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Chewy Pumpkin Snickerdoodle Cookies – Best Fall Dessert

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These chewy pumpkin snickerdoodle cookies have a soft, melt-in-your-mouth center, a crackly cinnamon-sugar exterior, and a subtle pumpkin flavor. They’re the perfect fall treat that rivals any bakery version.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar (for dough)
  • ¼ cup (50g) granulated sugar (for rolling)
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree (blotted dry)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the cinnamon-sugar coating: ¼ cup granulated sugar mixed with 2 teaspoons ground cinnamon and ½ teaspoon pumpkin pie spice

Instructions

  1. Prep the pumpkin puree: Measure out ½ cup of pumpkin puree and spread it on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the other ingredients.
  2. Mix the dry ingredients: In a large bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1½ teaspoons pumpkin pie spice, and ½ teaspoon salt. Whisk until evenly distributed.
  3. Combine the wet ingredients: In a separate large bowl, whisk together the melted butter (cooled slightly), 1 cup granulated sugar, and ½ cup packed light brown sugar. Whisk until smooth and well combined, about 1 minute.
  4. Add the egg and vanilla: Crack the room-temperature egg into the butter-sugar mixture and add 1 teaspoon vanilla extract. Whisk vigorously until smooth, pale, and slightly thickened, about 2 minutes.
  5. Incorporate the pumpkin: Add the blotted pumpkin puree to the wet ingredients and fold gently with a rubber spatula until just combined.
  6. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients in two additions, folding gently after each addition. Mix just until no streaks of flour remain. The dough will be soft and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  8. Preheat the oven: About 15 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Prepare the cinnamon-sugar coating: In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon and ½ teaspoon pumpkin pie spice.
  10. Shape and coat the cookies: Using a 1.5-tablespoon cookie scoop, portion the chilled dough into balls about 1.5 inches in diameter. Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  11. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes, until edges are set and tops look slightly crackly and puffed. Centers should look slightly underdone.
  12. Cool properly: Let cookies cool on the baking sheet for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree with paper towels is crucial for chewy cookies. Chilling the dough for at least 30 minutes prevents spreading. Pull cookies out when centers still look slightly underdone for best texture. For a dairy-free option, substitute butter with melted coconut oil. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

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

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