Soft, Thick, Chewy Pumpkin Snickerdoodle Cookies
Deliciously warm pumpkin snickerdoodle cookies that are soft and chewy, perfect for fall gatherings or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter with granulated and brown sugar until smooth.
- Beat in the pumpkin puree, eggs, and vanilla extract until well combined.
- Whisk together all-purpose flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Mix the sugar and cinnamon for rolling in a separate small bowl.
- Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture.
- Place the cookies on a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers are soft.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a dairy-free version, you can use dairy-free butter. Make sure the pumpkin puree is pure and not pumpkin pie filling.