Chewy Pumpkin Snickerdoodle Cookies
These chewy pumpkin snickerdoodle cookies are super soft and chewy pumpkin cookies. They are rolled in cinnamon sugar for the perfect fall cookie. This is a fall twist on the classic snickerdoodle cookies.
These chewy pumpkin snickerdoodle cookies are the best easy cookies for the fall season. They have a perfect pumpkin and cinnamon flavor. If you love chewy cookies you will love this chewy texture!
For more pumpkin cookies, try Pumpkin Pie Cookies, Pumpkin Cheesecake Cookies, and Pumpkin S’mores Cookies.
Why This Pumpkin Snickerdoodle Cookie Recipe Works
- Soft and chewy- These cookies melt in your mouth!
- Cinnamon sugar- The cinnamon sugar gives these cookies a strong flavor that balances the pumpkin flavor perfectly.
- Easy to make- This recipe is super easy and perfect to make with kids!
Ingredient Notes for Pumpkin Snickerdoodles
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Pumpkin puree- Use canned pumpkin puree like Libby’s. Do not use pumpkin pie filling. Lay the pumpkin puree on a plate and use a paper towel to soak up the moisture. Do this 5 times.
- Unsalted butter- Melt the butter and let it cool until it is room temperature before using.
- Eggs- Pull the large egg out 2 hours before using.
- Cinnamon sugar- The cookie dough balls are rolled in cinnamon sugar before baking.
- Pumpkin pie spice- I used the standard mixture of spices from my local grocery store.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven’t tested this gluten free. Let me know if you do.
Step By Step Instructions
Here is how to make and bake these cookies. I recommend using a stand mixer with a paddle attachment, but you can make these with a hand mixer.
STEP 1: Mix the dry ingredients. In a medium bowl, mix the all-purpose flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
Prepare your pumpkin puree on a plate. Press a paper towel on the pumpkin to soak up the moisture. Do this 4 more times.
STEP 2: Mix the wet ingredients. Using a mixer, beat the unsalted butter, brown sugar, and granulated sugar on high speed for 2 minutes. Add the pumpkin puree, vanilla extract, and large egg yolk. Mix on medium speed until combined.
Add the flour mixture and mix on low speed until just combined.
STEP 3: Prepare cinnamon sugar. Let the dough sit for 10 minutes while the oven preheats. Meanwhile, mix the cinnamon and sugar together in a small bowl.
STEP 4: Scoop. For best results freeze the dough for 15-20 minutes so it is easier to roll in the cinnamon sugar. Use a large cookie scoop to scoop dough and roll the balls in the cinnamon sugar mixture. Sprinkle extra cinnamon sugar on top.
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Tip: After you make the dough, if you noticed the dough is too soft that waiting 10 minutes for the dough to set won’t make a difference. Go straight to freezing the dough.
STEP 5: Bake. Place 6 cookie dough balls on the prepared baking sheets. Bake the cookies for 13-15 minutes until the edges are golden.
When the cookies comes out of the oven, they will have a big bubble in the middle. It will appear the cookies didn’t spread. As they sit on the hot pan, they will deflate!
Let the cookies sit for 5 minutes, then transfer to a wire rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be because the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
- Make sure to press the paper towels into the pumpkin well to prevent too much moisture in your dough.
FAQ
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Recipe Variations
- You can stuff these cookies with cheesecake!
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store the chewy pumpkin snickerdoodle cookies at room temperature in an airtight container up to 5 days.
Freezing
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Fall Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Chewy Pumpkin Snickerdoodle Cookies
Ingredients
- 2 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed light or dark brown sugar
- 1/4 cup White granulated sugar
- 3/4 cup Canned pumpkin puree, blotted out the extra moisture. Not pumpkin pie filling
- 1 tsp Pure vanilla extract
- 1 Large egg yolk, room temperature
- 1/2 cup White granulated sugar
- 1 tsp Ground cinnamon
Instructions
- In a medium bowl, sift the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside. Place the pumpkin puree on top of a plate. Press 1 paper towel on the pumpkin to soak up the moisture. Do this again 4 more times. In the end it will look like a soft dough.2 cups All-purpose flour, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 3/4 cup Canned pumpkin puree
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add the pumpkin puree, vanilla, and egg on medium speed until combined.1 cup Unsalted butter, 1 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 Large egg yolk
- Add the dry ingredients and mix on low speed until just combined.
- Preheat the oven to 350°. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes while the oven preheats. In a small bowl, mix the sugar and cinnamon together.1/2 cup White granulated sugar, 1 tsp Ground cinnamon
- Place the dough in the freezer for 15-20 minutes for the dough to firm slightly so it is easier to roll in the cinnamon sugar.
- Use a large cookie scoop to scoop the cookies. Roll each cookie dough ball into cinnamon sugar. Place 6 cookie dough balls on to the cookie sheet. Sprinkle extra cinnamon sugar on top.
- Bake on sheet at a time for 13-15 minutes. Bake until the edges are slightly golden.
- Let the cookies sit for 5 minutes before transferring to a cooling rack.
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This is the perfect autumn cookie! It has a amazing chewy yet fluffy texture. Definitely one I’m saving in my recipe book 🙂
Quick, easy, and SOO good!! Thank you fort this recipe!!