Description
These Chewy Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating with a moist, tender pumpkin-infused dough for a perfect fall treat. Soft and flavorful, these cookies offer a delightful balance of warm spices and pumpkin sweetness, ideal for cozy autumn afternoons or festive gatherings.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer on medium speed to cream together the softened butter, 1 cup granulated sugar, and brown sugar. Beat for about 3-4 minutes until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Pumpkin and Egg Yolk: Incorporate the pumpkin puree, egg yolk, and vanilla extract into the butter-sugar mixture, mixing until the ingredients are thoroughly combined and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain a soft, chewy texture.
- Prepare Coating: In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon to create the classic snickerdoodle coating.
- Shape and Coat Dough Balls: Scoop the dough into balls approximately 1.5 tablespoons each. Roll each ball evenly in the cinnamon-sugar coating to cover the surface well.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and lightly golden, while the centers remain soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to wire racks to cool completely before serving or storing.
Notes
- Use fresh pumpkin puree for the best flavor and moisture.
- Do not overmix the dough to avoid tough cookies.
- For extra flavor, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls separately.
