Chewy Pumpkin-Doodle Snickerdoodle Cookies Recipe

Introduction

These chewy pumpkin‑doodle snickerdoodle cookies are a delightful fall treat combining classic snickerdoodle flavors with the rich, moist texture of pumpkin. Perfectly spiced and coated in cinnamon sugar, they make a cozy snack or dessert for any pumpkin lover.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup pure pumpkin puree
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• Cinnamon Sugar Coating:
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
3. Step 3: Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is incorporated. Avoid overmixing to ensure soft cookies.
6. Step 6: In a shallow dish, prepare the cinnamon sugar coating by combining the granulated sugar and cinnamon.
7. Step 7: Scoop about 1 1/2 tablespoons of dough and roll it into a ball. Roll each dough ball in the cinnamon sugar coating until fully covered.
8. Step 8: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches apart to allow for spreading.
9. Step 9: Bake in the preheated oven for 10-12 minutes until the cookies are set and slightly firm around the edges, but still soft in the center.
10. Step 10: Remove the cookies from the oven, allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use fresh pumpkin puree or canned 100% pumpkin for the best flavor and moisture.
• For extra spice, add a pinch of ground cloves or ginger to the dough.
• To make the cookies vegan, substitute butter with a plant-based alternative and use a flax egg instead of the large egg.
• If you like a crunchier cookie, bake an extra 1-2 minutes, but watch closely to avoid overbaking.
• Chill the dough for 30 minutes before rolling to make handling easier and reduce spreading in the oven.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before serving. To refresh, warm them in a low oven or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

It’s best to use pure pumpkin puree rather than pie filling, as pie filling contains added sugars and spices that can alter the taste and texture of the cookies.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened, not melted, and avoid overmixing the dough. Chilling the dough before baking can also help reduce spreading.

Chewy Pumpkin-Doodle Snickerdoodle Cookies Recipe

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★★★★★

4.7 from 52 reviews

• Author: Lila
• Total Time: 37 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Chewy Pumpkin-Doodle Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with the moist, warm flavor of pumpkin and fall spices. Soft and chewy with a hint of nutmeg and cinnamon, these cookies are a perfect seasonal treat that’s easy to make and sure to please.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup pure pumpkin puree
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

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Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer until the mixture is light, fluffy, and creamy, about 2-3 minutes.
3. Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until fully combined for a smooth batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leaveners.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until incorporated. Avoid overmixing to maintain a soft texture in the cookies.
6. Prepare Cinnamon Sugar Coating: In a shallow dish, mix granulated sugar and ground cinnamon to create the classic coating for the cookies.
7. Form and Coat Dough Balls: Scoop about 1 1/2 tablespoons of dough and roll it into a ball. Roll each dough ball thoroughly in the cinnamon sugar coating until fully covered.
8. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are set and slightly firm around the edges but remain soft and chewy in the center.
10. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For larger or smaller cookies, adjust baking time accordingly—larger cookies may need a few extra minutes.
• Use pure pumpkin puree, not pumpkin pie filling, to avoid extra spices and sweetness.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing the dough balls before baking can help control spreading and preserve freshness.
• To make the cookies extra soft, do not overbake; remove them when the edges are set but centers still look slightly underbaked.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, fall cookies, cinnamon sugar cookies, easy pumpkin dessert