Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies combine the warmth of fall spices with pumpkin, creating a delightful treat that's soft, sweet, and slightly crisp.
Ingredients
For the cookie dough
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
For rolling
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and melted butter until smooth.
- Add the egg and vanilla extract to the mixture, and stir until well combined.
- In another bowl, combine the flour, baking soda, baking powder, ground cinnamon, ground ginger, nutmeg, salt, and cream of tartar.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
Rolling and Baking
- In a small bowl, mix the 1/2 cup of granulated sugar and 1 tablespoon of cinnamon for rolling.
- Using a tablespoon, scoop dough and roll it into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the balls on a cookie sheet lined with parchment paper, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. They will stay fresh for up to three months when frozen.