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Cozy Chewy Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

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These perfectly chewy pumpkin snickerdoodle cookies are warmly spiced and coated in cinnamon sugar. A simple trick with melted butter and cornstarch creates a dense, buttery texture that even pumpkin skeptics will love.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt for about 20 seconds. Set aside.
  3. In a medium mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg, vanilla extract, and pumpkin puree; whisk until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.
  5. In a small shallow bowl, stir together the ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
  6. Using a 1.5-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball, then roll in the cinnamon-sugar mixture to coat generously. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly puffed. Do not overbake.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For extra chewiness, don’t skip the cornstarch. If the dough is too sticky, chill it for 15-20 minutes. Pat the pumpkin puree dry with a paper towel to remove excess moisture. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle, chewy pumpkin cookies, fall cookies, cinnamon sugar cookies, pumpkin dessert

Find it online: https://elaraeats.com/cozy-chewy-pumpkin-snickerdoodle-cookies-with-cinnamon-sugar/