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Chewy Pumpkin Snickerdoodle Cookies

These chewy pumpkin snickerdoodle cookies are a delightful twist on the classic snickerdoodle, combining the warm flavors of pumpkin and traditional cinnamon sugar. Perfect for fall and a great treat to share!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 baking sheet
  • 1 parchment paper
  • 1 set measuring cups and spoons
  • 1 cookie scoop or tablespoon
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup granulated sugar, for rolling
  • 2 tablespoons ground cinnamon, for rolling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the pumpkin puree and eggs to the mixture, and mix until well combined.
  • In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • In a small bowl, combine the sugar and ground cinnamon for the rolling mixture.
  • Use a cookie scoop or tablespoon to form uniform balls of dough, then roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Notes

For an extra twist, you can add chocolate chips or chopped nuts to the cookie dough.
Store the cookies in an airtight container at room temperature for up to one week for optimal freshness.