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Chewy Pumpkin Snickerdoodle Cookies Recipe

Chewy Pumpkin Snickerdoodle Cookies Recipe
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4.8 from 23 reviews

Indulge in the warm flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies. Soft and chewy, these spiced cookies are perfect for autumn gatherings or a cozy night in. The pumpkin adds a moist texture and subtle sweetness, making them a delightful treat for pumpkin lovers.

Ingredients

Units Scale

For the cookies:

  • 1 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1/3 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

For coating:

  • 1/4 cup granulated sugar + 1 tablespoon ground cinnamon

Instructions

  1. Cream the butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Mix wet ingredients: Add the pumpkin purée, egg yolk, and vanilla extract, mixing until fully combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Combine wet and dry: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  5. Chill the dough: Cover the dough and chill for at least 1 hour.
  6. Preheat and prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Coat the dough balls: In a small bowl, mix the coating sugar and cinnamon. Scoop dough into tablespoon-sized balls and roll in the cinnamon-sugar mixture.
  8. Bake: Place on baking sheet 2 inches apart and gently flatten the tops. Bake for 10–12 minutes or until the edges are set and centers are soft.
  9. Cool and enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra chewy cookies, don’t overbake.
  • You can freeze the dough balls before baking for future batches.

Nutrition

Find it online: https://easy-tapas-recipes.com/chewy-pumpkin-snickerdoodle-cookies-recipe/