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Chewy Pumpkin Snickerdoodle Cookies

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Chewy Pumpkin Snickerdoodle Cookies are a fall-inspired twist on the classic snickerdoodle, blending the comforting flavors of cinnamon and pumpkin into a soft, chewy cookie. Perfect for cozy gatherings or any seasonal craving.

Ingredients

1 cup unsalted American butter

2/3 cup Libby’s pumpkin puree (room temperature)

1/2 cup granulated sugar

1/2 cup + 2 tablespoons dark brown sugar (packed)

2 large egg yolks (room temperature)

2 teaspoons vanilla extract

1 2/3 cups + 1 tablespoon all-purpose flour

1 1/2 teaspoons pumpkin spice

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon kosher salt

1/3 cup granulated sugar (for rolling)

1 teaspoon ground cinnamon

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy. Add the pumpkin puree and mix until fully incorporated.
  3. Add the Wet Ingredients: Beat in the egg yolks and vanilla extract until smooth and combined.
  4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until well combined.
  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  6. Prepare the Rolling Mixture: In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies.
  7. Form the Cookies: Using a cookie scoop or spoon, roll the dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated and place them on the prepared baking sheets about 2 inches apart.
  8. Bake the Cookies: Bake for 10-12 minutes or until the edges are golden and the centers are set but still soft. The cookies will firm up as they cool, so don’t worry if they appear slightly underbaked.
  9. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure that the dough is well-chilled before baking to prevent excessive spreading, especially if the butter is too soft.

If you don’t have pumpkin spice, you can make your own by combining cinnamon, nutmeg, and cloves.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

If you use salted butter, reduce the kosher salt in the recipe to avoid an overly salty flavor.

If you prefer, you can freeze the dough balls before baking. When ready to bake, just add a couple of extra minutes to the baking time.

Nutrition

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