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Chewy Pumpkin-Doodle Snickerdoodle Cookies

These delightful cookies combine the buttery sweetness of classic snickerdoodles with the rich, spiced flavors of pumpkin, creating a perfect treat for cozy evenings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon nutmeg
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 teaspoons vanilla extract
For Rolling
  • 1/4 cup sugar for rolling
  • 1 tablespoon cinnamon for rolling

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C).
  2. In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set it aside.
  3. In a separate mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Mix in the pumpkin puree, eggs, and vanilla extract until the mixture is well combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  6. In a small bowl, combine the 1/4 cup of sugar and 1 tablespoon of cinnamon for rolling.
  7. Scoop out tablespoon-sized amounts of dough and roll them into balls, then roll each ball in the sugar-cinnamon mixture.
Baking
  1. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
  3. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a dairy-free option, substitute coconut oil for butter. Keep an eye on your cookies to avoid overbaking. If dough is too sticky, refrigerate for 30 minutes before rolling into balls. Store in an airtight container at room temperature.