CHEWY PUMPKIN SNICKERDOODLE COOKIES
These Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat, combining the warm spices of pumpkin pie with the signature tang of a snickerdoodle. They're soft, chewy, and packed with flavor, making them a delightful addition to any autumn gathering.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Add pumpkin puree: Stir in the pumpkin puree until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight. This chilling is essential for preventing spreading and creating a chewy texture.
- Preheat oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Prepare cinnamon sugar coating: In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Scoop and coat cookies: Use a cookie scoop or your hands to roll the dough into balls (about 1-2 tablespoons each). Roll each ball in the cinnamon sugar coating.
- Bake: Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling.
- Cream of Tartar: Cream of tartar is what gives snickerdoodles their signature tang and chewy texture. Don't skip it!
- Chilling: Chilling the dough is crucial for preventing the cookies from spreading too much during baking and for developing their chewy texture.
- Baking Time: Baking times may vary slightly depending on your oven. Keep an eye on the cookies and remove them when the edges are set and the centers are still slightly soft.