Soft & Chewy Pumpkin Snickerdoodles
These Soft & Chewy Pumpkin Snickerdoodles combine pumpkin and spices with the classic snickerdoodle twist, making them perfect for fall.
Ingredients
For the Cookie Dough
- 1 cup pumpkin puree Canned or fresh
- 1/2 cup butter, softened Make sure the butter is at room temperature
- 1 cup sugar Granulated sugar
- 1/2 cup brown sugar Packed brown sugar works best
- 2 cups all-purpose flour Sifted or measured correctly for best results
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon Freshly ground for better flavor
- 1/2 teaspoon nutmeg Freshly grated, if possible
- 1/4 teaspoon salt
For the Coating
- 1/4 cup sugar Granulated
- 1 tablespoon cinnamon For coating the cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree to the mixture and stir until smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Scoop out spoonfuls of the dough, roll them into balls, and then roll these balls in the cinnamon-sugar mixture.
- Place the coated dough balls on a baking sheet lined with parchment paper, leaving space between each one.
Baking
- Bake in the oven for 10-12 minutes or until they are slightly golden and set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are great for sharing, and they pair well with warm beverages like chai tea or coffee. Store in an airtight container to maintain freshness.