Description
These Chewy Pumpkin Snickerdoodle Cookies offer a comforting taste of fall with their soft, chewy texture and warm spice blend. Easy to make, they’re perfect for cozy afternoons or seasonal gatherings.
Ingredients
Scale
- For the Batter:
- 1 cup Unsalted Butter
- 1 cup Pumpkin Puree
- 1 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar
- 2 cups All-Purpose Flour
- 2 teaspoons Pumpkin Spice
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- For the Cinnamon-Sugar Coating:
- 1/4 cup Granulated Sugar
- 1 tablespoon Ground Cinnamon
Instructions
- Melt unsalted butter in a heavy stainless steel pan over medium heat until golden brown and nutty. Let cool slightly.
- Spread pumpkin puree on a plate and press with paper towels to remove excess moisture.
- In a bowl, whisk cooled browned butter with dark brown sugar and granulated sugar until combined.
- Mix in egg yolks, vanilla extract, and prepared dried pumpkin.
- Gently fold in all-purpose flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.
- Chill the dough in the refrigerator for at least 5 minutes.
- Combine granulated sugar and ground cinnamon in a small bowl for the coating.
- Scoop dough into 3-tablespoon balls and roll in the cinnamon-sugar mixture.
- Place dough balls 2-3 inches apart on prepared baking trays.
- Bake at 350°F for 10-12 minutes until edges are golden and centers are puffy. Remove slightly underbaked for chewiness.
- Allow cookies to cool completely on a wire rack.
Notes
- Serve with vanilla ice cream for an indulgent treat.
- Chilling the dough is essential for the chewy texture.
- For gluten-free, use a gluten-free all-purpose flour blend.
- For dairy-free, use dairy-free butter.
- Add chopped walnuts or pecans for a nutty texture.
- Fold in semi-sweet or dark chocolate chips for a decadent twist.
- Add a pinch of cayenne pepper or ground ginger for a spicy kick.
- Mix in dried cranberries or raisins for sweetness and tartness.
- Replace half of the pumpkin spice with chai spice for a cinnamon roll flavor.
- Drizzle with cream cheese glaze after baking for an indulgent touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg