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Cozy Chewy Pumpkin Snickerdoodle Cookies: Easy Fall Recipe

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These chewy pumpkin snickerdoodle cookies are a happy accident turned fall tradition. Soft in the middle with a slightly crisp edge and a crackly cinnamon-sugar coating, they’re the perfect cozy treat for crisp autumn days.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together until light and fluffy — about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled — this is normal.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Mix just until no streaks of flour remain. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together the 1/4 cup sugar and 2 tablespoons cinnamon for the coating.
  7. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough. Roll each portion into a ball between your palms. Drop each ball into the cinnamon-sugar mixture and roll to coat generously. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Gently press down on each dough ball with the bottom of a glass or your palm to flatten it to about 1/2 inch thick.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed and cracked. The centers will still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

If the dough feels too sticky to roll, chill it in the fridge for 15-20 minutes. For softer, chewier cookies, bake on the shorter end of the time range. For slightly crisper edges, bake a minute or two longer. The flavors deepen after a day or two. Store in an airtight container at room temperature for up to 5 days with a slice of bread to maintain moisture. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

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Find it online: https://dinadinnertable.com/cozy-chewy-pumpkin-snickerdoodle-cookies-easy-fall-recipe/