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Pumpkin Snickerdoodle Cookies

A close-up of several chewy pumpkin snickerdoodle cookies on a white plate, with one cookie broken in half.
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Enjoy soft and chewy pumpkin snickerdoodle cookies with a cozy fall flavor. These cookies are easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cream of tartar
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. In a large bowl, cream together 1 cup of softened butter and 1 1/4 cups of granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cream of tartar.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small bowl, combine the remaining 1/4 cup granulated sugar and 2 teaspoons of cinnamon for rolling.
  6. Scoop rounded tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture.
  7. Place the dough balls about 2 inches apart on baking sheets lined with parchment paper.
  8. Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them.
  • If your dough seems too soft, you can chill it for 30 minutes before scooping.
  • Ensure you use pumpkin puree and not pumpkin pie filling.
  • The cream of tartar helps give snickerdoodles their characteristic tangy flavor and soft texture.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Find it online: https://kingscook.com/pumpkin-snickerdoodle-cookies/