Description
These Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating with a moist, flavorful pumpkin-infused dough, perfect for fall baking. Soft and chewy with warm spices, they offer a delightful twist on the traditional snickerdoodle cookie.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (for dough)
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly mixed. Set this aside for later.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, about 3 to 5 minutes. Make sure to scrape down the sides of the bowl to incorporate everything evenly.
- Add Egg, Vanilla, and Pumpkin: Beat in the large egg until it is fully integrated, then add the vanilla extract and mix just until combined. Next, add the pumpkin puree and mix on low speed carefully until just incorporated without overmixing.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently on low speed until just combined. Avoid overmixing to keep the dough tender.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 1 hour and up to 24 hours. Chilling firms the dough for easier handling and enhances the flavor and texture of the cookies.
- Prepare Cinnamon Sugar Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating, stirring until well blended.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop, Roll, and Arrange Dough: Using a spoon or cookie scoop, form the dough into 1.5-tablespoon balls. Roll each ball generously in the cinnamon sugar coating. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 9 to 11 minutes, or until the edges are set and the centers look slightly soft. Be careful not to overbake to maintain their soft and chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 to 10 minutes to set, then transfer them to a wire rack to cool completely. Serve warm for best flavor or store in an airtight container at room temperature for 3 to 4 days.
Notes
- Chilling the dough is important to develop flavor and improve texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Use pumpkin puree, not pumpkin pie filling, for best results.
- Store cookies in an airtight container to keep them soft and fresh up to 4 days.
- For extra flavor, you can add a pinch of ground cloves or ginger to the dry ingredients.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Cookies, Cinnamon Sugar Cookies, Fall Cookies, Soft Pumpkin Cookies
