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Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

5.2 from 20 reviews

These Pumpkin Snickerdoodle Cookies combine the warm, cozy flavors of autumn with a classic cinnamon-sugar coating. Soft and chewy with a subtle pumpkin puree twist and a hint of pumpkin pie spice, these cookies are perfect for fall baking or any time you crave a seasonal treat.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup brown butter, melted
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 tsp cinnamon, divided
  • 2 tsp pumpkin pie spice
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

For Rolling

  • 1 tbsp cinnamon mixed with granulated sugar (amount for rolling: about 1/4 cup sugar mixed with 1 tsp cinnamon)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Brown Butter: In a large mixing bowl, melt the butter over medium heat until it turns a golden brown and gives off a nutty aroma. Allow it to cool slightly to avoid cooking the eggs when added.
  3. Mix Wet Ingredients: Add the pumpkin puree, brown sugar, granulated sugar, and vanilla extract to the browned butter. Stir well until the mixture is smooth and combined.
  4. Incorporate Egg: Beat in the egg thoroughly until fully blended into the wet mixture, creating a smooth batter.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, pumpkin pie spice, baking soda, and salt. This ensures even distribution of spices and leavening agents.
  6. Form Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep cookies tender.
  7. Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll them into smooth balls with your hands.
  8. Roll in Cinnamon Sugar: Mix cinnamon and sugar in a small bowl. Roll each dough ball in this mixture to coat evenly, giving the classic snickerdoodle flavor and texture.
  9. Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes or until edges are golden and centers set but still soft.
  10. Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely to maintain texture and prevent sogginess.

Notes

  • Do not overbake. Cookies should be golden at the edges but remain soft and chewy in the center.
  • For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • You can freeze baked cookies for up to 3 months; thaw at room temperature before serving.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Cookies, Fall Cookies, Snickerdoodle Recipe, Autumn Baking, Pumpkin Spice Cookies

Find it online: https://ellaeatsdaily.com/pumpkin-snickerdoodle-cookies-recipe-2/