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Chewy Pumpkin Snickerdoodles Recipe

Chewy Pumpkin Snickerdoodles Recipe
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Indulge in the comforting flavors of fall with these Chewy Pumpkin Snickerdoodles. This delightful twist on the classic cookie combines soft, chewy textures with the rich taste of pumpkin and warm spices, making them an ideal treat for autumn gatherings or cozy nights at home. Each cookie is rolled in a sweet cinnamon-sugar coating, enhancing the seasonal experience with every bite. Whether enjoyed alongside a warm beverage or as part of a dessert platter, these cookies promise to be a hit this season.

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, not pumpkin pie filling
  • 1 egg yolk, room temperature
  • 1 tablespoon molasses
  • 1 1/2 teaspoons vanilla
  • 1/4 cup granulated sugar for rolling
  • 1 teaspoon ground cinnamon for rolling

Instructions

  1. Brown the butter in a saucepan until golden and nutty; let it cool.
  2. Prepare pumpkin puree by blotting excess moisture with paper towels.
  3. In a stand mixer, combine cooled butter with both sugars; mix until sandy.
  4. Add pumpkin puree, egg yolk, molasses, and vanilla; blend well.
  5. In another bowl, whisk flour, baking soda, cream of tartar, spices, and salt.
  6. Gradually mix dry ingredients into wet mixture until just combined; chill for 30 minutes.
  7. Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  8. Roll chilled dough into balls and coat them in cinnamon-sugar mixture.
  9. Bake for 9–10 minutes until edges are set; let cool before serving.

Nutrition

Find it online: https://freshmealvibes.com/chewy-pumpkin-snickerdoodles-recipe/