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CHEWY PUMPKIN SNICKERDOODLE COOKIES

These Chewy Pumpkin Snickerdoodle Cookies combine the warm spices of snickerdoodles with the classic flavors of pumpkin pie. They're soft, chewy, and packed with pumpkin spice, making them the perfect fall treat.

Prep Time
20 mins
Cook Time
1 hr
Servings: 36 cookies
Calories: 150 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies:
  • ½ cup 1 stick unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup pumpkin puree not pumpkin pie mix
  • 1 teaspoon pumpkin pie spice
Cinnamon Sugar Coating:
  • ¼ cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

    Cup of Yum
  1. Make cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Add pumpkin and spice: Stir in the pumpkin puree and pumpkin pie spice until evenly distributed.
  6. Chill dough: Cover the dough and refrigerate for at least 1 hour, or preferably overnight. This chilling is crucial for preventing spreading and enhancing the flavor.
  7. Preheat oven and prepare coating: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for the coating.
  8. Shape cookies: Scoop or drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
  9. Coat with cinnamon sugar: Roll each cookie dough ball in the cinnamon sugar mixture, ensuring it's fully coated.
  10. Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  11. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Pumpkin Puree: Make sure you use pumpkin puree and not pumpkin pie mix. Pumpkin pie mix contains added sugars and spices that will affect the texture and flavor of the cookies.
  • Chilling: Chilling the dough is essential for preventing the cookies from spreading too much during baking. It also allows the flavors to meld and deepen.
  • Baking Time: Baking times may vary slightly depending on your oven. Keep an eye on the cookies and remove them when the edges are lightly golden and the centers are still slightly soft. Don't overbake!

Nutrition Information

Calories 150kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 7g (11%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 7g 11%

* Percent Daily Values are based on a 2,000 calorie diet.