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Chewy Pumpkin Snickerdoodles: The Best Fall Treat Recipe

Chewy Pumpkin Snickerdoodles
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These chewy pumpkin snickerdoodles are the perfect fall treat, combining the seasonal flavors of pumpkin and warm spices with a delightful cinnamon sugar coating.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsalted butter, softened
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter until well combined.
  3. Beat in the eggs one at a time, mixing until fully incorporated.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. In a small bowl, mix together the granulated sugar and cinnamon for rolling.
  7. Roll the dough into balls, then roll each ball in the cinnamon sugar mixture.
  8. Place the dough balls on a parchment-lined baking sheet and flatten slightly.
  9. Bake for 10-12 minutes, until the edges are just set.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftover cookies in an airtight container for up to one week.
  • These cookies can also be frozen for up to three months.

Nutrition

Keywords: Chewy Pumpkin Snickerdoodles, Fall Treat Recipe, Pumpkin Cookies

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