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–+ servings

Chewy Pumpkin Snickerdoodle Cookies

These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of fall with the classic texture of a snickerdoodle. Soft, chewy, and coated with a cinnamon-sugar blend, these cookies are perfect for chilly days or holiday gatherings. With a hint of pumpkin flavor, they’re the ultimate fall treat!
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Prep Time 15 minutes
Cook Time 12 minutes
30 minutes
Total Time 57 minutes
Course Dessert, Snack
Cuisine American
Servings 1 2

Ingredients
  

For the Cookies

  • ½ cup 0.25 lb unsalted butter, softened
  • ½ cup 0.25 lb pumpkin puree
  • ¾ cup 0.37 lb granulated sugar
  • ½ cup 0.25 lb brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ½ cups 0.75 lb all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

For the Cinnamon-Sugar Coating

  • ¼ cup 0.12 lb granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

Step 1: Make the Cookie Dough

  • In a large mixing bowl, beat the softened butter, pumpkin puree, granulated sugar, and brown sugar until light and fluffy.
  • Add the egg yolk and vanilla extract, and mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for 30 minutes.

Step 2: Prepare the Cinnamon-Sugar Coating

  • In a small bowl, mix the granulated sugar and cinnamon for the coating.

Step 3: Shape and Coat the Cookies

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture to coat.
  • Place the coated dough balls on the baking sheet, about 2 inches apart.

Step 4: Bake the Cookies

  • Bake for 10–12 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked but will set as they cool.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  • Freezing Tip: Freeze the dough balls before baking and bake directly from frozen, adding 1–2 minutes to the baking time.
  • Make it Spicier: Add a pinch of ground cloves or ginger for extra warmth.
  • Serving Tip: Enjoy with a hot cup of coffee or cider for the ultimate fall experience.
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