Chewy Pumpkin Snickerdoodle Cookies
These Chewy Pumpkin Snickerdoodle Cookies are everything you love about fall in one bite! They combine the warm cinnamon-sugar flavors of a classic snickerdoodle with a cozy pumpkin twist. With soft, chewy centers and a perfect sugar-coated exterior, these cookies are ideal for cool weather and holiday gatherings. Make a batch for your family, and watch them disappear in no time!
Chewy and Soft: Perfectly tender centers with just the right amount of chew.
Cozy Fall Flavors: Warm spices and pumpkin make every bite taste like autumn.
Simple Ingredients: Made with pantry staples, plus a bit of pumpkin puree.
Holiday-Ready: A great addition to any fall dessert spread or cookie swap.
Make-Ahead Friendly: These cookies stay soft for days and freeze beautifully.
INGREDIENTS:
Dry Ingredients
2 ¾ cups (345g / 0.76 lb) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
1 tsp pumpkin pie spice
Wet Ingredients
1 cup (225g / 0.5 lb) unsalted butter, softened
1 ¼ cups (250g / 0.55 lb) granulated sugar
½ cup (110g / 0.24 lb) light brown sugar, packed
¾ cup (180g / 0.4 lb) pumpkin puree
1 large egg yolk
1 tsp vanilla extract
Cinnamon-Sugar Coating
¼ cup (50g / 0.11 lb) granulated sugar
1 ½ tsp ground cinnamon
DIRECTIONS:
Prepare the Dough:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
Cream the Butter and Sugars:
In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the Wet Ingredients:
Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly curdled—don’t worry, it’ll come together when the dry ingredients are added.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and refrigerate for at least 1 hour (or overnight) to make it easier to handle …