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PUMPKIN SNICKERDOODLE COOKIES delicate fall treats on white napkin with clear water glass
Thomas Baker

Pumpkin Snickerdoodle Cookies: Deliciously Soft and Irresistible

These Pumpkin Snickerdoodle Cookies are soft pumpkin cookies with a chewy texture and warm fall spices. Perfectly blending cinnamon, sugar, and pumpkin spice, they make an irresistible fall cookie recipe that's easy to bake and sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon cinnamon (for coating)

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the pumpkin puree and egg to the mixture, and beat until fully combined.
  4. In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a small bowl, combine the 1/4 cup of sugar with the cinnamon for the coating.
  7. Scoop tablespoon-sized portions of dough and roll them into balls. Then roll the dough balls in the cinnamon-sugar mixture.
  8. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
  9. Bake for 10-12 minutes or until the cookies are set and lightly golden around the edges. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • To make the cookies extra chewy, avoid overbaking them. They should be slightly soft in the center when removed from the oven. If you’d like a thicker cookie, chill the dough for about 30 minutes before baking. Store any leftover cookies in an airtight container at room temperature for up to a week. For a fun twist, add chopped walnuts or pecans to the dough before baking.