Enjoy these incredibly soft and chewy pumpkin snickerdoodle cookies. They are bursting with warm cinnamon and pumpkin spice, perfect for a cozy autumn treat.
Author:Owen Harper
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
For Rolling:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, ground cinnamon, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a soft dough.
In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling.
Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture, ensuring they are fully coated.
Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake them.
Ensure your pumpkin puree is not pumpkin pie filling.
You can add chopped pecans or walnuts for added texture.