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CHEWY PUMPKIN SNICKERDOODLE COOKIES

CHEWY PUMPKIN SNICKERDOODLE COOKIES warm soft cookies on white napkin with clear glass water
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Enjoy irresistibly soft pumpkin cookies that are perfect for fall. This easy recipe brings together the best snickerdoodle flavors with pumpkin spice for a cozy treat. Perfect addition to your pumpkin desserts and fall cookie recipes collection.

Ingredients

Scale
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar packed
  • 1/4 cup cinnamon-sugar coating (1/4 cup sugar + 1 teaspoon cinnamon)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin spice, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a small bowl, combine the brown sugar and cinnamon-sugar coating.
  7. Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture to coat.
  8. Place the coated dough balls on the prepared baking sheet about 2 inches apart.
  9. Bake for 10 minutes or until the edges are set but the centers remain soft.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra softness, do not overbake the cookies
  • Store in an airtight container to keep fresh

Nutrition

Find it online: https://www.amgroyal.com/chewy-pumpkin-snickerdoodle-cookies/