Chewy Pumpkin Snickerdoodles
These Chewy Pumpkin Snickerdoodles are the ideal holiday cookie for any cookie exchange, dessert table, or sharing with friends and family. Chewy and full of pumpkin goodness. Do allow for dough-chill time.
Servings: 15 cookies
Ingredients
- ½ cup salted butter, melted
- ⅓ cup granulated sugar
- ¼ cup light brown sugar, tightly packed
- ¼ cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon real molasses
- 1 ½ cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- ⅔ cup cinnamon chips, optional seasonal item
For the Cinnamon-Sugar coating:
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- In a bowl, whisk together the melted butter, both sugars, pumpkin, vanilla, and molasses until smooth and combined. Set aside.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Fold together the pumpkin mixture with the flour mixture just until no dry flour streaks remain.
- Add cinnamon chips, if using, and fold to incorporate. Wrap dough airtight and chill in the fridge for 1 hour or overnight.
- Make Cinnamon-Sugar coating by whisking together the sugar and cinnamon in a small bowl.
- Preheat oven to 350F and line baking sheets with parchment paper or silicone baking mats. Form 1.5-inch dough balls. Flatten dough balls into discs and dip them into cinnamon-sugar to fully coat. Place them 2 inches apart on baking sheets.
- Bake 9-10 minutes. Cookies will be puffy. Do not over-bake. Remove cookies and immediately sprinkle tops with leftover cinnamon-sugar. If cookies didn't spread much, flatten them a bit with back of a large spoon.
- Cool on baking sheets 10-15 minutes and remove to wire rack to cool completely.
Notes
- Cookies are best eaten after completely cooled. They're even better the next day.
- Cinnamon baking chips are a seasonal item that can be found in the baking section of major grocery stores. If you cannot find them, you can omit them or use any other type of add-ins you like.
- Try adding toffee bits, chocolate chips, roasted chopped pecans, or white chocolate chips.
- If using unsalted butter, add 1/4 tsp table salt to the dry ingredients.
- Wrap unbaked dough or baked cookies airtight and freeze for up to one month. This is a great make-ahead option for busy bakers.
- This recipe is part of our Fall Recipe Collection.
Nutrition (per serving)
Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 61mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 414IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.4mg