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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies

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Indulge in the delightful flavors of fall with these Chewy Pumpkin Snickerdoodle Cookies! Soft and gooey, they combine the classic cinnamon sugar coating of traditional snickerdoodles with the warm, comforting taste of pumpkin spice. This simple recipe requires no fancy equipment or chilling time, making it perfect for busy weeknights or festive gatherings. As you bake, your kitchen will fill with a heavenly aroma that evokes cozy autumn days. With each bite, you’ll enjoy a chewy texture paired with just the right amount of sweetness—ideal for sharing or savoring alongside a warm beverage. Grab your apron and get ready to treat yourself and your loved ones to this seasonal favorite!

Ingredients

Scale
  • 1 cup unsalted butter
  • 2/3 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 2/3 cups + 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/3 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Brown the butter in a stainless steel pan over medium heat until fragrant.
  3. Cool the browned butter in a measuring cup while preparing other ingredients.
  4. Squeeze excess moisture from pumpkin puree using paper towels.
  5. Whisk together cooled butter and sugars until sandy.
  6. Add egg yolks, vanilla extract, and pumpkin puree; mix until combined.
  7. Gently fold in flour, pumpkin spice, cream of tartar, baking soda, and salt until just mixed.
  8. Roll dough into balls and coat in cinnamon sugar before placing on trays.
  9. Bake for 10-12 minutes until edges are golden but centers remain soft.
  10. Cool on a wire rack before enjoying.

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