Chewy Pumpkin Snickerdoodle Cookies Recipe
These chewy pumpkin snickerdoodle cookies are a delightful fall treat, perfect for holiday gatherings. They combine the warm flavors of pumpkin and spices with a soft, chewy texture.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pure pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ cup granulated sugar for rolling
- 2 tablespoons ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat until light and fluffy.
- Add pumpkin puree, eggs, and vanilla extract to the butter mixture and mix until smooth.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, salt, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Mix together ¼ cup of granulated sugar and 2 tablespoons of cinnamon for rolling the cookies.
- Scoop tablespoon-sized portions of dough and roll into balls, then coat in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes until edges are set and centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For an appealing presentation, stack cookies on a decorative plate and serve with cream cheese frosting.