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–+ servings
Freshly baked pumpkin snickerdoodle cookies on a cooling tray

Soft & Chewy Pumpkin Snickerdoodle Cookies

Source: donuts2crumpets
Chewy Pumpkin Snickerdoodle Cookies pack all the coziness of fall in to one soft and delicious cookie with a tangy pumpkin flavor, rolled in cinnamon sugar!
Servings: 30
Prep Time 15 minutes
Cook Time 12 minutes
Dough Chill Time 30 minutes
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EQUIPMENT

Ingredients
  

  • 2-1/2 cups AP flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1-1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1 cup butter melted and cooled
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup canned pumpkin NOT pumpkin pie filling
  • 1 egg yolk
  • 2 tsp vanilla extract

Topping

  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions
 

  • Place the 1/2 cup canned pumpkin in between a few layers of paper towels and gently squeeze to remove as much of the liquid as you can.  Repeat, then set aside.
  • In a mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, ginger, nutmeg and cloves until well combined.
  • In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, pumpkin, egg yolk and vanilla until all combined.
  • Add the dry ingredients to the pumpkin mixture and stir until ingredients are well combined.
  • Cover cookie dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes, but up to 48 hours.
  • When ready to bake, preheat oven to 350 and line two cookie sheets with parchment paper.
  • In a small bowl whisk together the sugar and cinnamon for the topping.
  • Remove the dough from the refrigerator and scoop with a 2 Tbsp cookie scoop in to balls.
  • Roll each ball generously in the cinnamon sugar topping mixture and place on the prepared baking sheets at least 2 inches apart.
  • Bake at 350 for 11-12 minutes then remove from the oven, and let the cookies cool on the baking sheets until completely cooled before serving.

Notes

Helpful Tips for the BEST Pumpkin Snickerdoodle Cookies:
  • Use canned pumpkin, not pumpkin pie filling. Pumpkin pie filling contains sugar and spices that will change the texture.
  • Remove moisture from the pumpkin. This is the key to chewy cookies. Press the pumpkin between paper towels until most of the liquid is absorbed.
  • Chill the dough. A minimum of 30 minutes is great, but up to 48 hours gives the chewiest texture.
  • Bake one sheet at a time. This ensures even baking and consistent crinkles.
  • Don’t worry if they look puffy. They deflate and crinkle as they cool — that’s when the magic happens.