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Chewy Pumpkin Snickerdoodle Cookies You Can’t Resist!

Chewy Pumpkin Snickerdoodle Cookies
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Deliciously chewy pumpkin snickerdoodle cookies that are perfect for fall.

Ingredients

Scale
  • 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
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 2 tablespoons cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Add the pumpkin puree and eggs, mixing until well combined.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the sugar and cinnamon for rolling.
  7. Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
  8. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, add chocolate chips or nuts to the dough.
  • Store cookies in an airtight container to maintain freshness.
  • These cookies can be frozen for up to 3 months.

Nutrition

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