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Soft and Chewy Pumpkin Snickerdoodle Cookies (The Best Fall Treat)

A stack of four soft, round pumpkin snickerdoodle cookies coated in cinnamon sugar, resting on a light plate.
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Make these soft and chewy pumpkin snickerdoodle cookies for a perfect autumn dessert. This recipe combines classic cinnamon sugar coating with warm pumpkin spice for a cozy, non-cakey treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the coating: 1/4 cup granulated sugar mixed with 2 tablespoons ground cinnamon

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes.
  2. Beat in the egg and vanilla extract until just combined.
  3. Mix in the pumpkin puree until fully incorporated. Scrape down the sides of the bowl as needed.
  4. In a separate medium bowl, whisk together the flour, 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 the dough.
  6. Prepare the coating mixture by stirring together the 1/4 cup sugar and 2 tablespoons cinnamon in a shallow dish.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls 2 inches apart on baking sheets lined with parchment paper.
  9. Bake at 350°F (175°C) for 10 to 12 minutes. For chewy cookies, slightly underbake them; the edges should be set but the centers should look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest results, slightly underbake these cookies. They firm up as they cool.
  • Do not use pumpkin pie filling; use pure pumpkin puree for the best texture and flavor control.
  • If you want a deeper flavor, substitute 1/2 cup of the butter with browned butter, cooled slightly before creaming.
  • These are excellent for holiday cookie trays and Thanksgiving desserts.

Nutrition

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