Soft Pumpkin Snickerdoodles

Ely

Bite into fall with these soft pumpkin snickerdoodles chewy middles, golden edges, and a swirl of cozy pumpkin spice in every bite. They smell like a crisp autumn day and one cookie is never enough!

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 18 cookies

Calories 110 kcal

Ingredients

½ cup unsalted butter softened
½ cup granulated sugar
¼ cup brown sugar
¼ cup pumpkin puree blotted dry with a paper towel
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Cinnamon Sugar Coating:

3 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions

In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
Mix in pumpkin puree, egg yolk, and vanilla until smooth.
In another bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Gradually add dry ingredients into the wet mixture until dough comes together.
In a small bowl, stir sugar and cinnamon for coating.
Scoop tablespoon-sized portions of dough and roll into balls.
Toss each dough ball into the cinnamon sugar until fully coated.
Preheat oven to 350°F (175°C).
Place coated dough balls on a lined baking sheet leaving space to spread.
Bake 9 to 11 minutes until edges are set and centers look soft.
Cool on the sheet for 2 minutes then transfer to a wire rack.

Notes

Blot your pumpkin puree to keep the texture chewy, not cakey. Do not overbake—these cookies firm up as they cool! For extra flavor, add a pinch more pumpkin pie spice or fold in white chocolate chips.

Keyword fall cookies, pumpkin snickerdoodles, pumpkin spice