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Best Easy Chewy Pumpkin Snickerdoodle Cookies Recipe

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These easy chewy pumpkin snickerdoodle cookies are soft, pillowy, and rolled in cinnamon sugar. Perfect for fall baking, they come together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and 1/2 teaspoon ground cinnamon.
  4. In a large bowl, cream together softened butter, 3/4 cup granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Beat in pumpkin puree, egg, and vanilla extract until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into smooth balls.
  8. Roll each dough ball in the cinnamon-sugar coating until fully covered.
  9. Place coated dough balls on prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and lightly golden but centers are still soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Repeat with remaining dough, allowing baking sheets to cool between batches.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for thicker cookies. For chewier cookies, bake on the shorter side (10 minutes). Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle, chewy cookies, fall baking, easy cookie recipe, pumpkin spice

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