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Pumpkin Snickerdoodle Cookies

Close-up of a stack of freshly baked pumpkin snickerdoodle cookies, coated in cinnamon sugar.
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Chewy pumpkin snickerdoodle cookies coated in cinnamon sugar for a perfect fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • For Rolling:
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/2 cup granulated sugar and 2 teaspoons ground cinnamon for rolling.
  7. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
  8. Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them.
  • Ensure you use pumpkin puree, not pumpkin pie filling.
  • Store cooled cookies in an airtight container at room temperature.

Nutrition

Find it online: https://mdlatdmm.com/pumpkin-snickerdoodle-cookies/