Chewy Pumpkin Snickerdoodle Cookies
Chewy pumpkin snickerdoodles rolled in cinnamon sugar with a warm pumpkin spice flavor. Soft centers, sparkly edges, and the coziest fall aroma these cookies are everything you love about autumn in one sweet bite.
Ingredients
- 2 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup unsalted butter browned and cooled
- 1 cup granulated sugar divided
- ½ cup light brown sugar
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Brown the butter in a pan until golden and nutty, then let it cool completely.
- Whisk together the browned butter, pumpkin puree, ½ cup granulated sugar, brown sugar, and vanilla in one bowl.
- Stir in the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon until a dough forms.
- Mix the remaining sugar with extra cinnamon. Roll dough into balls and coat generously, rolling twice for extra crunch.
- Place cookies on a parchment-lined baking sheet and bake at 350°F for 9 to 11 minutes, until edges are set but centers are soft.
- Cool on the sheet for 5 minutes, then transfer to a rack before serving.
Notes
For ultimate chewiness, don’t overbake—remove them while the centers still look soft. Double coat in cinnamon sugar for sparkle. Store in an airtight container up to 4 days or freeze up to 2 months.