Go Back
–+ servings
The Best Pumpkin Snickerdoodles (soft and chewy)

The Best Pumpkin Snickerdoodles: Soft, Chewy Fall Bliss

Enjoy the best pumpkin snickerdoodles, with soft and chewy texture, perfect for cozy autumn afternoons.
Print Pin
Course: Dessert
Cuisine: American
Keyword: Chewy Cookies, easy baking, Fall Cookies, Pumpkin Snickerdoodles, Pumpkin Spice
Prep Time: 30 minutes
Cook Time: 14 minutes
Chill Time: 1 hour
Total Time: 1 hour 44 minutes
Servings: 12 cookies
Calories: 150kcal

Equipment

  • electric mixer
  • baking sheet
  • Parchment Paper
  • medium bowl
  • small bowl
  • Plastic wrap

Ingredients

For the Cookie Dough

  • 2 cups All-purpose flour Can substitute with a gluten-free blend if desired.
  • 2 tablespoons Cornstarch If you’re out, using extra flour works too.
  • 1 teaspoon Cream of tartar Essential for tangy snickerdoodle flavor.
  • 1 teaspoon Baking soda Crucial for the right rise and texture.
  • 1 teaspoon Baking powder Adds extra fluffiness.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 2 teaspoons Ground cinnamon Essential for fall vibes.
  • 1 teaspoon Ground ginger Optional, adds a spicy kick.
  • 1/2 teaspoon Ground nutmeg Optional, adds nutty warmth.
  • 1/2 teaspoon Ground allspice Optional, highly recommended.
  • 1 cup Granulated sugar Can substitute with coconut sugar.
  • 1/2 cup Brown sugar Light brown sugar works best.
  • 1/2 cup Unsalted butter At room temperature for smooth mixing.
  • 1 large Egg yolk Do not substitute with a whole egg.
  • 1 cup Canned pumpkin puree Avoid using pumpkin pie filling.
  • 1 teaspoon Vanilla extract Key player for best taste.

For the Cinnamon Sugar Coating

  • 1/4 cup Granulated sugar Creates a sweet exterior.
  • 1 tablespoon Ground cinnamon Necessary addition for coating.

Instructions

Preparation Steps

  • In a medium bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice.
  • In the bowl of an electric mixer, beat the unsalted butter with the granulated sugar and brown sugar until light and fluffy. Add the egg yolk, canned pumpkin puree, and vanilla extract; mix gently until combined.
  • Gradually incorporate the dry mixture into the wet ingredients. Mix just until combined; be careful not to overmix.
  • Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Create the cinnamon-sugar coating by mixing granulated sugar and ground cinnamon in a small bowl. Scoop the chilled dough into tablespoon-sized balls, roll them in the cinnamon-sugar mixture, and place them evenly spaced on the baking sheet.
  • Bake the cookies for 12-14 minutes or until the edges are set and the tops are puffy. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

For a festive touch, optionally drizzle with a light glaze. Store in an airtight container for freshness.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 75mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Calcium: 20mg | Iron: 1mg