Soft & Chewy Pumpkin Snickerdoodles

These soft & chewy pumpkin snickerdoodles have that iconic taste and texture of regular snickerdoodles but with a Fall twist! Using real pumpkin & pumpkin spice seasoning, these cookies are about to become your new favorite cookie!

Course Dessert

Cuisine Cookie

Keyword chewy snickerdoodles, pumpkin snickerdoodles

Prep Time 10

Cook Time 12

Total Time 25

Servings large cookies

Calories 321kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter (1 stick) softened
½ cup light brown sugar
½ cup granulated sugar
½ cup canned pumpkin puree *blotted down to ¼ cup
1 egg yolk (no white!) we're only using the yolk, not the white
2 teaspoons vanilla extract
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cream of tartar optional, will give them a more tangy flavor but not necessary for a dang good cookie!
1 ½ cups all-purpose flour

Cinnamon Sugar for Rolling

3 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 350°F.
Layer 3 sheets of paper towels and place pumpkin puree (½ cup) in the center. Blot out the excess water until it reduces down to ¼ cup; it will resemble more of a playdoh texture.
In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (½ cup) for 1-2 minutes.
Add in blotted pumpkin puree (¼ cup), egg yolk, and vanilla extract (2 teaspoons), then mix until just combined.
Mix in baking soda (½ teaspoon), cinnamon (½ teaspoon), pumpkin pie spice (½ teaspoon), salt (½ teaspoon), and cream of tartar (optional, ½ teaspoon). Add in all-purpose flour (1 ½ cup) and mix just until all the flour disappears into the dough.
In a small bowl, make cinnamon-sugar coating by mixing together the 3 tablespoons granulated sugar and 1 tablepsoon cinnamon. Set aside.
Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then coat in the cinnamon sugar mixture.
Place on a light metal pan lined with parchment paper (the light metal will help them spread; dark metal pans will likely result in a puffier cookie).
Flatten each dough ball into a ½" thick disc; this will also help them spread instead of be puffy.
Bake at 350°F for 11-13 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
*If your cookies puff up a bit, immediately tap the pan on the counter a few times to help them deflate. You want to do this immediately after removing from the oven. You can also flatten the tops of the dough balls even more for the next pan to help them spread.
Allow to cool, then enjoy!

Video

Notes

Cream of Tartar: this gives them a chewy texture & tangy flavor but if you don't have it, you can totally leave it out!

Storing: These have the best texture when enjoyed within 3 days but they can be in an airtight container for up to 4-5 days.

Freezing: Freeze in an airtight container for 1-2 months. For ultimate freshness, wrap each cookie in plastic wrap then place in an airtight container.

Nutrition is auto-calculated and just an estimate.

Nutrition