Pumpkin Snickerdoodles
These are soft, chewy pumpkin-spiced cookies with a classic cinnamon-sugar coating. The texture is not cakey, which can be an issue with pumpkin-based baked goods. This recipe uses melted butter and pumpkin puree, so chilling the dough is a required step.
Ingredients
For the Cookies:
- 1 cup unsalted butter 226g, melted
- 1/2 cup packed brown sugar 100g
- 1 cup granulated sugar 200g
- 2 tsp vanilla extract
- 3/4 cup pumpkin puree 170g
- 3 cups all-purpose flour 360g
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp ground cinnamon
- 2 tsp pumpkin pie spice
For the Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar 100g
- 1/2 tsp ground cinnamon
Instructions
- Whisk melted butter, sugars until smooth. Add vanilla and pumpkin puree.
- In separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix wet ingredients into dry until sticky dough forms.
- Cover and chill dough for 45 minutes.
- Heat oven to 350F. Line baking sheets with parchment.
- Mix 1/2 cup sugar with 1/2 tsp cinnamon in shallow bowl.
- Scoop 1.5 tbsp dough balls, roll in cinnamon-sugar mixture.
- Place on baking sheets, flatten to 3/4-inch thick disks.
- Bake one sheet at a time for 10 minutes until edges set but centers soft.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
Notes
Chilling dough is mandatory to prevent spreading. Cookies will appear underbaked when done but will set while cooling.
Did you make this recipe?Let me know how you liked it below!