Chewy Pumpkin Snap cookies

5 from 43 votes

Chewy Pumpkin Snap cookies

These pumpkin snap cookies are chewy and crispy around the edges with a cinnamon sugar crust for an added crunch; think gingersnap cookies but with pumpkin.

Prep Time12

Cook Time12

Total Time24

Course: Dessert, Snack

Cuisine: American

Servings: medium sized cookies

Calories: 132kcal

Author: Maureen Celestine

Ingredients

Pumpkin Snap Cookies

2 ¼ cups All-purpose flour
2 teaspoons Baking soda
3 teaspoons Pumpkin pie spice (See the note column below on how to make yours)
½ teaspoon Salt
¾ cup Unsalted butter (12 tablespoons)
1 cup Light brown sugar, packed
1 large Egg
¼ cup Dark molasses, unsulfured
3 tablespoons Pumpkin puree, canned

Sugar coating

½ cup granulated sugar
3 teaspoons ground cinnamon.

Instructions

Pumpkin Snap Cookies

Adjust the oven rack to the middle position. Preheat oven to 350 F. Line 2 large baking sheet with parchment paper or silicone mats.
Combine the flour, baking soda, pumpkin pie spice, and salt in a large bowl; stir well to combine. Set aside
In the bowl of an electric mixer fitted with paddle attachment, beat together on medium speed the butter and sugar until well incorporated, about 2 minutes. Beat in the eggs, then molasses, and pumpkin puree. Continue beating until mixture is smooth. Scrape down the sides and bottom of the bowl, reduce the speed to low and gradually stir in the flour mixture ¼ cup at a time. Mix until just combined. Remove the bowl from stand then use your clean hands to bring the dough together.
Wrap the dough ball in cling wrap and chill in the refrigerator for a minimum of 2 hours or overnight.
Place the cinnamon sugar on a flat plate. Scoop the cookie dough, then roll on your palm to form a ball( I used a medium scoop about 4 teaspoons). Roll the ball over the cinnamon sugar until well coated.
Place them, spaced well apart on the baking sheet. Bake for about 12-14 minutes. Remove from the oven and allow to sit on the cookie sheet for about 5 minutes then transfer onto a cooling rack to cool completely.

Sugar coating

Combine the sugar and cinnamon in a bowl until well incorporated. Store in an airtight container until it's ready to be used. This will yield ½ cup of cinnamon sugar.

Notes

PS: Your cookie might be slightly higher than mine when baked; I flattened the top of my pumpkin snap cookies with the bottom of a jar before and after baking for aesthetics.
I also doubled the size of the balls to make four large cookies, as seen in the blog post. I immediately used a cookie stamp to press down on the cookie and gently removed it from the oven. Cute huh?
Lastly, the glaze. I only did this to add color contrast; it's unnecessary, so you don't have to do it.

1 cups confectioners' sugar

1 tablespoons milk

Place the powdered sugar in a bowl. Add the milk a teaspoon until you reach the consistency you'd like your icing to be. Mix well and pour into a piping bag or drizzle over cooled cookies with a spoon.

Nutrition