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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Prepare Cinnamon Sugar Coating: In a shallow dish, mix granulated sugar and ground cinnamon to create the classic coating for the cookies.
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.
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.
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.
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