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Chewy Pumpkin Snickerdoodle Cookies: Easy Fall Dessert

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These Chewy Pumpkin Snickerdoodle Cookies are the perfect fall dessert, combining classic snickerdoodle tang with warm pumpkin pie spice. They’re quick, easy, and deliver a soft, chewy center with a crackly cinnamon-sugar top.

Ingredients

Scale
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the cinnamon-sugar coating:
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • Pinch of pumpkin pie spice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled.
  4. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
  6. In a small bowl, mix together the 1/4 cup granulated sugar, 2 tablespoons cinnamon, and a pinch of pumpkin pie spice (if using) for the coating.
  7. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough. Roll each portion into a ball between your palms.
  8. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, one sheet at a time. The cookies are done when the edges look set and slightly golden, but the centers still look soft and slightly underdone.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Don’t overmix the dough to avoid tough cookies. Use room temperature ingredients for best results. Cream of tartar is essential for the classic snickerdoodle flavor and texture. For thicker cookies, chill the dough balls for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle cookies, chewy pumpkin cookies, fall dessert, easy pumpkin cookies, snickerdoodle recipe

Find it online: https://evabakery.com/chewy-pumpkin-snickerdoodle-cookies-easy-fall-dessert/