Welcome the autumn season with these Chewy Pumpkin Snickerdoodle Cookies, combining the classic snickerdoodle’s sweet cinnamon sugar crust with the moist, flavorful addition of pumpkin. These cookies are a perfect treat for anyone looking to enjoy the warm, comforting flavors of fall spices paired with the delightful texture of chewy cookies.
A Perfectly Spiced, Chewy Delight
These Pumpkin Snickerdoodle Cookies are soft and chewy with a slightly crisp edge, infused with the flavors of cinnamon and nutmeg, which complement the pumpkin beautifully. The sugar-cinnamon coating adds a delightful crunch that makes these cookies irresistible from the first bite.
Tips for Making Chewy Pumpkin Snickerdoodle Cookies
- Creamy Base: Start with softened butter to ensure your sugar and butter cream together into a light and fluffy base for your cookies, which helps create the perfect texture.
- Consistent Cookie Size: Use a tablespoon or a small cookie scoop to measure out the dough. This ensures all your cookies bake evenly and finish at the same time.
- Chill the Dough: If the dough feels too sticky to handle, chilling it for about 30 minutes can make it easier to roll into balls.
- Rolling in Cinnamon Sugar: Make sure to thoroughly coat each dough ball in the cinnamon-sugar mixture for that classic snickerdoodle look and taste.
- Don’t Overbake: To keep the cookies chewy, pull them out of the oven when the edges are just set and the centers are still soft. They will continue to set as they cool on the baking sheet.
Recipe for Chewy Pumpkin Snickerdoodle Cookies
- Preparation time: 20 minutes
- Cooking time: 10-12 minutes
- Serving: Makes about 36 cookies
- Equipment: Baking sheets, parchment paper, mixing bowls
Ingredients:
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For Rolling:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Directions:
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Prepare Cinnamon Sugar: In a small bowl, mix 1/4 cup sugar with 2 teaspoons cinnamon.
- Form Cookies: Scoop dough by tablespoons, roll into balls, and then roll each ball in the cinnamon-sugar mixture.
- Bake: Place the coated balls on the prepared baking sheets and bake for 10-12 minutes or until the edges are set.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy Your Festive Cookies
These Chewy Pumpkin Snickerdoodle Cookies are perfect for any fall celebration, offering a delightful twist on a traditional cookie that will impress family and friends alike. Serve them with a warm cup of cider or coffee for a truly comforting autumn treat.
