Get ready to transform your autumn baking game with the most irresistible cookie sensation that'll make your taste buds dance! These Chewy Pumpkin Snickerdoodle Cookies are about to become your new seasonal obsession - imagine the perfect blend of classic snickerdoodle warmth with the rich, comforting essence of pumpkin. Whether you're a baking novice or a seasoned pro, these cookies promise to deliver a melt-in-your-mouth experience that screams fall comfort and will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the pumpkin puree and eggs to the butter-sugar mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, mix the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling.
- Using a cookie scoop or spoon, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Pro baking tips to guarantee cookie perfection:
- Ensure your butter is truly softened but not melted - room temperature is key for the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use fresh spices for the most vibrant flavor - ground cinnamon and nutmeg that are less than 6 months old will give the best taste.
- For uniform cookies, use a cookie scoop to create consistent-sized balls.
- Let cookies cool completely before storing to prevent moisture buildup.
- For extra moisture, you can add a tablespoon of pumpkin pie spice to enhance the pumpkin flavor.
- If the dough seems too soft, refrigerate for 30 minutes before rolling and baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
