Description
Enjoy the cozy flavors of fall with these chewy pumpkin snickerdoodle cookies. Soft and delicious, they’re rolled in a cinnamon-sugar coating, making them a delightful treat for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Mix on low speed until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and chewy.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- While the dough chills, prepare the cinnamon sugar coating by combining 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon in a small bowl. Mix well and set aside.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out portions of the chilled dough and roll them into balls, about 1.5 inches in diameter.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- Chilling the dough is crucial for maintaining the shape of the cookies while baking.
- Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes