Perfectly soft and CHEWY Pumpkin Snickerdoodles recipe | lecremedelacrumb.com
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Pumpkin Snickerdoodles

Course Dessert
Cuisine American
Keyword cinnamon, cookie, holiday, pumpkin
Author Tiffany

Ingredients

cinnamon-sugar mix

  • 1/4 cup sugar
  • 1 tablespoon cinnamon

cookie dough

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup canned pumpkin (NOT pumpkin pie filling)
  • 2 3/4 cup flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves

Instructions

  • In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
  • Preheat oven to 375 degrees and lightly grease or line a baking sheet.
  • In a large bowl cream together butter and sugars.
  • Add vanilla and pumpkin and mix well.
  • Add flour, cream of tartar, baking soda, cinnamon, salt, nutmeg, and cloves and mix until combined and there are no more streaks of flour.
  • Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.
  • Use your fingers to gently shape the dough ball so that it is taller than it is wide. *This is important to keep the cookies nice and thick and prevent too much spreading.
  • Bake for 8-10 minutes. (I like mine under-cooked a bit for a super soft and chewy texture! They will continue to cook on the baking sheet while they are cooling). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
  • Store at room temperature in an airtight container up to 5 days.