Description
Soft and chewy pumpkin snickerdoodle cookies made with pumpkin puree, butter, warm pumpkin pie spice, and a cinnamon-sugar coating. These easy fall cookies have a tender center, lightly crisp edges, and plenty of cozy seasonal flavor.
Ingredients
Scale
- Pumpkin puree, 100% pure, blotted to remove excess moisture
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- 1 egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
- Cinnamon, for coating
- Granulated sugar, for coating
- Optional: ¾ cup white chocolate chips or butterscotch chips
- Optional: chopped pecans or dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blot the pumpkin puree with paper towels to remove excess moisture.
- Cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add the pumpkin puree and egg yolk and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, mixing only until combined.
- In a small bowl, combine cinnamon and granulated sugar for the coating.
- Scoop the dough into portions and roll into approximately 1½-inch balls. Coat each ball generously in the cinnamon-sugar mixture.
- Place the cookies about 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Blotting the pumpkin puree is important because excess moisture can make the cookies cakey instead of chewy.
- Do not overmix after adding the flour.
- For thicker, chewier cookies, chill the dough for 30 minutes before baking.
- Optional white chocolate or butterscotch chips can be added to the dough.
- Store cooled cookies in an airtight container at room temperature for about 4–5 days.
- Baked cookies can be frozen for up to 3 months. Cookie dough balls can also be frozen and baked directly from frozen, adding 2–3 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: pumpkin snickerdoodles, pumpkin snickerdoodle recipe, pumpkin cookies, chewy pumpkin cookies, fall cookies, cinnamon sugar cookies