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Soft and Chewy Pumpkin Snickerdoodle Cookies

A stack of soft, freshly baked pumpkin snickerdoodle cookies coated in cinnamon sugar on a white plate.
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You get the classic tang of a snickerdoodle combined with deep pumpkin spice flavor in these soft and chewy fall cookies. This easy recipe skips the cakey texture and delivers a perfect seasonal treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar, plus more for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the coating: 1/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until the mixture is light and fluffy. This takes about 3 minutes.
  2. Beat in the egg and vanilla extract until just combined.
  3. Mix in the pumpkin puree until fully incorporated. Scrape down the sides of the bowl.
  4. In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Prepare the cinnamon-sugar coating in a shallow dish by mixing the 1/4 cup sugar and 2 teaspoons cinnamon.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture until completely coated.
  8. Place the coated dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  9. Bake at 350°F (175°C) for 9 to 11 minutes. You want the edges set but the centers still slightly soft for the best chewy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, substitute 1/4 cup of the butter with browned butter. Cool the browned butter slightly before creaming it with the sugars.
  • Do not dry out the pumpkin puree; the moisture helps keep these cookies soft and chewy.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before rolling and baking.

Nutrition

Find it online: https://kitchenslang.com/pumpkin-snickerdoodle-cookies-recipe/