Chewy Pumpkin Snickerdoodle Cookies
These delicious fall-themed chewy pumpkin snickerdoodle cookies are the perfect little treat for thanksgiving or any fall day! Made with pumpkin puree, pumpkin pie spice, and cinnamon, these snickerdoodle cookies are unbelievably delicious, soft, and chewy! The addition of an egg yolk also helps make these pumpkin snickerdoodle cookies extra chewy!
What is a snickerdoodle
Snickerdoodles are a type of cookie that is traditionally similar to a sugar cookie in ingredients, except for in 2 ways. Snickerdoodle’s use baking soda and cream of tartar for it’s rise and is rolled in cinnamon sugar. The result is a cookie that is beautifully soft and slightly chewy, and has a delicious cinnamon flavour. The cream of tartar adds a slight chewiness to the cookie, as well, it provides a delicate tangy flavour as well.
My fall-themed version of snickerdoodles features some added pumpkin puree, cinnamon, and pumpkin pie spice to the batter, giving them that classic fall flavour. As well, I added one egg yolk to the batter. This added egg yolk adds some further chewiness to the pumpkin snickerdoodle cookie!
How to make the pumpkin snickerdoodle cookies
1.Mix sugar and butter: Add brown sugar and melted butter to a large bowl, then beat with a hand mixer until well-combined
2. Add eggs, pumpkin puree, and vanilla: Throw in the eggs, pumpkin puree and vanilla, then beat again until combined.
3. Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon, then add this dry mixture into the large bowl, and beat again until just combined.
4. Scoop then roll in cinnamon sugar: Scoop the cookies out using a cookie scoop, then roll each scoop in the prepared cinnamon sugar mix.
5. Bake: Place the cookies onto 2 baking sheets, then into the oven to bake!
Substituting for cream of tartar
Cream of tartar is classic in snickerdoodles. Cream of tartar adds a nice chewiness to the cookie, provides a slightly tangy flavour, and most importantly – it is the acid needed to react with baking soda to provide the cookie with rise.
That being said, I know that cream of tartar is sometimes hard to come by, especially outside of North America. If you can’t get your hands on any cream of tartar, you can substitute it in this recipe by using a little less baking soda and some baking powder as well.
For this recipe, substitute the cream of tartar by reducing the baking soda to 1 teaspoon and adding 1/2 teaspoon of baking powder.
Get the Recipe: Chewy Pumpkin Snickerdoodle Cookies
Ingredients
Cinnamon Sugar Coating
- 1/4 cup (50g) White Sugar
- 2 tbsp ((28g) Dark Brown Sugar
- 2 tsp Cinnamon
Chewy Pumpkin Snickerdoodle Cookies
- 2 ¼ cups (280g) All Purpose Flour,, properly measured
- 1 ¼ tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1 cup (227g) Unsalted Butter,, melted
- 1 ½ cups (290g )Dark Brown Sugar
- 1 Large Egg Yolk
- 1/3 cup (80g) Pumpkin Puree
- 1 tbsp Vanilla Extract
Instructions
Cinnamon Sugar Coating
- Add all of the ‘Cinnamon Sugar Coating’ ingredients to a medium bowl, then whisk until combined. Set aside.
Chewy Pumpkin Snickerdoodle Cookies
- Preheat oven to 350F. In a medium to large sized bowl, add the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Whisk well to combine, then set aside.
- In a large mixing bowl , add the melted butter and brown sugar, then beat with a hand mixer until combined.
- Add the egg yolk, pumpkin puree and vanilla, then beat until well-combined, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix.
- Prepare 2 baking sheets with parchment paper.
- Using a small cookie scoop, scoop out your cookies. Roll each cookie in the prepared cinnamon sugar coating, then evenly place the cookies onto the baking sheets.
- Place into the oven and bake for 11-13 minutes.
Making these right now and I noticed there’s no oven temp in the recipe. I’m past the point of no return so I’m going to wing it at 350F and hope for the best since they look delicious!
Oh wow! Thanks for pointing that out! Yes 350F was correct!
They turned out amazing! This is a great recipe and I’ll definitely be making it again!