Description
These Chewy Pumpkin Snickerdoodle Cookies are the perfect treat for fall, combining the warm flavors of pumpkin, cinnamon, and nutmeg in a soft, chewy cookie coated in cinnamon sugar.
Ingredients
Scale
Cookies:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- ⅓ cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Gradually add the dry mixture to the wet ingredients and stir until just combined.
- Prepare cinnamon-sugar coating: In a small bowl, combine the cinnamon and sugar for coating.
- Form and bake cookies: Scoop dough into 1½-tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture. Place on baking sheets and bake for 9–11 minutes.
- Cool and serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes before baking helps enhance the chewy texture.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
