Chewy Pumpkin Snickerdoodle Cookies
Delightful cookies combining the flavors of fall with a soft and chewy texture, featuring pumpkin, cinnamon, and nutmeg.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree Canned pumpkin puree can be used.
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour Measure correctly to avoid dry cookies.
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon Use fresh for best flavor.
- 1 teaspoon ground nutmeg Use fresh for best flavor.
- 1/2 teaspoon salt
For the cinnamon-sugar coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree, eggs, and vanilla extract to the creamed mixture. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
Baking
- Scoop 2 tablespoons of cookie dough and roll it into a ball. Roll the ball in the cinnamon-sugar mixture, then place it on the prepared baking sheet.
- Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for about 5-7 days. They can also be frozen for up to three months.