Chewy Pumpkin Snickerdoodle Cookies
These soft and chewy pumpkin snickerdoodle cookies are the perfect fall-themed cookie with a ton of pumpkin spice flavour!
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.