Description

Savor the essence of autumn with these delightful Chewy Pumpkin Snickerdoodle Cookies. This recipe combines the beloved flavors of traditional snickerdoodles with the rich, warm notes of pumpkin and spices, creating an irresistible treat perfect for any occasion. Soft and chewy, these cookies are rolled in a cinnamon-sugar coating that adds an extra layer of sweetness, making them ideal for cozy gatherings or a sweet afternoon snack. Pair them with your favorite hot drink or serve them as part of a festive dessert platter to share the joy of fall flavors with friends and family.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup pumpkin puree
2 ¾ cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup granulated sugar for rolling
2 teaspoons ground cinnamon for rolling

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, beat softened butter with granulated and brown sugars until fluffy.
Add egg, vanilla extract, and pumpkin puree; mix until combined.
In another bowl, whisk flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually combine dry ingredients into wet mixture until just mixed.
Roll tablespoon-sized dough balls in a mixture of granulated sugar and ground cinnamon.
Place on baking sheet spaced apart and bake for 10-12 minutes until edges are golden.
Allow to cool on the sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 9g
Sodium: 50mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: <1g
Protein: <1g
Cholesterol: 20mg