Chewy Pumpkin Snickerdoodles
Indulge in the delightful flavors of fall with our Chewy Pumpkin Snickerdoodles Recipe. These soft, spiced cookies are a perfect blend of warm cinnamon, nutmeg, and ginger, harmoniously combined with the rich taste of pumpkin. Ideal for cozy family gatherings or festive holiday celebrations, these cookies are sure to become a seasonal favorite. Their chewy texture and slightly crisp edges make them irresistible, while the cinnamon sugar coating adds an extra layer of sweetness. Easy to prepare and perfect for sharing, these cookies will keep you coming back for more all autumn long.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1/3 cup pumpkin puree
- 2 cups plus 3 tablespoons all-purpose flour
- 1 egg yolk
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon
Instructions
- Brown the butter in a saucepan until golden and nutty; chill.
- Mix cooled butter with sugars until combined.
- Add pumpkin puree, egg yolk, molasses, and vanilla; blend well.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.
- Combine dry ingredients into wet ingredients until just mixed; chill dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough in cinnamon sugar and place on sheets; bake for 9-10 minutes.
- Cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 145
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg