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CHEWY PUMPKIN SNICKERDOODLE COOKIES

These Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat, combining the warm spices of pumpkin pie with the signature tang of a snickerdoodle. They're soft, chewy, and packed with flavor, making them a delightful addition to any autumn gathering.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Servings: 36 cookies
Calories: 200 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
Cinnamon Sugar Coating:
  • ¼ cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

    Cup of Yum
  1. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Add pumpkin puree: Stir in the pumpkin puree until well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Chill dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight. This chilling is essential for preventing spreading and creating a chewy texture.
  7. Preheat oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Prepare cinnamon sugar coating: In a small bowl, combine the granulated sugar and cinnamon for the coating.
  9. Scoop and coat cookies: Use a cookie scoop or your hands to roll the dough into balls (about 1-2 tablespoons each). Roll each ball in the cinnamon sugar coating.
  10. Bake: Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  11. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling.
  • Cream of Tartar: Cream of tartar is what gives snickerdoodles their signature tang and chewy texture. Don't skip it!
  • Chilling: Chilling the dough is crucial for preventing the cookies from spreading too much during baking and for developing their chewy texture.
  • Baking Time: Baking times may vary slightly depending on your oven. Keep an eye on the cookies and remove them when the edges are set and the centers are still slightly soft.

Nutrition Information

Calories 200kcal (10%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 10g (15%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 10g 15%

* Percent Daily Values are based on a 2,000 calorie diet.