Chewy Pumpkin Snickerdoodle Cookies – Quick, Easy, Delicious
These Chewy Pumpkin Snickerdoodle Cookies combine warm fall spices, pumpkin puree, and a buttery cookie base rolled in cinnamon sugar. They bake up soft, chewy, and full of cozy autumn flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24-28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Dough:
2 3/4 cups (345g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
For the Cinnamon-Sugar Coating:
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
2. In a large bowl, beat softened butter with granulated sugar and brown sugar until fluffy, about 2 minutes.
3. Add egg, vanilla, and pumpkin puree. Mix until smooth, scraping down the sides.
4. Gradually stir dry ingredients into wet ingredients just until combined. Dough will be sticky.
5. (Optional) Chill dough in the fridge for 30 minutes to help cookies hold shape.
6. Mix sugar and cinnamon for coating. Roll tablespoon-sized dough balls in mixture.
7. Place dough balls on lined baking sheets, 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes.
8. Cool cookies on the tray for a few minutes before transferring to a wire rack. They’ll firm up as they cool.
Notes
For added flair, try variations like white chocolate chips, pecans, maple glaze, or a chocolate drizzle.
Chilling the dough helps prevent spreading, but you can skip it if pressed for time.
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.