Description
Chewy pumpkin snickerdoodle cookies are soft and flavorful treats perfect for fall.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree and eggs. Mix until well combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
- Using a cookie scoop or your hands, form dough balls and roll them in the cinnamon sugar mixture.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is softened for easy mixing.
- Don’t overmix the dough to keep cookies chewy.
- Allow cookies to cool on the baking sheet to firm up.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chewy pumpkin snickerdoodle cookies