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Soft and Chewy Pumpkin Snickerdoodle Cookies

Three soft, thick pumpkin snickerdoodle cookies generously coated in cinnamon sugar, stacked on a small ceramic plate.
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A recipe for soft, chewy snickerdoodle cookies flavored with pumpkin and fall spices, featuring a cinnamon sugar coating.

Ingredients

Scale
  • 1 cup unsalted butter, softened (or brown butter for variation)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • For Coating: 1/2 cup granulated sugar
  • For Coating: 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and pumpkin puree until just combined.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. In a small bowl, mix the 1/2 cup sugar and 2 tablespoons cinnamon for the coating.
  7. Scoop dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until fully coated.
  8. Place dough balls 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft for a chewy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For brown butter pumpkin snickerdoodles, melt the butter first, let it cool slightly, then proceed with creaming it with the sugar.
  • Do not press down the dough balls before baking; the rolling in sugar helps them spread.
  • Use pure pumpkin puree, not pumpkin pie filling, for the correct texture.

Nutrition

Find it online: https://spoonfulsnap.com/pumpkin-snickerdoodle-cookies-recipe/