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Chewy Pumpkin Snickerdoodle Cookies: The Best Fall Treats to Bake

Chewy Pumpkin Snickerdoodle Cookies
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Enjoy the best fall treats with these delicious chewy pumpkin snickerdoodle cookies that are perfect for any autumn gathering.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, sugar, and brown sugar until fluffy.
  3. Add the pumpkin puree and eggs, mixing until combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. In a small bowl, mix together the sugar and cinnamon for rolling.
  7. Roll dough balls into the sugar mixture and place them onto the prepared baking sheet.
  8. Bake for 10-12 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Store cookies in an airtight container at room temperature.
  • For softer cookies, underbake slightly.

Nutrition

Keywords: Chewy Pumpkin Snickerdoodle Cookies

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