Chewy Pumpkin Snickerdoodle Cookies

Short Description

Chewy Pumpkin Snickerdoodle Cookies combine the warm flavors of cinnamon, nutmeg, and pumpkin with a soft, chewy texture. These cookies are a perfect fall treat, offering a delightful twist on the classic snickerdoodle.

Why You’ll Love This Recipe

• Perfectly soft and chewy with a hint of pumpkin spice.
• A fun seasonal twist on a traditional favorite.
• Coated in a sweet cinnamon-sugar mixture for extra flavor.
• Easy to make with simple ingredients.
• Great for fall gatherings, holidays, or a cozy treat.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Cream of tartar
• Salt
• Ground cinnamon
• Ground nutmeg
• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• Pumpkin puree
• Egg yolk
• Vanilla extract

For the cinnamon-sugar coating:

• Granulated sugar
• Ground cinnamon

Directions

1. In a bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
2. In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg yolk, and vanilla extract until combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Cover and refrigerate the dough for at least 30 minutes.
6. Preheat oven to 350°F and line a baking sheet with parchment paper.
7. In a small bowl, mix the cinnamon-sugar coating ingredients.
8. Scoop dough into balls, roll in the cinnamon-sugar mixture, and place on the baking sheet.
9. Bake for 10-12 minutes, or until edges are set but centers remain soft.
10. Let cool for a few minutes before transferring to a wire rack.

Servings and Timing

• Servings: 18-20 cookies
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes

Variations

• Chocolate Chip Pumpkin Snickerdoodles: Add mini chocolate chips for extra sweetness.
• Glazed Version: Drizzle with a simple vanilla or maple glaze.
• Nutty Twist: Fold in chopped pecans or walnuts for added crunch.
• Spiced Up: Add a pinch of cloves or allspice for extra warmth.
• Healthier Option: Substitute half the butter with applesauce for a lighter version.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze unbaked dough balls for up to 3 months; bake straight from frozen, adding 1-2 minutes to the baking time.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just be sure to drain excess moisture from fresh pumpkin puree.

Why do I need to refrigerate the dough?

Chilling prevents the cookies from spreading too much and enhances the chewy texture.

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and chewiness, but you can substitute it with white sugar if needed.

How do I get perfectly round cookies?

Use a cookie scoop for uniform sizes and lightly shape with a spoon while still warm.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

What’s the best way to reheat these cookies?

Warm them in the microwave for about 10 seconds for a fresh-out-of-the-oven feel.

Can I double the recipe?

Absolutely! Just ensure even spacing on the baking sheet to avoid overcrowding.

Do these cookies stay soft over time?

Yes, thanks to the pumpkin puree and brown sugar, they remain chewy for days.

Can I make these without cream of tartar?

You can substitute with baking powder, but the classic tangy snickerdoodle flavor may change slightly.

Can I add more pumpkin puree?

Too much pumpkin can make the dough too wet, so stick to the recommended amount.

Conclusion

Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall treat, blending warm spices, pumpkin flavor, and a classic cinnamon-sugar coating. Perfect for cozy gatherings or a simple homemade dessert, these cookies will quickly become a seasonal favorite!

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