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Chewy Pumpkin Snickerdoodle Cookies

A stack of three soft, orange-hued pumpkin snickerdoodles coated in cinnamon sugar, with the top one bitten into.
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Make soft, chewy pumpkin snickerdoodles that are full of fall spice and coated in cinnamon sugar. This recipe avoids a cakey texture, giving you the perfect autumn cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1 large egg
  • 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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves in a medium bowl. Set the dry ingredients aside.
  2. In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. This step helps create a chewy texture.
  3. Beat in the egg, pumpkin puree, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. In a small, shallow bowl, mix the 1/2 cup granulated sugar and 2 tablespoons cinnamon for the coating.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until fully coated.
  7. Place the coated dough balls 2 inches apart on baking sheets lined with parchment paper. For best results in achieving a chewy cookie, chill the dough balls for at least 30 minutes before baking.
  8. Preheat your oven to 350°F (175°C).
  9. Bake the pumpkin snickerdoodles for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft. Do not overbake to avoid dryness.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These soft pumpkin snickerdoodles stay tender for days.

Notes

  • Using real pumpkin puree, not pie filling, is necessary for the correct texture in these chewy pumpkin cookies.
  • Chilling the dough is a key step to prevent the cookies from spreading too much and becoming flat or cakey.
  • For an extra layer of flavor, try substituting half of the all-purpose flour with cake flour for a slightly softer crumb.

Nutrition

Find it online: https://delishcraze.com/pumpkin-snickerdoodles-chewy-soft-cookies/