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Pumpkin Snickerdoodle Cookies baked and ready to eat
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Pumpkin Snickerdoodle Cookies - Soft and Chewy (No Cream of Tartar)

These Pumpkin Snickerdoodle Cookies are soft and chewy have all the fall flavours - pumpkin, cinnamon, chocolate chips and peanut butter chips. Snickerdoodles are usually made with cream of tartar, but this recipe gives you an option to get the same taste but without it.
Course Desserts, Snacks & Appetizers
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 Cookies
Calories 161kcal
Author Richa

Ingredients

  • ½ cup Unsalted Butter melted
  • ¼ cup Brown Sugar
  • 1 cup Granulated Sugar divided
  • 1 teaspoon Vanilla extract
  • 86 grams Pumpkin Puree
  • 1 ½ cups All-Purpose Flour
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 2 teaspoons Cinnamon Powder divided
  • ¼ teaspoon Nutmeg ground
  • ¼ teaspoon Cloves ground
  • ½ teaspoon All Spice
  • ¼ cup Chocolate Chips
  • ¼ cup Peanut Butter Chips
Metric - US Customary

Instructions

  • In a bowl mix together melted butter, brown sugar, ½ cup granulated sugar, vanilla extract and pumpkin puree till there are no lumps.
  • In another bowl, mix together flour, salt, baking powder, baking soda, ½ teaspoon cinnamon powder, ground nutmeg, ground cloves and all spice.
  • Add the wet ingredients to the dry ingredients and mix well till combined. Fold in the chocolate chips and peanut butter chips till they are evenly dispersed. Cover and chill the dough for 30 minutes.
  • Pre-heat the oven to 175C/350F and line your baking sheets with parchment paper or a silicon baking mat. I prefer silicon baking mats because it's really easy to remove the cookies after baking. Remove the cookie dough from the refrigerator.
  • In a small plate or wide mouthed bowl, mix together ½ cup sugar and 1 teaspoon cinnamon powder. To form the cookies, take about a tablespoon and a half of the cookie dough and form into a ball. Roll the dough in cinnamon sugar, flatten it slightly and place it on lined cookie sheets. Repeat till all the dough is used up.
  • Bake the cookies for 10-11 minutes. Let them cool for at least 10-15 minutes before removing them to a wire rack to cool completely. These cookies are pretty soft so making sure they are completely cool is essential.

Notes

  • The cookies stay fresh if they are kept covered for 5-7 days
  • It's really important to chill the cookie dough for about 30 minutes so don't skip the step
  • This cookie dough spreads out quite a bit in the oven, so make sure you have enough space between each cookie while baking them otherwise you'll be left with cookies attached to each other (happened to me!)
  • If you are using homemade pumpkin puree, make sure to let it drain in a cheesecloth for about 15-20 minutes to get rid of some extra liquid which usually exists in homemade pumpkin puree, or your cookie batter may be too runny

Nutrition

Calories: 161kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 901IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg