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Chewy Pumpkin Snickerdoodle Cookies: The Best Fall Treats Ever

Chewy Pumpkin Snickerdoodle Cookies
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Indulge in the warm, cozy flavors of fall with these chewy pumpkin snickerdoodle cookies. Perfect for any autumn gathering!

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and softened butter. Mix until creamy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. In a small bowl, mix together the additional sugar and ground cinnamon for rolling.
  7. Using a cookie scoop or your hands, form dough balls and roll them in the cinnamon-sugar mixture.
  8. Place the rolled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden.
  10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, chill the dough for 30 minutes before baking.
  • These cookies can be frozen for up to 2 months.

Nutrition

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

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