These pumpkin snickerdoodle cookies are soft and chewy — everything you love in a good snickerdoodle, but with a pumpkiny flavor twist! These cookies are easy to make and perfect for the upcoming holidays with the addition of seasonal pumpkin.
The key to making the best possible snickerdoodles is to make sure you don’t over-bake them. Take them out when they are cooked, but still soft and somewhat gooey.
It’s nice to serve pies during the holidays, but setting out a plate of cookies for people to munch on is always a nice touch. And if you like chocolate chips in your snickerdoodle cookies, feel free to sprinkle in some white chocolate — or even cinnamon chips — for a delicious treat.
Pumpkin snickerdoodle cookies
Yield 24
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup lightly packed brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup canned pumpkin (not the entire can, not pumpkin pie filling)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon each nutmeg and ground cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 and 1/2 cups white all-purpose flour
- Rolling the cookies
- 4 tablespoons white sugar
- 3/4 teaspoon ground cinnamon
- Optional: 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl beat together the room temperature butter, brown sugar, and white sugar until creamy.
- Beat in the vanilla, pumpkin, cinnamon, nutmeg, cloves, allspice and salt.
- In another bowl toss together the baking soda, cream of tartar, and flour.
- Add wet and dry and mix until just combined. If desired, add in white chocolate chips.
- Roll out balls of dough and then roll in a bowl that has the white sugar + ground cinnamon.
- Place on a cookie sheet and bake 13-15 minutes. Slightly under-baking these cookies yields soft and tender cookies.
