Easy Chewy Pumpkin Snickerdoodle Cookies That Taste Like Fall
Soft, chewy pumpkin snickerdoodle cookies full of fall spices—made without cream of tartar. Perfect for cozy baking days!
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree blotted with paper towel
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- **Cinnamon Sugar Coating**
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
- 1. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar.
- 2. Stir in the pumpkin puree, egg yolk, and vanilla until smooth.
- 3. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 4. Combine wet and dry ingredients until just mixed. Chill dough for at least 1 hour.
- 5. Preheat oven to 350°F. Line baking sheet with parchment.
- 6. Scoop dough into 1.5 tbsp balls and roll in cinnamon sugar mixture.
- 7. Place on baking sheet and flatten slightly with fingers.
- 8. Bake for 10–12 minutes until edges are set but centers look slightly soft.
- 9. Cool on pan for 5 mins, then transfer to wire rack.
Notes
Blotting the pumpkin puree with a paper towel removes excess moisture for chewier texture.
You can freeze dough balls for up to 2 months.
Add white chocolate chips or chopped nuts for a twist.