Description
These Chewy Pumpkin Snickerdoodle Cookies are a delightful autumn treat. They combine the warm flavors of pumpkin and cinnamon with a soft, chewy texture and a sweet cinnamon-sugar coating. Perfect for fall gatherings or any time you crave a comforting, homemade cookie.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt until fully combined.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the egg and pumpkin puree to the creamed mixture, mixing until well combined. Add the vanilla extract and stir until incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
- In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- Scoop portions of dough (about 1-2 tablespoons each) and roll them into balls. Roll the balls in the cinnamon sugar mixture until fully coated.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy the soft, chewy texture and delightful flavors of your freshly baked Chewy Pumpkin Snickerdoodle Cookies.
Notes
- For a richer flavor, consider using fresh pumpkin puree instead of canned. Roasting your pumpkin can enhance its natural sweetness.
- Let the cookies cool a bit before transferring them to a wire rack to prevent them from breaking.
- Feel free to add a pinch of ground ginger or cloves for an extra layer of spice, adding complexity to the flavor.
- For a chocolate chip twist, fold in 1 cup of chocolate chips to the dough.
- Substitute 1 cup of flour with 1 cup of rolled oats for a chewy texture and added fiber.
- For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use dairy-free butter.
- Store cookies in an airtight container at room temperature for up to one week.
- Unbaked cookie dough can be frozen for up to three months. Portion dough into balls, freeze on a baking sheet, then transfer to a zip-top bag.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 24 cookies per batch)
- Calories: 180 kcal (estimated per cookie)
- Sugar: Not specified
- Sodium: Not specified
- Fat: 7g (estimated per cookie)
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: 2g (estimated per cookie)
- Cholesterol: Not specified