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Chewy Pumpkin Snickerdoodle Cookies: The Best Easy Fall Recipe

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These Chewy Pumpkin Snickerdoodle Cookies are thick, tender, and packed with real pumpkin flavor. Coated in cinnamon-sugar with a perfect chewy texture, they’re the ultimate fall treat that comes together in just 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar, divided (¾ cup for dough, ¼ cup for coating)
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Melt the butter in a microwave-safe bowl or small saucepan. Let it cool for 3-4 minutes until warm, not hot.
  3. In a large bowl, whisk together the melted butter, ¾ cup granulated sugar, and ¼ cup packed brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract. Whisk until well combined.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Break up any lumps of cream of tartar with your fingers.
  5. Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. In a small bowl, combine the remaining ¼ cup granulated sugar with 2 tablespoons cinnamon. Mix well.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into balls. Roll each ball between your palms until smooth (about 1.5 inches in diameter). Drop each ball into the cinnamon-sugar mixture and roll to coat thoroughly.
  8. Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, rotating the pans halfway through. The cookies should look puffed and slightly cracked on top, with edges set but centers still soft.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra chewiness, slightly underbake the cookies by pulling them out at 9 minutes. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, fall cookies, pumpkin dessert, snickerdoodle recipe

Find it online: https://cheerycrisp.com/chewy-pumpkin-snickerdoodle-cookies-the-best-easy-fall-recipe/