Irresistibly Chewy Pumpkin Snickerdoodle Cookies Recipe

Fall is the perfect time to indulge in delicious baked treats, and what better way to celebrate the season than with Chewy Pumpkin Snickerdoodle Cookies? These cookies are a delightful twist on the classic snickerdoodle, featuring a soft and chewy texture infused with warm pumpkin spice. Whether you’re hosting a gathering or simply craving a sweet snack, these cookies are sure to become a seasonal favorite!

Why You’ll Love These Cookies

Chewy Pumpkin Snickerdoodle Cookies are the perfect combination of flavors and textures. The addition of pumpkin not only makes them deliciously moist but also adds a lovely autumnal touch. Rolled in a cinnamon-sugar mixture, these cookies are sweet, spicy, and utterly irresistible. Plus, they’re easy to make, which makes them a great choice for bakers of all skill levels!

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

For the Coating:

• 1/4 cup granulated sugar
• 1 tablespoon cinnamon

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
5. Prepare the Coating: In a small bowl, mix together the granulated sugar and cinnamon for the coating.
6. Form Cookies: Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat.
7. Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Pumpkin Puree: Use pure pumpkin puree for the best results. Avoid pumpkin pie filling, as it contains added sugars and spices.
• Storage: Store cookies in an airtight container at room temperature for up to a week. You can also freeze the dough for later use!
• Add-Ins: Feel free to add chocolate chips or nuts for extra flavor and texture.

These Chewy Pumpkin Snickerdoodle Cookies are the perfect way to embrace the flavors of fall. With their delightful chewiness and warm spices, they are sure to be a hit at any gathering or as a cozy treat for yourself.

For the full recipe and more delicious ideas, don’t forget to visit our website! 🍂🍪