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Chewy Pumpkin Snickerdoodle Cookies Recipe

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  • Author: Nancy
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes

Description

A delightful autumn-inspired cookie that combines the warmth of pumpkin and cinnamon with a classic snickerdoodle texture. These soft, chewy cookies are perfect for cozy afternoons and holiday gatherings.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 large egg
  • 1 egg yolk
  • 1 cup pumpkin puree
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp salt

Coating

  • 3 tbsp granulated sugar
  • 2 tsp ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Whisk dry ingredients (flour, baking soda, baking powder, salt, cinnamon) in a medium bowl.
  3. Cream butter and sugars until light and fluffy.
  4. Add egg, egg yolk, and pumpkin puree. Mix well.
  5. Fold dry ingredients into wet mixture until just combined.
  6. (Optional) Chill dough for 30 minutes.
  7. Mix coating sugar and cinnamon in a small bowl.
  8. Form dough into tablespoon-sized balls.
  9. Roll balls in cinnamon-sugar coating.
  10. Place on parchment-lined baking sheets.
  11. Bake 10-12 minutes until edges are golden brown.
  12. Cool on baking sheet for a few minutes, then transfer to wire rack.


Notes

  • Spoon flour into measuring cup to avoid compacting
  • Do not use pumpkin pie filling
  • Chilling dough is optional but recommended for better texture