Description
Indulge in the warm flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. A soft, spiced cookie with a delightful pumpkin twist, perfect for autumn gatherings or a cozy night in.
Ingredients
Dough:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup pumpkin purée
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Rolling Mixture:
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Cover the dough and chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, combine the ¼ cup granulated sugar and 1 ½ teaspoons cinnamon.
- Place on baking sheets spaced 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
Mix in the pumpkin purée, egg yolk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Scoop tablespoon-sized portions of dough, roll into balls, then roll in the cinnamon sugar.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough helps prevent spreading and enhances the chewy texture.
- For extra softness, underbake slightly and let them finish setting as they cool.
- You can freeze the dough balls for later baking.
