Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies combine the classic flavor of snickerdoodles with the warm, spiced goodness of pumpkin. Soft, chewy, and coated in cinnamon sugar, they’re the perfect fall treat.
Ingredients:
For the Cookies:
– 2 3/4 cups all-purpose flour
– 1 1/2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 1/2 cup packed brown sugar
– 3/4 cup pumpkin puree
– 1 large egg yolk
– 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
– 1/4 cup granulated sugar
– 1 tablespoon ground cinnamon
Directions:
1. Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
2. Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg yolk, and vanilla extract, and mix until well combined.
3. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 30 minutes to firm up.
4. Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Make the cinnamon sugar coating: In a small bowl, mix together the granulated sugar and cinnamon.
6. Shape and coat the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture to coat. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers will still be soft but will firm up as they cool. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve: Enjoy these chewy pumpkin snickerdoodle cookies with a glass of milk or a warm cup of tea. Store any leftovers in an airtight container at room temperature for up to 5 days.
Prep Time: 15 minutes (plus chilling time) | Cooking Time: 12 minutes | Total Time: 27 minutes
140 kcal per cookie | Makes 24 cookies
