Soft & Chewy Pumpkin Snickerdoodles
Soft & Chewy Pumpkin Snickerdoodles, rich and buttery, loaded with spice, and dusted with cinnamon-sugar. These Pumpkin Snickerdoodles are a beautiful marriage of a favorite fall ingredient and a classic cookie!
Servings 30
Ingredients
- 1/2 cup unsalted butter melted, slightly cooled
- 1 cup packed brown sugar
- 1 egg yolk
- 1 tsp. vanilla
- 1/3 cup canned pumpkin puree not pumpkin pie filling
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 3/4 tsp. baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp. cinnamon
Instructions
- In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, and pumpkin.
- In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, clove, baking soda, and flour.
- Add the dry ingredients to the wet ingredients, and stir until just combined.
- Cover and chill cookie dough in the refrigerator for at least 2 hours. Overnight is fine, but do not skip this step. Dough will be quite firm.
- In a small bowl, stir together sugar and cinnamon.
- Scoop the dough by large teaspoonful, and shape into balls.
- Thoroughly coat balls in the cinnamon-sugar mixture.
- Arrange two inches apart on parchment paper or silicone mat-lined baking sheets.
- Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
- Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.