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Pumpkin Snickerdoodle Cookies

A stack of freshly baked Pumpkin Snickerdoodle Cookies, coated in cinnamon and sugar.
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Chewy pumpkin cookies rolled in cinnamon sugar. These cookies are soft, spiced, and perfect for fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • 1 ½ cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (from a can, not pie filling)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon cream of tartar
  • ½ cup cinnamon sugar mixture (for rolling)

Instructions

  1. Brown the butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter solids turn golden brown and it smells nutty. Pour into a heatproof bowl and let cool slightly.
  2. In a large bowl, cream together the browned butter and 1 ¼ cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Chill the dough: Cover the bowl and refrigerate for at least 1 hour, or until firm enough to scoop. This helps prevent spreading.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Prepare the cinnamon sugar: In a shallow bowl, combine the remaining ¼ cup granulated sugar and 1 tablespoon cinnamon.
  9. Scoop the dough: Roll the chilled dough into 1-inch balls.
  10. Roll the dough balls in the cinnamon sugar mixture until evenly coated.
  11. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  12. Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. Do not overbake for chewy cookies.
  13. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, blot the pumpkin puree with paper towels to remove excess moisture before adding it to the dough.
  • You can freeze the cookie dough balls before rolling them in cinnamon sugar. Place them on a baking sheet until frozen, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
  • Cream of tartar is essential for the classic snickerdoodle flavor and texture.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

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