, stir together 1/4 cup sugar and 2 teaspoons cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, portion dough into 1.5-tablespoon balls. Roll each ball between palms until smooth, then roll in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes. Cookies should look puffed and slightly cracked on top; edges set but centers still soft.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with a paper towel if watery to prevent flat cookies. Do not flatten dough balls before baking. Cream of tartar is essential for the classic snickerdoodle texture. For dark baking sheets, reduce oven temperature by 25°F.

Nutrition

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin dessert

Find it online: https://lirafood.com/chewy-pumpkin-snickerdoodle-cookies-the-best-easy-fall-recipe/