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Soft Chewy Pumpkin Snickerdoodle Cookies

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These soft and chewy pumpkin snickerdoodle cookies feature a pillowy interior with a crinkly, cinnamon-sugar coating. They are easy to make, use simple pantry ingredients, and offer the perfect balance of pumpkin spice and classic snickerdoodle tang.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup plain pumpkin puree
  • 1 cup granulated sugar (for dough)
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon (for dough)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
  3. Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat on medium speed until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Place the coating mixture (1/2 cup sugar mixed with 1 tablespoon cinnamon) in a shallow bowl.
  7. Scoop portions of dough (about 1.5 tablespoons each) and roll them in the cinnamon-sugar mixture until fully coated.
  8. Place coated dough balls on the prepared baking sheets, leaving about 2 inches between each one.
  9. Bake for 10-12 minutes. The edges should be set and lightly golden, but the centers should still look soft.
  10. Remove from oven and let cookies cool on the sheet for 5 minutes to set.
  11. Transfer cookies to a wire rack to cool completely.
  12. Store in an airtight container at room temperature for up to a week.

Notes

[‘Use plain pumpkin puree, not pumpkin pie filling.’, ‘If pumpkin puree is watery, drain it in cheesecloth for 15 minutes.’, ‘Chilling the dough for 30 minutes helps cookies hold their shape.’, ‘Do not overmix the dough to avoid tough cookies.’, ‘Cookies continue to cook on the hot baking sheet after removal from the oven.’, ‘For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.’]

Nutrition

Keywords: pumpkin cookies, snickerdoodle, holiday baking, fall recipes, soft cookies, cinnamon sugar, pumpkin puree, easy dessert

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