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The Best Soft and Chewy Pumpkin Snickerdoodle Cookies

A close-up of three chewy pumpkin snickerdoodle cookies stacked on a white plate, coated in cinnamon sugar.
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Make soft and chewy pumpkin snickerdoodle cookies with classic pumpkin spice flavor. This recipe delivers a perfect fall treat.

Ingredients

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

Instructions

  1. Combine 1/2 cup sugar and 2 tablespoons cinnamon in a shallow dish for the coating. Set aside.
  2. In a large bowl, cream the softened butter and 1 1/2 cups sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined. Mix in the pumpkin puree.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Chill the dough for at least 1 hour. Chilling helps prevent spreading and improves texture.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Roll dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture.
  9. Place dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewiness, slightly reduce the amount of pumpkin puree to 1/3 cup, or chill the dough for 2 hours.
  • You can substitute the regular butter with brown butter for a deeper, nuttier flavor. Brown 1 stick of butter until milk solids toast, then chill until solid before creaming.
  • Press a snickerdoodle cookie stamp or the bottom of a glass lightly onto the dough balls before baking for a classic crackled look.

Nutrition

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