CHEWY PUMPKIN SNICKERDOODLE COOKIES
User Reviews
0
0 reviews
Unrated
CHEWY PUMPKIN SNICKERDOODLE COOKIES
Report
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.
Share:
Ingredients
- 1 butter unsalted, softened
- 1 ½ granulated sugar cups
- 2 egg large
- 1 vanilla extract teaspoon
- 1 pumpkin puree not pumpkin pie filling
- 2 ¾ all-purpose flour
- 1 baking soda teaspoon
- 1 cream of tartar
- ½ salt
Cinnamon Sugar Coating:
- ¼ granulated sugar
- 2 ground cinnamon
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Add pumpkin puree: Stir in the pumpkin puree until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 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.
- Preheat oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Prepare cinnamon sugar coating: In a small bowl, combine the granulated sugar and cinnamon for the coating.
- 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.
- 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.
- 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
Show Details
Calories
200kcal
(10%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
10g
(15%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 200 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
