Soft & Chewy Pumpkin Snickerdoodle Cookies
These Soft & Chewy Pumpkin Snickerdoodle Cookies combine warm spices and rich pumpkin for a delightful treat that is both soft and chewy.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour 190 grams
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 1 teaspoon cream of tartar
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened 115 grams; 1 stick
- 0.5 cup granulated sugar 100 grams
- 0.25 cup packed light brown sugar 50 grams
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 0.25 cup pumpkin puree 60 grams
For Coating
- 2 tablespoons granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
Preparation
- Gather your medium-sized mixing bowl and whisk. Add the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt. Whisk until blended and set aside.
- In a larger mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar for 1 to 2 minutes until fluffy. Then, mix in the egg yolk and vanilla extract, and fold in the pumpkin puree.
- Gradually add the dry ingredients into the wet mixture and mix until just combined. Cover the dough tightly and refrigerate for about 30 minutes.
Baking
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough onto the prepared baking sheets, leaving ample space between each dough ball.
- In a small bowl, mix the granulated sugar and cinnamon together. Roll each dough ball in this mixture before placing them back on the baking sheets.
- Bake for 10 to 13 minutes until set. Allow cookies to cool on the sheet for about 10 minutes before transferring to a wire rack.
Notes
Ensure butter is softened for easy creaming. Don't skip the refrigeration step as it helps the cookies maintain their shape. Use a cookie scoop for consistent sizes and watch the baking time to avoid overbaking.