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Chewy Pumpkin Snickerdoodle Cookies for Cozy Fall Baking

Chewy Pumpkin Snickerdoodle Cookies

Delightful chewy pumpkin snickerdoodle cookies that are perfect for fall baking.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon sugar (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Mix in the pumpkin, egg, and vanilla.
  3. In another bowl, whisk together the flour, baking soda, spices, and salt.
  4. Gradually add the dry ingredients to the pumpkin mixture until just combined.
  5. Chill the dough in the refrigerator for at least 30 minutes.
  6. Form dough into balls and roll in cinnamon sugar before placing on a prepared baking sheet.
  7. Bake for 10-12 minutes or until edges are set.
  8. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra flavor, consider adding a dash of ginger or cloves.
  • Ensure cookies are completely cool before storing to maintain texture.

Nutrition

Keywords: Chewy Pumpkin Snickerdoodle Cookies, Fall Baking, Pumpkin Cookies