Soft & Chewy Pumpkin Snickerdoodles, rich and buttery, loaded with spice, and dusted with cinnamon-sugar. These Pumpkin Snickerdoodles are a beautiful marriage of a favorite fall ingredient and a classic cookie!
A favorite, classic cookie, madeover with pumpkin. These Pumpkin Snickerdoodles are 100% soft & chewy. These Pumpkin Snickerdoodles have barely crispy edges and very chewy middles! They’re super soft, not-at-all cakey (like most pumpkin cookies), and not crispy like traditional snickerdoodles.
They’re everything you want in a cookie.
Remember Soft Batch chocolate chip cookies? Pumpkin Snickerdoodles are kinda like those in texture, but these have pumpkin & spice, and no chocolate. Lol.
As a kid, we loved Soft Batch chocolate chip cookies. They were our favorite store-bought chocolate chip cookie. I feel like those don’t get as much hype these days as they used to, but they’re a great soft, chewy cookie. Homemade is always better though, obviously, and these Pumpkin Snickerdoodles are no exception.
But for reference, they’re a bit like Soft Batch.
Anyway, if you love a non-cakey, soft & chewy pumpkin cookie, check out these Pumpkin Spice Latte Cookies and these Chewy Chocolate Chip Pumpkin Cookies too. They start from the same base dough as these Soft & Chewy Pumpkin Snickerdoodles!
My other favorite pumpkin cookies are actually cakey ones, but they’re no less incredible. They’re pillowy soft and very tender, but still thick and dense. I’ve made these Pumpkin Cookies with Brown Butter Icing and Pumpkin Cookies with Cream Cheese Frosting for years, and they’re well-loved.
For a perfect pumpkin blondie or bar, check out these Pumpkin Chocolate Chip Bars and The Best Pumpkin Blondies!
Soft & Chewy Pumpkin Snickerdoodles
Soft & Chewy Pumpkin Snickerdoodles, rich and buttery, loaded with spice, and dusted with cinnamon-sugar. These Pumpkin Snickerdoodles are a beautiful marriage of a favorite fall ingredient and a classic cookie!
Ingredients
- 1/2 cup unsalted butter melted, slightly cooled
- 1 cup packed brown sugar
- 1 egg yolk
- 1 tsp. vanilla
- 1/3 cup canned pumpkin puree not pumpkin pie filling
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 3/4 tsp. baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp. cinnamon
Instructions
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In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, and pumpkin.
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In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, clove, baking soda, and flour.
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Add the dry ingredients to the wet ingredients, and stir until just combined.
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Cover and chill cookie dough in the refrigerator for at least 2 hours. Overnight is fine, but do not skip this step. Dough will be quite firm.
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In a small bowl, stir together sugar and cinnamon.
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Scoop the dough by large teaspoonful, and shape into balls.
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Thoroughly coat balls in the cinnamon-sugar mixture.
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Arrange two inches apart on parchment paper or silicone mat-lined baking sheets.
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Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
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Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.
Megan says
September 24, 2019 at 10:56 pmHow many cookies does this recipe make?
Sarah says
September 25, 2019 at 8:18 amIt makes about 24-30. Thanks!
Karen says
November 2, 2019 at 9:16 pmWould have been better if you would have made a notation for the ingredients that were for rolling the dough in. Thought it was funny that you had more cinnamon at the end of the ingredients. Tasted good even with the extra sugar.
Kathy says
November 18, 2020 at 10:02 pmA gal from work brought these in, I almost died and went to heaven the first one I tried. I made some for my dads birthday since we weren’t able to be together because of Covid. He loved them. I made another batch for us. I love that it calls for melted butter and I love that it makes a small batch. I have to share this recipe with my besties. It is much too good to keep to myself. Thank you for bringing joy to me during these hard times.
Sarah says
November 20, 2020 at 7:49 amAwww, thank you so much for your kind comment. I love hearing that a recipe brought you joy. It really is the little things right now, isn’t it? I’m so glad you enjoyed these! Happy Holidays to you and yours!