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Chewy Pumpkin Snickerdoodles

Chewy Pumpkin Snickerdoodles Recipe

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Indulge in the cozy flavors of fall with these Chewy Pumpkin Snickerdoodles. Combining the rich essence of pumpkin with a medley of warm spices, these soft and chewy cookies are an irresistible treat for any occasion. Perfect for sharing at gatherings or enjoying solo with your favorite beverage, their delightful texture and comforting taste make them a seasonal favorite. With easy-to-follow instructions and accessible ingredients, even novice bakers can create these delicious cookies that will impress family and friends alike.

Ingredients

Scale
  • 1/3 cup granulated sugar
  • 1 cup unsalted butter
  • 2 cups plus 3 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 cup dark brown sugar
  • 1/3 cup pumpkin puree
  • 1 egg yolk
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
  • 1/4 cup granulated sugar for coating
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Instructions

  1. 1. Brown the butter in a saucepan over medium heat until golden, then cool for 30 minutes.
  2. 2. Blot pumpkin puree on paper towels to remove excess moisture.
  3. 3. In a stand mixer, combine cooled butter with granulated and dark brown sugars until sandy.
  4. 4. Add pumpkin puree, egg yolk, molasses, and vanilla; mix until combined.
  5. 5. In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and spices.
  6. 6. Gradually add dry ingredients to the wet mixture; mix until just combined and refrigerate for 30 minutes.
  7. 7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. 8. In a bowl, mix remaining sugar with cinnamon for rolling.
  9. 9. Scoop dough onto prepared sheets; roll in cinnamon sugar.
  10. 10. Bake for 9 to 10 minutes; cool on pans for a few minutes before transferring to wire racks.

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