Description
Chewy Pumpkin Snickerdoodle Cookies are soft, spiced cookies that combine the warm flavors of pumpkin pie spice with the classic cinnamon‑sugar coating of snickerdoodles. They’re cozy, chewy, and perfect for fall.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all‑purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- For the roll‑in coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice (optional)
Instructions
- Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the pumpkin puree, egg yolk, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
- Stir the dry ingredients into the wet mixture until a soft dough forms.
- In a small bowl, mix the granulated sugar, cinnamon, and optional pumpkin pie spice for the coating.
- Scoop dough (about 1½ tablespoons each) and roll each ball in the cinnamon‑sugar coating until evenly covered.
- Place coated dough balls onto the prepared baking sheet, spacing them a few inches apart, and slightly flatten each ball with your fingers.
- Bake for 10–12 minutes, just until the edges are set and the centers still look soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use plain pumpkin puree (not pumpkin pie filling) for best texture. :contentReference[oaicite:0]{index=0}
- Let the dough chill briefly if it’s spreading too much. Chilling helps maintain chewiness. :contentReference[oaicite:1]{index=1}
- Measure flour properly (spoon & level or use a kitchen scale) to avoid cookies turning cakey. :contentReference[oaicite:2]{index=2}
- Don’t skip the cream of tartar—it gives snickerdoodles their tangy flavor and classic texture. :contentReference[oaicite:3]{index=3}
- Cookies will firm up and become chewier as they cool; slightly under‑baking ensures the soft chewy center. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 cookie
- Calories: ≈ 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
