Description
Chewy Pumpkin Snickerdoodle Cookies are thick, tender fall cookies that combine buttery snickerdoodles with pumpkin puree and warm spices. Rolled in cinnamon sugar, they’re soft, chewy, and cozy.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For rolling: 1/4 cup granulated sugar + 1 tablespoon ground cinnamon
Instructions
- In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
- Cover and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into balls and coat in cinnamon-sugar mixture.
- Place on baking sheets and bake for 10–12 minutes until edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Add white chocolate chips or pecans for variation.
- Increase cinnamon or add cloves for extra spice.
- Use pumpkin pie spice as a shortcut.
- Underbake slightly for extra chewy centers.
- Freeze dough balls for future baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
