Description
Make soft, chewy pumpkin snickerdoodles coated in cinnamon sugar. This easy recipe delivers classic snickerdoodle tang with rich pumpkin spice flavor for perfect autumn baking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For Coating: 1/2 cup granulated sugar mixed with 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix to keep the cookies soft.
- Place the cinnamon sugar coating mixture in a shallow dish.
- Roll dough into 1-inch balls. Roll each ball thoroughly in the cinnamon sugar mixture until fully coated.
- Place dough balls 2 inches apart on the prepared baking sheets.
- Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft for a chewy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, chill the dough for 30 minutes before rolling and baking.
- Use thick pumpkin puree; drain excess liquid if your puree seems watery.
- If you prefer a slight tang, increase the cream of tartar to 1 1/4 teaspoons.
- Prep Time: 20 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 25