Go Back
Soft and Chewy Pumpkin Spice Snickerdoodle Cookies

Soft and Chewy Pumpkin Spice Snickerdoodle Cookies

Tender pumpkin cookies coated in fragrant cinnamon sugar, with soft centers and lightly crisp edges. This easy fall cookie recipe makes approximately 24 cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 cup (about 240 g) Plain pumpkin purée
  • 1 egg Large egg
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups (about 315 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Cream of tartar
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
Cinnamon-Sugar Coating
  • 1/2 cup (100 g) Granulated sugar
  • 1 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter and granulated sugar until smooth and creamy. Beat in the pumpkin purée, egg, and vanilla until fully combined.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  4. Add the dry ingredients to the pumpkin mixture and mix just until no dry streaks remain. Do not overmix.
  5. Combine the coating sugar and cinnamon in a shallow bowl. Scoop the dough into approximately 1 1/2-tablespoon portions, roll each portion into a ball, and coat thoroughly in the cinnamon sugar.
  6. Arrange the coated dough balls several inches apart on the prepared baking sheets. Gently flatten them if needed, since pumpkin cookie dough often spreads less than standard snickerdoodle dough.
  7. Bake for 10 to 12 minutes, until the edges are set while the centers still look slightly soft. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

Notes

Use plain pumpkin purée rather than pumpkin-pie filling. Do not overbake; removing the cookies while the centers are slightly soft helps keep them chewy. If the dough is unusually soft, chill it for 20 to 30 minutes before scooping. For a stronger pumpkin-spice flavor, replace the cinnamon and nutmeg in the dough with about 1 1/2 teaspoons pumpkin-pie spice, or add 1/2 teaspoon pumpkin-pie spice to the coating.