Chewy Pumpkin Snickerdoodle Cookies: The Best Fall Treats!
Enjoy the perfect fall treat with these chewy pumpkin snickerdoodle cookies that blend the warm spices of cinnamon and pumpkin.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cream of tartar
- 1/4 cup sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter, sugar, and brown sugar until smooth.
- Add the pumpkin puree and eggs, mixing well.
- In another bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cream of tartar.
- Gradually add the flour mixture to the wet ingredients until well combined.
- Form the dough into balls and roll them in the cinnamon-sugar mixture.
- Place the balls on a baking sheet and bake for 10-12 minutes.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For an extra chewy texture, underbake slightly.
- These cookies freeze well; store in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chewy, Pumpkin, Snickerdoodle, Cookies, Fall Treats