Description

These soft and chewy pumpkin snickerdoodle cookies combine the cozy flavors of fall with the classic cinnamon-sugar crunch of a snickerdoodle. Easy to make and perfect for holidays or weeknight baking.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 cup (220g) light brown sugar, packed
1/2 cup (120g) 100% pure pumpkin puree, drained
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 3/4 cups (340g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (100g) granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a stand mixer or large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
Add the egg, vanilla extract, and drained pumpkin puree. Mix on medium speed until just combined.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Slowly add dry ingredients to wet ingredients on low speed. Mix until just combined; do not overmix.
In a small bowl, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon for the coating.
Scoop dough balls (approx. 2 tablespoons) and roll them in the cinnamon sugar mixture to coat completely. Place on prepared sheets, spacing 2 inches apart.
Optional: Chill dough balls in the fridge for 30 minutes for thicker cookies.
Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Drain the pumpkin puree in a fine-mesh sieve for 10 minutes to remove excess moisture to ensure chewy texture. Use room temperature butter but ensure it is not melted. Spoon and level flour to avoid dry cookies. Do not overbake; cookies will firm up as they cool. Dough can be refrigerated for 3 days or frozen for 3 months.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 14
Sodium: 150
Fat: 6
Saturated Fat: 3.5
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, snickerdoodle, holiday baking, fall recipes, soft cookies, chewy cookies, cinnamon sugar