Description
Chewy Pumpkin Snickerdoodle Cookies are ultra-soft, cinnamon-sugar coated cookies bursting with pumpkin spice—a fall baking obsession.
Ingredients
Scale
- ½ cup unsalted butter
- ⅓ cup pumpkin puree
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 ⅔ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 ½ tsp pumpkin pie spice
- ¼ cup granulated sugar (for dough)
- ¼ cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Brown the butter in a saucepan over medium heat, then let it cool slightly.
- In a bowl, whisk together browned butter, brown sugar, granulated sugar, pumpkin puree, egg yolk, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
- Combine dry ingredients with the wet and stir until a soft dough forms.
- Mix cinnamon and sugar in a small bowl for coating.
- Scoop dough (about 1.5 tbsp per cookie), roll into balls, and coat in cinnamon sugar.
- Place on baking sheet and slightly flatten the tops.
- Bake for 10–12 minutes or until edges are set and centers look soft. Let cool on the pan for 5 minutes before transferring to a rack.
Notes
- Browned butter adds a rich, nutty flavor—let it cool slightly before mixing.
- The dough is soft; chilling for 15–20 minutes can make scooping easier if needed.
- Cookies may look soft but will firm up as they cool.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
Keywords: Chewy Pumpkin Snickerdoodle Cookies, pumpkin snickerdoodles, pumpkin spice cookies, cinnamon sugar cookies, fall cookies, pumpkin cookies, soft cookies