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Soft and Chewy Pumpkin Snickerdoodle Cookies

Close-up of soft pumpkin snickerdoodle cookies coated in cinnamon sugar, one cookie broken open showing the texture.
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Make these easy Pumpkin Snickerdoodles for a perfect fall treat. These cookies combine pumpkin puree and warm spices with the classic cinnamon-sugar coating for a soft and chewy texture.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, plus extra for rolling
  • 1 large egg
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup cinnamon sugar mixture (3 parts sugar to 1 part cinnamon)

Instructions

  1. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
  2. Beat in the egg, pumpkin puree, and vanilla extract until fully combined.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Place the remaining granulated sugar and the cinnamon sugar mixture into two separate shallow dishes.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball first in the plain granulated sugar, then roll thoroughly in the cinnamon sugar mixture to coat completely.
  7. Place the coated dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  8. Bake in a preheated oven at 350 degrees Fahrenheit for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft for a chewy result.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies, slightly underbake them; they firm up as they cool.
  • You do not need to chill this dough before rolling and baking.
  • Use pure pumpkin puree, not canned pumpkin pie filling, for the best texture and flavor.

Nutrition

Find it online: https://cookingbyfelix.com/pumpkin-snickerdoodle-cookies-recipe/