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Chewy Pumpkin Snickerdoodle Cookies

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: ~50 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chewy Pumpkin Snickerdoodle Cookies are soft, buttery, and full of warm cinnamon and pumpkin spice flavors. With a slightly crisp edge and a chewy center, they’re the perfect fall treat. Rolled in cinnamon sugar for extra sweetness, these cookies pair perfectly with a cup of coffee or tea!


Ingredients

Units Scale
  • :
  • For the Cookies:
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional)

Instructions

  • :
  • Prepare the dough: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
  • Mix wet ingredients: In a large bowl, whisk together melted butter, pumpkin purée, granulated sugar, and brown sugar until smooth. Add egg yolk and vanilla extract, mixing until combined.
  • Combine: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill for at least 30 minutes (or up to 24 hours) to prevent spreading.
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Make the coating: In a small bowl, mix granulated sugar, cinnamon, and pumpkin pie spice.
  • Form the cookies: Scoop about 1.5 tablespoons of dough and roll into balls. Roll each ball in the cinnamon sugar mixture.
  • Bake: Place cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  • Cool & enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature!

Notes

  • :
  • For extra chewiness, don’t overbake! The cookies will continue to set as they cool.
  • Chilling the dough is key for thick, chewy cookies.
  • Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Nutrition

  • Calories: ~120
  • Sugar: 10g
  • Sodium: 55mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 15mg