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Chewy Pumpkin Snickerdoodle Cookies: The Best Fall Treats

Chewy Pumpkin Snickerdoodle Cookies
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Deliciously chewy pumpkin snickerdoodle cookies made with fall spices for a delightful treat.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • ¼ cup granulated sugar (for rolling)
  • 1 tablespoon cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Add the pumpkin puree and eggs, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a small bowl, combine the sugar and cinnamon for rolling.
  7. Roll the dough into balls and then roll in the sugar-cinnamon mixture.
  8. Place on a baking sheet lined with parchment paper and flatten slightly.
  9. Bake for 12-15 minutes or until the edges are set.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, add chopped nuts or chocolate chips to the dough.
  • Store leftovers in an airtight container to keep them chewy.

Nutrition

Keywords: Chewy Pumpkin Snickerdoodle Cookies, fall treats, pumpkin recipes, cookies

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