Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies are packed with fall flavor. They are soft, spiced, and perfect for a cozy treat.
Equipment
- baking sheets
- parchment paper or silicone mats
- medium bowl
- whisk
- large bowl
- electric mixer
- small bowl
- wire rack
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon; set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, then pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine granulated sugar and cinnamon for the coating.
- Roll dough into 1.5-inch balls, then roll each ball in the cinnamon sugar mixture to coat.
- Place cookies 2 inches apart on prepared baking sheets and bake for 8-10 minutes, or until edges are set.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra pumpkin spice flavor, add 1/2 teaspoon of pumpkin pie spice to the dry ingredients. Do not overbake the cookies to keep them chewy.