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Chewy Pumpkin Snickerdoodles Recipe

Chewy Pumpkin Snickerdoodles Recipe

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Indulge in the warmth of autumn with these Chewy Pumpkin Snickerdoodles! These delightful cookies combine the comforting flavors of pumpkin and warm spices, resulting in a soft and chewy texture that’s perfect for cozy gatherings or enjoying with a warm beverage. The addition of pumpkin puree not only enhances the taste but also keeps the cookies moist. Ideal for sharing or simply enjoying as a sweet treat, these snickerdoodles are sure to become your go-to fall recipe. With easy preparation steps and common ingredients, even beginners can whip up a batch that will impress family and friends alike.

Ingredients

Scale
  • 1/3 cup granulated sugar
  • 1 cup unsalted butter
  • 2 cups plus 3 tablespoons all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 cup dark brown sugar, packed
  • 1/3 cup pumpkin puree
  • 1 egg yolk, room temperature
  • 1 tablespoon molasses
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup granulated sugar for rolling
  • 1 teaspoon ground cinnamon for rolling

Instructions

  1. Brown the butter in a saucepan over medium heat, stirring until golden brown bits form. Chill.
  2. Blot pumpkin puree to remove excess moisture.
  3. Mix cooled brown butter with sugars until combined.
  4. Add pumpkin puree, egg yolk, molasses, and vanilla; mix well.
  5. In another bowl, whisk together flour, baking soda, cream of tartar, spices, and salt.
  6. Combine dry ingredients with wet mixture until just combined; refrigerate dough for 30 minutes.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Mix sugar and cinnamon for rolling in a shallow bowl.
  9. Scoop dough portions without rolling into balls; coat in cinnamon-sugar mixture.
  10. Place on baking sheets and bake for 9-10 minutes until edges are set.

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