Chewy Pumpkin Snickerdoodles (Print Format)

Tender pumpkin cookies with crisp cinnamon coating and cozy fall spices in every bite.

# Ingredients:

→ Pumpkin Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1 cup pumpkin purée
03 - 1 cup granulated sugar
04 - 1/2 cup packed brown sugar
05 - 3/4 cup unsalted butter, softened
06 - 1 large egg yolk
07 - 2 teaspoons vanilla extract
08 - 1 teaspoon baking soda
09 - 2 teaspoons cornstarch
10 - 1 1/2 teaspoons ground cinnamon
11 - 1 teaspoon pumpkin pie spice
12 - 1/2 teaspoon cream of tartar
13 - 1/2 teaspoon salt

→ Cinnamon-Sugar Coating

14 - 1/3 cup granulated sugar
15 - 2 teaspoons ground cinnamon

# Steps:

01 - Place the pumpkin purée between several layers of paper towel and gently press to remove excess moisture. Repeat until the pumpkin becomes noticeably thicker.
02 - In a medium bowl, whisk together the flour, baking soda, cornstarch, cinnamon, pumpkin pie spice, cream of tartar, and salt.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add egg yolk, vanilla extract, and blotted pumpkin. Mix until smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Avoid overmixing.
05 - Cover the bowl and refrigerate the dough for 30 to 45 minutes to firm up.
06 - Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper. Combine 1/3 cup granulated sugar and 2 teaspoons cinnamon in a small bowl.
07 - Scoop approximately 1 1/2 tablespoons of dough for each cookie. Roll into balls and coat generously in cinnamon-sugar. Place on prepared baking sheets 2 inches apart and slightly flatten.
08 - Bake for 10 to 12 minutes, until edges set but centers are still soft. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

# Tips:

01 - Removing excess moisture from the pumpkin purée ensures chewy, non-cakey cookies.
02 - Carefully measure flour using the spoon-and-level method for accurate results.
03 - Avoid overbaking for a soft, chewy texture.

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