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Soft and Chewy Pumpkin Snickerdoodle Cookies

A stack of four soft pumpkin snickerdoodle cookies, one broken open to show the texture.
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A recipe for soft, chewy cookies that combine the flavor of pumpkin spice with the classic cinnamon sugar coating of a snickerdoodle.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar, plus 1/2 cup for coating
  • 2 large eggs
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar mixed with 2 tablespoons ground cinnamon for coating

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time. Mix in the pumpkin puree and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the dough.
  6. Combine the 1/4 cup of sugar and 2 tablespoons of cinnamon in a shallow dish for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball first in the plain sugar, then roll thoroughly in the cinnamon sugar mixture.
  8. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest cookies, slightly underbake them. They will firm up as they cool.
  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor control.
  • If you prefer a stronger spice flavor, increase the cinnamon in the dough by 1/4 teaspoon.

Nutrition

Find it online: https://savorsensations.com/pumpkin-snickerdoodle-cookies-recipe/