Chewy Pumpkin Snickerdoodle Cookies

5 from 17 votes

These chewy pumpkin snickerdoodle cookies are super soft and chewy pumpkin cookies. They are rolled in cinnamon sugar for the perfect fall cookie.

Prep Time15

Cook Time15

Total Time30

Servings: cookies

Calories: 289kcal

Ingredients

2 cups All-purpose flour
2 teaspoon Ground cinnamon
1 teaspoon Pumpkin pie spice
½ teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
1 cup Unsalted butter room temperature
1 cup Brown sugar packed light or dark brown sugar
¼ cup White granulated sugar
¾ cup Canned pumpkin puree blotted out the extra moisture. Not pumpkin pie filling
1 teaspoon Pure vanilla extract
1 Large egg yolk room temperature
½ cup White granulated sugar
1 teaspoon Ground cinnamon

US Customary - Metric

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 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, ¾ 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, ¼ cup White granulated sugar, 1 teaspoon 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.
½ cup White granulated sugar, 1 teaspoon 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition