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Easy Ultimate Chewy Pumpkin Snickerdoodle Cookies Recipe

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These Ultimate Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat—a cookie that’s both familiar and new, with a texture that’s just right. They have that classic snickerdoodle chew, a tender crumb from the pumpkin, and a spice blend that makes your whole kitchen smell like autumn.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon cornstarch
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup (1 ½ sticks, 170g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • ½ cup (120g) pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Prep the Pumpkin: Measure out ½ cup of pumpkin puree. Place it on a plate lined with paper towels, spread into a thin layer, and press with another paper towel to absorb excess liquid. Let sit for 5 minutes.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
  4. Add Wet Ingredients: Beat in egg and vanilla extract until combined. Add blotted pumpkin puree and beat on low until just incorporated.
  5. Combine Wet and Dry: With mixer on low, gradually add dry ingredients to wet ingredients. Mix until just combined. Fold a few times with a spatula to ensure everything is incorporated. Dough will be soft and sticky.
  6. Chill the Dough: Cover bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  7. Preheat and Prep: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Make Cinnamon-Sugar Coating: In a small bowl, whisk together ¼ cup granulated sugar and 1 ½ tablespoons cinnamon.
  9. Scoop and Roll: Using a cookie scoop (about 1.5 tablespoons), scoop dough and roll into smooth balls. Roll each ball in cinnamon-sugar mixture until completely coated. Place on prepared baking sheets, 2 inches apart.
  10. Bake: Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look soft and puffy.
  11. Cool on Pan: Let cookies cool on baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to prevent flat cookies. Chilling the dough for at least 2 hours is non-negotiable for proper texture. For perfectly round cookies, gently swirl a round cookie cutter around the edges of hot cookies right out of the oven.

Nutrition

Keywords: pumpkin snickerdoodle, chewy pumpkin cookies, fall cookies, snickerdoodle recipe, pumpkin spice cookies

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