Chewy Pumpkin Snickerdoodle Cookies
Deliciously soft and spiced cookies perfect for fall, infused with pumpkin flavor and rolled in cinnamon sugar for a delightful treat.
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Coating Ingredients
- 1/4 cup granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Do not overmix.
Coating and Baking
- In a small bowl, mix together the coating ingredients: 1/4 cup sugar and 1 teaspoon cinnamon.
- Scoop the dough into balls, about 1-2 tablespoons each, and roll them in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The cookies will look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for about a week at room temperature or refrigerate for up to two weeks. These cookies can be frozen for up to three months.