Description
These Chewy Pumpkin Snickerdoodle Cookies are soft, buttery, and full of warm cinnamon and pumpkin spice flavors. With a slightly crisp edge and a chewy center, they’re the perfect fall treat. Rolled in cinnamon sugar for extra sweetness, these cookies pair perfectly with a cup of coffee or tea!
Ingredients
Units
Scale
- :
- For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3/4 cup unsalted butter, melted and slightly cooled
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice (optional)
Instructions
- :
- Prepare the dough: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix wet ingredients: In a large bowl, whisk together melted butter, pumpkin purée, granulated sugar, and brown sugar until smooth. Add egg yolk and vanilla extract, mixing until combined.
- Combine: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill for at least 30 minutes (or up to 24 hours) to prevent spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the coating: In a small bowl, mix granulated sugar, cinnamon, and pumpkin pie spice.
- Form the cookies: Scoop about 1.5 tablespoons of dough and roll into balls. Roll each ball in the cinnamon sugar mixture.
- Bake: Place cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool & enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature!
Notes
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- For extra chewiness, don’t overbake! The cookies will continue to set as they cool.
- Chilling the dough is key for thick, chewy cookies.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Nutrition
- Calories: ~120
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg