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Soft Chewy Pumpkin Snickerdoodle Cookies

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These soft, chewy pumpkin snickerdoodle cookies combine the classic tang of cream of tartar with cozy pumpkin spice. They are easy to make with simple ingredients and offer a perfect balance of crisp edges and a soft, chewy center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pure pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and pumpkin puree until just combined.
  4. In a separate medium bowl, whisk together flour, baking soda, cream of tartar, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small shallow bowl, mix 1/2 cup granulated sugar with 1 teaspoon cinnamon for the coating.
  7. Scoop dough into 1.5 tablespoon balls and roll them in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft. Rotate sheets halfway through baking.
  9. Let cookies cool on the baking sheets for 5 minutes to set, then transfer to a wire cooling rack to cool completely.

Notes

Ensure butter is softened but not melted to prevent flat cookies. Spoon flour into measuring cups for accuracy. Do not overbake to maintain chewiness. For sticky dough, chill for 15 minutes. Store with a piece of bread to keep soft.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, fall baking, easy cookies, chewy cookies, pumpkin spice, cream of tartar, holiday baking

Find it online: https://mandydishes.com/soft-chewy-pumpkin-snickerdoodle-cookies-6-ingredient-easy-recipe/