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–+ servings
A stack of freshly baked Chewy Pumpkin Snickerdoodles on a white plate, dusted with cinnamon sugar.

Chewy Pumpkin Snickerdoodles

These chewy pumpkin snickerdoodles are a delightful fall treat. They are soft, spiced, and coated in a cinnamon-sugar mixture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened
  • 1.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2.5 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
For the Coating
  • 0.25 cup granulated sugar
  • 2 teaspoons ground cinnamon

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Measuring cups and spoons

Method
 

  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 1.5 cups of granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 0.25 cup of granulated sugar and 2 teaspoons of cinnamon for the coating.
  7. Roll the cookie dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture to coat.
  8. Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. They will continue to cook as they cool.
  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, be careful not to overbake them. You can store cooled cookies in an airtight container at room temperature for up to 3 days.

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