Description
Indulge in the warm, spiced flavors of Chewy Pumpkin Snickerdoodles, the perfect fall treat for any occasion. These cookies blend the classic taste of snickerdoodles with rich pumpkin puree and a delightful mix of spices, creating a soft and chewy texture that is simply irresistible. The aroma of cinnamon and pumpkin fills your kitchen as they bake, evoking memories of cozy autumn days. Whether you’re preparing for a family gathering or enjoying a quiet evening at home, these cookies are sure to be a hit. Easy to make and even easier to share, they will become a staple in your seasonal baking lineup.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 1 teaspoon cream of tartar
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 0.25 cup pumpkin puree
- 2 tablespoons granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt.
- In another bowl, cream the unsalted butter with granulated sugar and brown sugar until light and fluffy.
- Mix in the egg yolk, vanilla extract, and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Roll tablespoon-sized dough balls in a cinnamon-sugar mixture before placing them on the prepared baking sheet.
- Bake for 10-13 minutes or until edges are set but centers look slightly underbaked.
- Cool on the baking sheet for a few minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: less than 1g
- Protein: 1g
- Cholesterol: 15mg