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Soft & Chewy Pumpkin Snickerdoodle Cookies

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These soft and chewy pumpkin snickerdoodle cookies are everything you want in a fall dessert—warm, spiced, comforting, and just a little bit unexpected. They’re easy enough for a weeknight bake but impressive enough to bring to a holiday gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree, blotted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the coating:
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cinnamon
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Blot the pumpkin puree: Spread pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let sit while preparing the rest.
  3. Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  4. Add the wet ingredients: Beat in egg and vanilla extract until combined, about 30 seconds. Add blotted pumpkin puree and mix on low speed until just incorporated.
  5. Whisk the dry ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  6. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Prepare the coating: In a small bowl, whisk together ¼ cup granulated sugar, 1 tablespoon cinnamon, and a pinch of nutmeg if using.
  8. Shape the cookies: Using a 1.5-tablespoon cookie scoop, portion out dough. Roll each portion into a ball. Drop each ball into cinnamon sugar mixture and roll to coat evenly. Place 2 inches apart on prepared baking sheets.
  9. Bake: Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers should still look soft and puffy.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Blotting the pumpkin puree is crucial for chewy cookies. Don’t overmix the dough. Let cookies rest on baking sheet for 5 minutes after baking. For softer cookies, bake for 10 minutes; for firmer, bake for 12. If cookies spread too much, butter may have been too soft or pumpkin not blotted enough; chill dough for 15 minutes before baking next time.

Nutrition

Keywords: pumpkin snickerdoodle cookies, soft and chewy cookies, fall baking, pumpkin cookies, snickerdoodle recipe

Find it online: https://oracooks.com/soft-and-chewy-pumpkin-snickerdoodle-cookies-best-easy-recipe/