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Pumpkin Snickerdoodle Cookies

A stack of freshly baked pumpkin snickerdoodle cookies, coated in cinnamon sugar, on a white plate.
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Chewy pumpkin snickerdoodle cookies coated in cinnamon sugar for a perfect fall treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • For the Cinnamon Sugar Coating:
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, nutmeg, cloves, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon sugar mixture.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them.
  • Ensure your pumpkin puree is not pumpkin pie filling.
  • You can make the dough ahead of time and refrigerate it for up to 3 days.

Nutrition

Find it online: https://delicerecipe.com/pumpkin-snickerdoodle-cookies/