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Chewy Pumpkin Snickerdoodle Cookies

Chewy Pumpkin Snickerdoodle Cookies for Ultimate Fall Delight

These Chewy Pumpkin Snickerdoodle Cookies combine cinnamon and pumpkin flavors for a delightful fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Unsalted Butter Brown the butter for a nutty taste.
  • ¾ cup Granulated Sugar Can be substituted with coconut sugar.
  • ¾ cup Dark Brown Sugar Light brown sugar can be used in a pinch.
  • 3 large Egg Yolks Room temperature eggs blend better.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 cup Pumpkin Puree Freshly cooked and pureed pumpkin can be used if drained properly.
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 2 teaspoons Pumpkin Spice A mix of cinnamon, ginger, nutmeg, and cloves can be used.
  • 1 teaspoon Baking Soda In absence of cream of tartar, use half baking powder.
  • ½ teaspoon Cream of Tartar
  • ½ teaspoon Kosher Salt Adjust regular salt to taste.
For the Coating
  • ¼ cup Cinnamon Sugar Mix Mix together sugar and cinnamon for rolling.

Equipment

  • mixing bowls
  • saucepan
  • Baking sheets
  • Parchment paper
  • whisk
  • spatula
  • 3-tablespoon Scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and line baking trays with parchment paper.
  2. In a saucepan, melt the unsalted butter over medium heat until golden brown, then let it cool.
  3. Place pumpkin puree on paper towels, press to remove excess moisture for about 5 minutes.
  4. In a bowl, whisk together cooled butter, sugars until resembling wet sand, then add egg yolks, vanilla, and pumpkin.
  5. Sift together flour, pumpkin spice, baking soda, cream of tartar, salt, then fold into wet ingredients.
  6. Scoop dough, roll in cinnamon sugar mix, and place on trays spaced apart.
  7. Bake for 10-12 minutes until edges are golden, then cool on trays.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 40mgSugar: 8gCalcium: 2mgIron: 4mg

Notes

Cool your butter before mixing and accurately measure pumpkin puree to maintain texture.

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